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在连续流动搅拌条件下,研究维生素C(Vc)和猕猴桃汁的引入对BrO_3~--SO_3~(2-)-Fe(CN)_6~(4-)(简称BSF)体系pH振荡行为的影响。结果表明,BSF体系pH振荡的周期随Vc浓度的增大而增大,振幅基本不变,这与Vc的酸性和还原性有关;BSF体系pH振荡的振幅和周期皆随猕猴桃汁浓度的增大而线性减小,这与猕猴桃汁的酸性、缓冲作用及原盐效应有关。该研究表明,Vc和猕猴桃汁皆对BSF体系pH振荡行为有一定的调控能力,但天然产物因成分复杂,其对pH振荡的调控能力不如单一物质。
The effects of vitamin C (Vc) and kiwi juice on the oscillation of pH of BrO_3 ~ --SO_3 ~ (2 -) - Fe (CN) _6 ~ (4 -) (BSF) system under continuous flow stirring were studied . The results showed that the period of pH oscillation of BSF system increased with the increase of Vc concentration, and the amplitude was basically unchanged, which was related to the acidity and reducibility of Vc. The amplitude and period of pH oscillation of BSF system were increased with the increase of Kiwi juice concentration While the linear decrease, which is related to the acidity, buffering and salt effect of kiwi juice. This study shows that both Vc and kiwi juice have some ability to control the pH oscillation of BSF system. However, the natural product is not as effective as pH control because of its complex composition.