微波溶样肉桂基荧光酮和表面活性剂连续荧光测定葡萄酒中铁和钴

Sequential Fluorescent Determination of Iron and Cobalt in Wine With 2,6,7-Trihydroxy-9-styryl--fluorone-3 and Surfactant by Microwave Digestion Without Separation

观察到肉桂基荧光酮(略作CF)在pH≈8与Fc(Ⅲ)配位后荧光增强,CPB的加入使荧光更强,络合物与试剂荧光强度之比F_(FeR)/F_R随0～0.01μg/ml Fe(Ⅲ)线性变化,λ_(ex)=410nm,λ_(ex)=480nm;而CF在pH≈10与Co(Ⅲ)配位后荧光却减弱,乳化剂OP存在时使试剂荧光增强,若以荧光熄灭Co(Ⅲ)灵敏度便提高,试剂与络合物荧光强度之比F_R/F_(CoR)对0～0.016 μg/ml Co(Ⅲ)呈直线关系,λ_(ex)=300nm,L_(em)=352nm。控制化学条件和激发、发射波长,可不经分离测定葡萄酒(微波溶样)中铁和钴。

Based on the increasement of fluorescence strength of 2.6,7-trihydroxy-9-styryl-fluorone-3 (CF)-cetylpyridinium bromide system caused by iron( Ⅱ ) at pH 8 and the decreasement of fluorescence strength of CF-emulsifier OP system caused by cobalt( Ⅱ ) at pH 10,a method for sequential fluorescence determination of trace iron and cobalt in mixture without separation has been developed. The λex,and are λem at 410 and 480 nm for iron,and at 300 and 352 nm for cobalt .respectively. Beer' s law is obeyed from 0 to 0. 01 μg/ml for iron and from 0 to 0. 016 μg/ml for cobalt. The method has been applied to the determination of trace iron and cobalt in wine following digestion of the sample with microwave technique.