酶催化光度法测定动物性食品中盐酸氯丙嗪残留  

Determination of Chloropromazine Hydrochloride Residue in Animal-derived Foods by Enzymatic Catalytic Spectrophotometry

作　　者：陈亚红[1] 田丰收 徐锐[1] 栗少娜[3] 

机构地区：[1]周口师范学院化学系,河南周口466000 [2]郸城财鑫实业化工有限公司,河南郸城477150 [3]华中师范大学化学学院,湖北武汉430079

出　　处：《安徽农业科学》2011年第29期18240-18240,18261,共2页Journal of Anhui Agricultural Sciences

基　　金：河南省科技厅基础与前沿技术研究项目(112300410013)

摘　　要：[目的]建立了酶催化动力学光度法测定盐酸氯丙嗪的新方法。[方法]在pH 9.8的NH3-NH4Cl缓冲溶液中,利用盐酸氯丙嗪对牛血红蛋白(Hemoglobin,Hb)模拟酶催化体系的抑制作用,研究了该抑制反应的最佳试验条件及动力学行为。[结果]测定的线性范围为0.25～25.00μg/ml,方法检出限为0.026μg/ml。对浓度为2.5μg/ml的盐酸氯丙嗪进行11次平行测定,其相对标准偏差为4.5%。[结论]该方法简单、快速、灵敏,可用于动物性食品中盐酸氯丙嗪残留的检测。[Objective] To develop a high sensitive and simple spectrophotometric method for the determination of chloropromazine hydrochloride.[Method] The method is based on the inhibition of hemoglobin for the oxidation of H2O2 with acid chrome blue K in the pH 9.8 NH3-NH4Cl buffer.The percentage inhibition of system is calculated under the optimal experimental condition.[Results] The calibration curve is linear in the range of 0.25-25.00 μg/ml,with the detection limit of 0.026 μg/ml.The relative standard deviation of this method is 4.5%at 2.5 μg/ml for 11 determination.[Conclusion] The method is sample,rapid,sensitive and can be used for the determination of chloropromazine hydrochloride residue in animal-derived food with satisfactory result.

关 键 词：盐酸氯丙嗪残留 酶催化光度法 血红蛋白 

分 类 号：O657.3[理学—分析化学]