荧光光谱法测定蔬菜中辛硫磷的残留量

Fluorescence Spectrometry Determination of the Residues of Phoxim in Vegetables

在pH值为6.86的磷酸二氢钾-磷酸氢二钠缓冲溶液中,过氧化氢可氧化罗丹明B,辛硫磷对过氧化氢-罗丹明B体系具有荧光猝灭作用,据此建立了荧光光谱法测定辛硫磷的方法。辛硫磷的浓度在0.074~2.22mg·L^(-1)范围内与体系荧光强度降低值呈线性关系,方法的检出限为0.053mg·L^(-1),可用于蔬菜中辛硫磷残留量的测定。

In the potassium dihydrogen phosphate and disodium hydrogen phosphate buffer solution,Hydrogen peroxide can oxidize rhodamine B.When adding phoxim in rhodamine B,the fluorescence intensity of the system was significantly decreased.Based on this,the method was established to determine phoxim by fluorescence spectrometry.There was a linear relationship between fluorescence intensity decrease value and the concentration of phoxim in the range of 0.074-2.22 mg·L^-1.The detection limit of the method was 0.053 mg·L^-1.The proposed method can be used for determination the residual amount of phoxim in vegetables.