增敏荧光法测定蔬菜中丙烯菊酯的残留量

Determination of propylene chrysanthemum ester residues in vegetable by enhanced fluorimetry

目的建立蔬菜中丙烯菊酯残留量的增敏荧光测定方法。方法β-环糊精对丙烯菊酯的荧光有增敏作用,在加入1.0%β-环糊精溶液1.0 mL,Britton-Robinson(B-R)缓冲溶液(pH 6.75)1.0 mL,40℃水浴30 min条件下进行测定。结果丙烯菊酯在0.8~18 ng/mL,浓度范围内与荧光强度呈良好的线性关系,检出限为0.58ng/mL。平均回收率为92.6%~95.0%,RSD为1.6%~2.4%。结论该方法灵敏度高,选择性好,适合蔬菜中丙烯菊酯残留的测定。

Objective To establish a method for the determination of propylene chrysanthemum ester residues in vegetables by enhanced fluorimetry. Methods β-CD can enhance the fluorescence of propylene chrysanthemum ester. In the BR buffer medium of pH 6.75 and in the presence of β-CD, run for 30 min in 40℃ water bath, then propylene chrysanthemum ester was determined with fluorimetry. Results The linear relationship between fluorescence intensity and concentration of propylene chrysanthemum ester was achieved at the range of 0.8~18 ng/mL. The detection limit was 0.58 ng/mL with the rates of recovery being 92.6%~95.0%, and RSD being 1.6%~2.4%. Conclusion The method has a good sensitivity and selectivity, and therefore is suitable for the determination of propylene chrysanthemum ester residues in vegetables.