荧光光谱法测定食品中苏丹红含量

Fluorospectrophotometric Determination of Sudan Red in Food

在1.0×10^(-3)mol·L^(-1)硫酸介质中,苏丹红与硫酸高铈相互作用导致荧光强度明显增强,于发射波长362 nm测定,其荧光的增强程度与苏丹红色素的质量浓度分别在0.20～14.9 mg·L^(-1)(苏丹红Ⅰ)、0.10～11.1 mg·L^(-1)(苏丹红Ⅱ)、0.20～10.6 mg·L^(-1)(苏丹红Ⅲ)和0.20～11.4 mg·L^(-1)(苏丹红Ⅳ)范围内呈线性关系,方法的检出限(3s/k)分别为4.0,3.6,4.2,4.2 mg·L^(-1)。方法用于实际样品番茄酱和辣椒酱分析,回收率在98.1%～104%之间,测定值的相对标准偏差(n=5)在3.0%～6.5%之间。

In a 1. 0 ×10^-3mol·L^-1 H2SO4 medium, sensitization effect of Cerium（N） sulfate on the fluorescence of Sudan red was observed obviously. The magnitude of increase in fluorescence intensity was found to keep linear relationship with the mass concentration of the colorants in ranges of 0.20-14.9 mg·L^-1（for Sundan red Ⅰ ）, 0. 10- 11.1 mg·L^-1 （for Sundan red Ⅱ ）, 0. 20- 10. 6 mg·L^-1 （for Sundan red Ⅲ ） and 0. 20- 11.4 mg·L^-1 （for Sundan red Ⅳ）, as measured at the wavelength of 362 nm （λex）. Detection limits （3s/k） of the method were found to be 4. 0, 3.6, 4. 2 and 4.2 mg·L^-1 respectively. The proposed method was applied to the analysis of sauce samples of tomato and chili, giving values of recovery in the range of 98. 1%-104% with RSD＇s （n=5） in the range of 3. 0%-6. 5%.