POTENTIOMETRIC DETERMINATION OF PERO-COMPOUNDS IN MAYONNAISE

Abstract

I3-sensitive sensor was developed, where the ionic acetate of the neutral red triiodide was used as the electrodoactive substance. The main electroanalytical characteristics of the sensor have been studied. It is established that the operating interval of the pH of the chain is 2–12. The interval of linearity of the electrode function is 9×10–5 – 1×10–1 mol/l, the slope is 51–59 mV/pC. The selectivity of the triiodide sensor by the “individual-solutions” method has been studied. The method of potentiometric titration allows to determine peroxo compounds and peroxide number in mayonnaise in the presence of tartrate, citrate, benzoate, salicylate, oxalate, phthalate ions, glucose, glycine, histidine, aspirin.