期刊文献+

利用3-噻吩丙二酸修饰玻碳电极快速检测苏丹红 被引量:8

Fast Determination of Sudan Dyes Using Poly(3-Thiophenemalonic Acid) Modified Glassy Carbon Electrode
下载PDF
导出
摘要 利用电化学聚合法制备3-噻吩丙二酸(3-TPA)修饰玻碳电极。利用循环伏安法研究苏丹红在3-TPA修饰玻碳电极上的电化学行为,得出预富集时间、pH值、扫描速率及扫描范围因素对该修饰电极检测苏丹红的影响。在最佳条件下,利用差分脉冲伏安法得出在2.0×10-5~1.3×10-3mol/L浓度范围内苏丹红Ⅰ响应电流与其浓度对数呈良好的线性关系,相关系数r=0.996,检测限为4.8×10-6mol/L。辣椒粉、辣椒酱加标回收率分别为99.9%和99.4%,相对标准偏差(n=3)分别为0.25%和0.21%。另外,对苏丹红Ⅰ氧化还原机理进行了初步的探讨。 Poly(3-thiophenemalonic acid)(3-TPA) modified glassy carbon electrode was prepared by electrochemical polymerization, and the electrochemical behavior of Sudan dyes was studied on the modified electrode using cyclic voltammetric method. The effects of preconcentration time, pH value of buffer solution and scan rate and range were also studied using differential pulse voltammetry in order to determine their optimal values. Under the optimize conditions, the modified electrode showed a linear response over the SudanⅠconcentration range from 2.0 × 10^-5 to 1.3 × 10^-3 mol/L, with a correlation coefficient of 0.996. The method detection limit was 4.8 × 10^-6 mol/L. The average recoveries (3 replicates) of Sudan Ⅰ in spiked pepper powder and sauce samples were 99.9% and 99.4%, and the relative standard deviations were 0.25% and 0.21%, respectively. Moreover, the oxidation-reduction mechanism of Sudan Ⅰ was preliminarily discussed.
出处 《食品科学》 EI CAS CSCD 北大核心 2010年第16期233-236,共4页 Food Science
关键词 3-噻吩丙二酸 苏丹红 差分脉冲伏安法 修饰电极 3-thiophenemalonic acid Sudan dyes differential pulse voltammetry modified electrode
  • 相关文献

参考文献26

  • 1STIBOROVA M, MARTINEK V, RYDLOVA H, et al. Expression of cytochrome P450 1A1 and its contribution to oxidation of a potential human carcinogen 1-phenylazo-2-naphthol (Sudan I ) in human livers [J]. Cancer Letters, 2005, 220(2): 145-154.
  • 2ZHANG Yantu, ZHANG Zhunjun, SUN Yonghua. Development and optimization of an analytical method for the determination of Sudan dyes in hot chilli pepper by high-performance liquid chromatography with online electrogenerated BrO^- -luminol chemiluminescence deterction[J] Chromatography A, 2006, 1129(6): 34-40.
  • 3刘然,万守朋.等梯度高效液相色谱法检测食品中苏丹红Ⅰ、Ⅱ、Ⅲ、Ⅳ的方法研究[J].食品研究与开发,2008,29(5):107-110. 被引量:7
  • 4吴敏,林建忠,邹伟,吴抒怀,周昱.高效液相色谱法同时测定食品中对位红和苏丹色素等8种脂溶性染料[J].分析测试学报,2006,25(3):74-76. 被引量:48
  • 5ZHANG Yiping, ZHANG Yijun, GONG Wenjun, et al. Rapid separation of Sudan dyes by reverse-phase high performance liquid chromatography through statistically designed experiments[J]. J Chromatography A, 2005, 1098(6): 183-187.
  • 6王明月,桂卫星,袁宏球.HPLC法测定咸蛋、皮蛋黄中的四种苏丹红染料[J].食品科学,2009,30(2):193-195. 被引量:13
  • 7CALBIANI F, CARERI M, ELVIRI L. Accurate mass measurements for the confirmation of Sudanazo-dyes in hot chilli products by capillary liquid chromatography electrospray tandem quadrupole orthogonal-acceleration time of flight mass spectrometry[J]. J Chromatography A, 2004, 1058(12): 127-129.
  • 8CALBIANI F, CARERI M. Development and in-house validation of a liquid chromatography electrospray tandem mass spectrometry method for the simultaneous determination of Sudan I, Sudan II, Sudan III, and Sudan IV in hot chilli products[J]. J Chromatography A, 2004, 1042(6): 123-128.
  • 9MAZZETTI M, FASCIOLI R. Determination of 1-phenylazo-2-naphthol (Sudan I ) in chillipowder and in chilli-containing food products by GPC clean-up and HPLC with LC/MS confirmation[J]. Food Additives & Contaminants, 2004, 21(10): 935-937.
  • 10TATEO F, BONONI M. Fast determination of sudan 1 by HPLC/APCIMS in hot, spices and oven-backed food[J]. J Agric Food Chem, 2004, 52(4): 655-658.

二级参考文献87

共引文献236

同被引文献106

引证文献8

二级引证文献64

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部