Determination of trace amounts of germanium in food and fruit by spectrophotometry with p-methybenzeneazosalicylflurone

A novel spectrophotometric method was developed for determination of germanium in food and fruit using p-methybenzeneazosalicylflurone as a new chromogenic reagent. Under optimum reaction conditions, the reagent reacts with germanium(IV) to form a red complex with a maximum absorption at 502 nm. The apparent molar coefficient of the complex was 2.0×105 L mol−1 cm−1, and a linear absorbance was obtained for 0–7 μg of germanium in 10 mL solution. The reaction completed rapidly and the absorbance of the complex remains stable for at least 24 h at room temperature. The effect of various substances on the determination of germanium was investigated in succession. The results indicated that all studied co-existing substances can be tolerated in considerable amounts, e.g., 4000-fold molybdenum(VI) and tin(II) do not interfere with the determination of germanium; its selectivity is obviously better than other reagents in the literature. The detection limit, calculated using three times the standard error of estimate of the calibration graph, is 0.006 μg g−1of germanium with the pre-concentration of germanium in digested solution using ferric hydroxide as the co-precipitator.