食品中苏丹红Ⅰ和辣椒红的表面增强拉曼散射(SERS)光谱与激发-发射矩阵荧光光谱鉴别  

SERS and EEM Fluorescence Spectral Distinction of Sudan Ⅰ and Paprika Red in Food

作　　者：刘春宇[1,2] 王绍岩[1] 徐抒平[1] 徐蔚青[1] 

机构地区：[1]吉林大学超分子结构与材料国家重点实验室,长春130012 [2]长春理工大学理学院,长春130022

出　　处：《高等学校化学学报》2013年第11期2505-2510,共6页Chemical Journal of Chinese Universities

基　　金：国家自然科学基金(批准号:20903043,20973075,21073073;91027010)资助

摘　　要：利用表面增强拉曼散射(SERS)光谱及激发-发射矩阵(EEM)荧光光谱对食品中非法添加剂苏丹红Ⅰ和合法食品添加剂辣椒红进行了定性分析和检测.SERS光谱结果表明,苏丹红Ⅰ在低波数区域分子的扭转振动信号增强比较明显;而辣椒红在1521和1158 cm-1处拉曼信号增强效果比较明显;EEM荧光光谱结果表明,苏丹红Ⅰ的乙醇溶液在P1(λex=285 nm,λem=345 nm)和P2(λex=335 nm,λem=548 nm)处有2个明显的荧光特征峰;而辣椒红的乙醇溶液有3个特征荧光峰,分别为P1(λex=545 nm,λem=580 nm),P2(λex=560 nm,λem=665 nm)和P3(λex=608 nm,λem=672 nm).urface enhanced Raman scattering( SERS) and excitation-emission matrix( EEM) fluorescence spectroscopy were employed to determine an illegal food additive( SudanⅠ) and legitimate food additive(paprika red). SERS spectra show that the torsion vibration modes of Sudan I is obviously enhanced in lower frequency range while the peaks of paprika red at 1521 and 1158 cm- 1are great enhanced as well. EEM fluorescence spectra show that Sudan Ⅰ has two obvious characteristic fluorescence peaks at P1(λex= 285 nm,λem= 345 nm) and P2(λex= 335 nm,λem= 548 nm). Paprika red has three characteristic fluorescence peaks at P1(λex= 545 nm,λem= 580 nm),P2(λex= 560 nm,λem= 665 nm) and P3(λex= 608 nm,λem= 672nm). The spectral information provided the references for accurate and rapid detection of SudanⅠ in food.

关 键 词：苏丹红I 表面增强拉曼散射 激发-发射矩阵 辣椒红 荧光光谱 拉曼光谱 食品分析 

分 类 号：O657.3[理学—分析化学] O641[理学—化学]