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The reaction between chloranilic acid and water in alcohol was studied spectrophotometrically. The conditions of reaction were investigated in detail. The stable purple complex with an absorption wavelength at 530 nm was produced from the reaction between chloranilic acid and water. As a method for determination of H2O, Beer’s law was obeyed in range of 0-6.0 % or 0-8.0 % (V/V) with the detection limit of 0.13 %. The relative standard deviation (RSD) was less than 2 %. The proposed method has been applied to determination of trace amount of water in ethanol, flour and food flavoring, respectively. The recoveries of water in samples were 97～102 %.
The reaction between chloranilic acid and water in alcohol was studied spectrophotometrically. The conditions of reaction were investigated in detail. The stable purple complex with an absorption wavelength at 530 nm was produced from the reaction between chloranilic acid and water. As a method for determination of H2O, Beer’s law was obeyed in a range of 0-6.0% or 0-8.0% (V / V) with the detection limit of 0.13%. The relative standard deviation (RSD) was less than 2%. The proposed method has been applied The determination of trace amount of water in ethanol, flour and food flavoring, respectively. The recoveries of water in samples were 97 to 102%.