苏丹红Ⅰ印迹表面等离子共振传感器的制备与表征  

Preparation and Characterization of Sudan Ⅰ-imprinted Surface Plasmon Resonance Sensor

作　　者：周春燕[1] 陈长宝[1] 李洁[1] 隋红光 高吉刚[1] 周杰[1] 

机构地区：[1]山东农业大学化学与材料科学学院,泰安271018

出　　处：《应用化学》2014年第9期1107-1114,共8页Chinese Journal of Applied Chemistry

基　　金：国家自然科学基金资助项目(21175038)~~

摘　　要：以苏丹红I印迹的凝胶膜对模板分子的响应收缩为基础，利用表面引发聚合技术在表面等离子共振（SPR）芯片上制备了苏丹红I印迹SPR传感器，利用电化学和溶胀测量技术对传感器进行表征，建立了对苏丹红I的SPR检测方法。该方法的线性范围为8.0×10^-10~1.0×10^-8 mol/L（R2=0.9987）。 方法用于样品红辣椒粉和腌制品中苏丹红I的检测，其检出限分别为3.4×10^-10和2.5×10^-10 mol/L。 红辣椒粉中两个样品的相对标准偏差为1.38%和2.10%，腌制品试样的相对标准偏差为1.13%。 说明该方法具有较高的灵敏度和较好的的重现性。Based on the Sudan Ⅰ-responsive shrinkage of the Sudan Ⅰ-imprinted gel film, a new imprinted gel-surface plasmon resonance（SPR） sensor for the detection of Sudan I was prepared. The Sudan I-imprinted soft gel film was synthesized on the surface of a SPR chip. The SPR sensor was characterized with an electrochemical method and swelling measurements. The method exhibits a linear response in the range of 8.0×10^-10 to 1.0×10^-8 mol/L（R2=0.9987） for the detection of Sudan Ⅰ. It was used to determine Sudan I in the paprika and salted products. The detection limits are 3.4×10^-10 mol/L and 2.5×10^-10 mol/L, respectively, and the relative standard deviations（RSD） are 1.38% and 2.10% for two paprika samples and 1.13% for the salted product. This SPR sensor shows high sensitivity and good reproducibility.

关 键 词：分子印迹凝胶膜 表面等离子共振传感器 苏丹红I 

分 类 号：O657[理学—分析化学]