CdS-BSA-CTMAB荧光光度法测定食品中蛋白质的含量

Determination of protein in food by CdS-BSA-CTMAB fluorometry

实验以六偏磷酸钠为稳定剂,巯基乙酸为修饰剂水相合成了荧光试剂CdS量子点。结果表明,牛血清白蛋白(BSA)可使CdS的荧光峰增强,而阳离子表面活性剂十六烷基三甲基溴化铵(CTMAB)的加入,可使体系荧光峰显著增敏,并且荧光强度与BSA浓度在8.0×10-5～1.3mg/mL范围内呈良好的线性关系,回归方程为F=1486.94793+937.70328C,相关系数R=0.9957,检出限为7.4×10-5mg/mL。方法已用于食品中蛋白质的测定,与考马斯亮蓝法对照,结果满意。

CdS quantum dots（QDs） which had special spectral properties were prepared with sodium hexametaphosphate as stabilizer and mercapto-acetic acid as modifier by hydrothermal synthesis method.The results showed that the fluorescence intensity increasing after CdS reacted with novine serum albumin（BSA）,but joined cetyltrimethy lammonium bromide（CTMAB） into system,the fluorescence increasing sensitivity.And the fluorescence intensity of system had a good linear relationship with the concentration of BSA in the range of 8.0×10-5~1.3mg/mL,and the linear equation was F=1486.94793＋937.70328C,relation coefficient（R） was 0.9957,the limit of detection was 7.4×10-5mg/mL.The method have been used for determination of protein in food,and compared with the standard method（Coomassie brilliant blue method）,the results were satisfactory.