番红花红O修饰铅笔芯电极测定水果酸度  

Safranine O Modified Pencil Graphite Electrode and Its Application for Determination of Fruit Acidity

作　　者：罗济文[1] 陈宪明[1] 韦庆敏[1] 庞起[1] 姚燕春[1] 

机构地区：[1]玉林师范学院化学与生物系,广西玉林537000

出　　处：《食品科学》2011年第16期209-212,共4页Food Science

基　　金：国家自然科学基金地区项目(20863008);广西教育厅科研基金资助项目(200708LX164)

摘　　要：在含番红花红O的磷酸盐缓冲溶液(phosphate buffered salines,PBS)中,采用循环伏安法在预处理过的铅笔芯电极表面生成聚番红花红O薄膜,考察溶液的pH值、扫描电位范围对修饰过程的影响。在-1.0～0.0V(vs SCE)的扫描电位范围和酸性介质中形成的薄膜,在空白PBS中具有较高电活性和稳定性,并且在pH1.5～7.5之间,阳极伏安峰电位与pH值有良好的线性关系。利用这种关系测定橙子和西红柿活体及果汁的酸度取得满意结果。A safranine O（SO） polymer film was formed by cyclic voltammetry on the surface of a pretreated pencil electrode（PGE） in SO-containing phosphate buffered saline（PBS）.The effects of buffer pH and potential scan range on the modification process were investigated.The polymer film formed in an acidic solution（pH 6.01） and a potential scan range between-1.0 V and 0.0 V（vs SCE） showed high electrochemical activity and good stability in blank PBS solutions,and a good linearity between the voltammetric peak potential and the buffer pH was obtained in the pH range of 1.5-7.5.This modified electrode could be used for determining the acidity of oranges,tomatoes and juice with satisfying results.

关 键 词：番红花红O 铅笔芯 水果 酸度测定 

分 类 号：O657.1[理学—分析化学] TS207.3[理学—化学]