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荧光猝灭法快速测定食品中苏丹红I的含量 被引量:6

A QUICK DETERMINATION THE CONCENTRATION OF SUDAN Ⅰ IN FOOD BY FLUORESCENCE QUENCHING
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摘要 在乙醇介质中,λex/λem=280/495nm由于强荧光染料吖啶黄的荧光与苏丹红I的吸收光的等色性,苏丹红I能够有效吸收吖啶黄发出的荧光,使其荧光猝灭,依此建立荧光测定苏丹红I的新方法,该方法快速简便其线性范围为:1.5×10-6mol/L~3.5×10-5mol/L。用于辣椒、辣椒酱食品中痕量苏丹红I的测定,相对标准偏差为:0.8%~2.7%,回收率为:89.5%~109.0%,方法检出限为:6.4×10-7mol/L。 Depending on the isochromatism between the fluorescence of Acridine Yellow and the absorption of Sudan Ⅰ, at λex/em=280/495 nm, Sudan Ⅰ absorbed the fluorescence of Acridine Yellow effectively in the medium of ethanol, which made the fluorescence of Acridine Yellow quenched, so we built the new way to determine the concentration of Sudan I. The range of determining concentration of Sudan I was 1.5×10^-6 mol/L- 3.5×10^-5 mol/L. The measurement has been applied to the determination of Sudan I in capsicum powder and chili sauce. The relative standard deviation was 0.8 %-2.7 % for 6 parallel determination of Sudan Ⅰ samples and the recovery of Sudan I was 89.5 %-109.0 %. The detection limit of the method was up to 6.4×10^-7 mol/L.
出处 《食品研究与开发》 CAS 北大核心 2009年第12期131-133,共3页 Food Research and Development
关键词 荧光猝灭 苏丹红 吖啶黄 含量 fluorescence quenching Sudan Ⅰ acridine yellow concentration
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