色氨酸荧光猝灭法测定食品中的苏丹红Ⅰ  

Determination of Sudan Red Ⅰ in the foodstuff based on the fluorescence quenching effect of tryptophan

作　　者：滕秀兰[1] 马永钧[1] 薛林科[1] 王兴民[2] 蒲陆梅[2] 

机构地区：[1]西北师范大学化学化工学院甘肃省生物电化学与环境分析重点实验室,甘肃兰州730070 [2]甘肃农业大学理学院,甘肃兰州730070

出　　处：《西北师范大学学报（自然科学版）》2012年第4期56-59,共4页Journal of Northwest Normal University(Natural Science)

基　　金：国家自然科学基金资助项目(21163017)

摘　　要：在含有十二烷基磺酸钠(SDS)的HAc-NaAc缓冲溶液中,苏丹红Ⅰ的存在对色氨酸的荧光强度有强猝灭作用.实验表明,激发波长为290nm时,色氨酸在360nm处有荧光产生,而苏丹红Ⅰ的存在量与其荧光猝灭程度之间有定量关系.色氨酸的荧光猝灭程度(ΔF)与苏丹红Ⅰ物质的量浓度在1.4×10-6～1.7×10-5 mol.L-1范围内呈线性相关,线性方程为ΔF=4.196 5 C+0.519 1(R2=0.998 9),检出限为2.8×10-7 mol.L-1,加标回收率为92%～98%.Sudan Red Ⅰ has a strong quenching effect on the fluorescence intensity of tryptophan in a HAc-NaAc buffer solution containing sodium dodecyl sulfate（SDS）.The experiment results indicate that tryptophan has fluorescence at 360 nm with an excitation wavelength of 290 nm.Moreover,the results also show that there is a quantitative relationship between the amount of Sudan Red Ⅰ and the amount of fluorescence quenching（ΔF）.There is a linear relationship between the amount of fluorescence quenching（ΔF） and the amount of Sudan Red Ⅰ when the concentration of Sudan Red Ⅰ is in the range of 1.4×10-6~1.7×10-5 mol·L-1.The equation of the linear relationship is ΔF=4.196 5 C＋0.519 1（R2=0.998 9）,the detection limit is 2.8×10-7 mol·L-1.And the recovery of the added standard sample is 92%~98%.

关 键 词：荧光猝灭 色氨酸 苏丹红Ⅰ 

分 类 号：O657.3[理学—分析化学]