荧光光谱法测定食品中的苋菜红含量

Fluorescence Spectrometry of the Content of Amaranthus in Food

建立了荧光光谱法测定食物中的苋菜红色素含量的方法,选择320 nm处为最佳激发波长,425 nm处为最佳发射波长,扫描苋菜红的荧光光谱图。苋菜红浓度在1.5~14 mg/L范围内与其荧光强度具有良好的线性关系,线性回归方程为F=46.38634+31.48683 C(mg/L),相关系数r=0.9991,检出限为0.031 mg/L。利用荧光光谱法测定食物中苋菜红的含量,测得样品的回收率为92.13%~105.61%。荧光法具有灵敏度高、选择性强、信息量丰富、方法简便、高效精确等诸多特点。

The experiment established one method to measure the amaranth in food. Amaranth were determined at the optimum wavelength of the lemon yellow was 320 nm, and the best emission wavelength was 452 nm. When the concentration of amaranth was in the range of 1.5 - 14 mg./L, there has good linear relationship, the linear regression equation F = 46. 38634 ＋ 31. 48683 C （mg,/L） ,and the correlation coefficient r = 0. 9991 ,the detection limit was 0. 031 mg/L. By useing fluorescence method to measure amaranth in food, the recovery wasdetermined between 92.13 % - 105.61%. Fluorescence analysis has some advantage, such as high sensitivity, strong selectivity, rich information, efficient and accurate.