| 光谱学与光谱分析 |
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| Spectrophotometric Determination of Aromatic Amino Compounds with J-Acid |
| YIN Xiao-hang, SHI Wen-jian*, SHEN Xin, MA Jun-tao, LI Liang |
| College of Environment and Architecture，University of Shanghai for Science and Technology，Shanghai 200093，China |
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Abstract The problems such as chromogenic reaction selectivity, reaction rate, sensitivity and water-solubility of azo compounds were considered. The molecular structures of coupling components were theoretically designed and screened in the present research. The reaction conditions and methods of chromogenic reaction were investigated. J-Acid (2-amino-5-naphthol-7-sulfonic acid) as a coupling reagent to determine aromatic amino compounds was established. In the presence of potassium bromide, at room temperature, nitrite reacted with aromatic amino compounds in the medium of thin hydrochloric acid. Then diazonium salt reacted with J-Acid in the aqueous solution of sodium carbonate, forming coloured azo dye, which had a maximum adsorption at 480 nm. The molar adsorption coeffcients of aniline, 4-aminobenzene sulfonic acid and 1-naphthylamine were 3.95×104, 3.24×104 and 3.91×104 L·mol-1·cm-1, respectively. Experimental results showed that common coexisting ions on the surface water did not affect the results of determination. J-Acid of spectrophotometry was used to determine the samples of Shanghai Fu Xing Dao canal. Meanwhile, recovery experiments by standard addition method were done. Experiment results showed that the recoveries of aniline were in the range of 98.5%~102.1%, and RSD was 2.08%. J-Acid is a common organic reagent. It is soluble in water and low volatile, and its toxicity is much lower than N-ethylenediamine. spectrophotometric determination of aromatic amino compounds by J-Acid has the advantage of high sensitivity, good selectivity, simple rapid operation and accurate results, and thus it can be used for the determination of trace aromatic amino compounds in the environmental water.
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Received: 2013-12-16
Accepted: 2014-03-26
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Corresponding Authors:
SHI Wen-jian
E-mail: wjshi@usst.edu.cn
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