衍生电化学法测定橘皮中的咪酰胺  

Electrochemical Determination of Prochloraz in Orange Peel after Derivatization

作　　者：李静[1] 李红波[1,2] 胡效亚[2] 

机构地区：[1]盐城工学院化学与生物工程学院,江苏盐城224051 [2]扬州大学化学化工学院,江苏扬州225002

出　　处：《食品科学》2011年第18期246-248,共3页Food Science

基　　金：国家自然科学基金面上基金项目(2087508121075107);盐城工学院自然科学基金项目(XKY2009009)

摘　　要：采取简便的衍生电化学法灵敏地测定橘皮中的咪酰胺。用丙酮和乙酸乙酯分别萃取橘皮中的咪酰胺,然后用吡啶盐酸盐对其进行水解,使没有电化学活性的咪酰胺生成具有电化学活性的2,4,6-三氯苯酚。在优化实验条件(pH4.0,富集电位和富集时间分别是0V和300s)下,运用差示脉冲溶出伏安法建立测定橘皮中咪酰胺含量的新方法。进一步实验结果表明,2,4,6-三氯苯酚氧化峰电流与其浓度在9.0×10-9～8.0×10-5mol/L范围内呈良好的线性关系,检出限为9.7×10-10mol/L,回收率为98.5%～113.0%。A method to determine prochloraz in orange peel by electrochemistry analysis after derivatization was developed.Prochloraz was stepwise extracted by acetone and ethyl acetate,and hydrolyzed into electrochemical active 2,4,6-trichlorophenol by pyridine hydrochloride.Differential pulse stripping voltammetry（DPSV） was utilized to determine prochloraz under the optimized conditions pH 4.0 and accumulation at 0 V potential for 300 s.The results showed that oxidative peak current of 2,4,6-trichlorophenol was positively linearly correlated with its concentration within the range of 9.0 × 10-9-8.0 × 10-5 mol/L.The detection limit was 9.7 × 10-10 mol/L,and the recovery between 98.5% and 113.0%.

关 键 词：衍生 电化学 咪酰胺 橘皮 

分 类 号：O657.1[理学—分析化学]