荧光光谱法测定蔬菜中灭多威残留量

Determination of Methomyl Residues in Vegetables by Fluorescence Spectrometry

在酸性溶液中,Cu(Ⅱ)可催化过氧化氢氧化罗丹明B,灭多威对体系具有荧光猝灭作用,基于此,建立了测定蔬菜中灭多威残留量的新方法。灭多威浓度在15~900mg·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4.6mg·L-1。该方法操作简单,分析速度快,灵敏度高,测定结果准确可靠,可用于蔬菜中灭多威残留量的测定。

Cupric ion catalyzed hydrogen peroxide to oxidize rhodamine B in acidic solution. The fluorescence of the system can be quenched by methomyl. Based on this,the new method of fluorescence spectroscopy for determination of methomyl is established. The concentration of methomyl has good linear relationship with the fluorescence intensity decreased. The concentration of methomyl in the range of 15 ~900 mg·L-1. The detection limit of the method is 4. 6 mg·L-1. The result indicates that the method has such advantages as simple operation,fast analysis,high sensitivity,and accuracy. The method is successfully applied to the determination of methomyl residues in vegetables.