荧光探针法快速检测果汁中罗丹明B残留量  

Rapid Determination of Rhodamine B Residues in Fruit Drink by Fluorescent Probe Assay

作　　者：梁宇[1,2] 黄世江[1] 王超海[2] 程定玺[1] 

机构地区：[1]河南师范大学化学与环境科学学院,河南新乡453007 [2]新乡学院化学与化工学院,河南新乡453003

出　　处：《食品科学》2012年第18期258-260,共3页Food Science

基　　金：河南省重点科技攻关项目(102102210043)

摘　　要：建立以伊红Y为荧光探针测定罗丹明B残留量的荧光光谱法。在pH6.8的Sфrensen缓冲溶液中,一定浓度的阳离子表面活性剂溴化十六烷基三甲基铵(CTMAB)能使阴离子染料伊红Y的荧光强度显著增强,当加入一定量的罗丹明B后其荧光发生猝灭,且猝灭程度在一定范围内与加入的罗丹明B浓度呈正比。通过改变单因素,优化实验条件,获得的线性范围为0～0.9mg/L,检出限为0.0016mg/L,回收率为101.3%～113.7%,相对标准偏差为2.76%～4.98%。该方法具有简便快捷、选择性好、灵敏度高等优点,适用于果汁饮料制品中罗丹明B的检测。A new fluorescence spectrometry method for the determination of rhodamine B （RhB） was established by the use of eosin Y （EY） as fluorescent probe. In S qb rensen buffer solution at pH 6.8, the fluorescence intensity of anionic dye EY can be significantly enhanced by adding cetyltrimethylammonium bromide （CTMAB）, a cationic surfactant. However, RhB has the ability to quench the fluorescence in a proportional manner within a certain concentration range. In this study, one-factor-at-a- time designs were used to determine the optimal experimental conditions for the determination of RhB. The linear range, detection limit and average recovery rate of the developed assay were 0 - 0.9 mg/L, 0.0016 mg/L, and 101.3% - 113.7% with relative standard deviation of 2.76% - 4.98%, respectively. This method is simple, quick, selective and sensitive so that it is suitable for the determination of RhB residues in fruit drink products.

关 键 词：荧光探针 伊红Y 罗丹明B 残留 

分 类 号：O657.3[理学—分析化学]