酒中含锰的测定是酒厂酒质监控的例行任务。目前,国内酒厂多沿用传统的高碘酸钾法,该法在样品消化后在酸性条件下,氧化成 Mn~(2+)与标准比较定量,由于消化过程把硝酸赶走,有可能连亚硝酸根都赶走,另外冒白烟的程度较难掌握,操作时间较长,且不能测定微量 Mn~(n+),又不适合于快速分析。为此我们参考了有关的文献,查知在OP 增溶的条件下 Mn(Ⅱ)和5-Br-PADAP The determination of manganese in wine is a routine task of wine quality monitoring in the winery. At present, many domestic wineries follow the traditional potassium periodate method, the method of digestion in the sample under acidic conditions, the oxidation of Mn ~ (2 +) compared with the standard quantitative, because the digestion of nitric acid away, it is possible with Nitrite are driven away, and the other to take the degree of white smoke more difficult to grasp, the operation time longer, and can not measure trace Mn ~ (n +), is not suitable for rapid analysis. To this end, we refer to the relevant literature, check under the conditions of OP solubilization of Mn (Ⅱ) and 5-Br-PADAP