生鲜猪肉中吡哌酸残留的共振光散射检测研究  

Detection of Residual Pipemidic Acid in Fresh Pork by Resonance Light Scattering

作　　者：刘艳[1] 李莉娟 肖双宏 陈明媛 江虹[1] LIU Yan;LI Li-juan;XIAO Shuang-hong;CHEN Ming-yuan;JIANG Hong(College of Chemistry and Chemical Engineering,Collaborative Innovation Centerfor Green Developmentin Wuling Mountain Areas,Yangtz Normal University,Chongqing 408100)

机构地区：[1]长江师范学院化学化工学院长江师范学院武陵山片区绿色发展协同创新中心

出　　处：《分析科学学报》2019年第5期621-624,共4页Journal of Analytical Science

基　　金：重庆市教委科技基金资助项目(No:KJ1401226);长江师范学院科技基金资助项目(No:2018CXX117)

摘　　要：建立了测定生鲜猪肉中吡哌酸残留的共振光散射新方法。在碱性溶液中,亮绿(BLG)与吡派酸(PPA)反应生成二元离子缔合物,使共振光散射(RLS)信号显著增强并产生新的散射光谱。在最大RLS峰370 nm波长处,吡哌酸的质量浓度在0.007~0.30 mg/L范围内与BLG-PPA体系的RLS增强强度(ΔIRLS)呈线性关系,检出限为0.0063 mg/L,定量限为0.014 mg/kg。该方法简便、快速、灵敏,用于生鲜猪肉中吡哌酸残留的测定,回收率为98.5%~103%,相对标准偏差(RSD,n=5)为1.5%~2.3%。A new resonance light scattering method for the determination of residual pipemidic acid in fresh pork was established.In alkaline solution,brilliant green(BLG) reacted with pipemidic acid(PPA), to form a binary ionic associate complex,which led to a distinctly enhanced of resonance light scattering signal and generated a new resonance light scattering spectra.The maximum resonance light scattering peak was located at 370 nm.At this wavelength,the mass concentration of pipemidic acid in the range of 0.007-0.30 mg/L was linearly related to the resonace light scaffering enhancement intensity(ΔIRLS) of BLG-PPA system.The detection limit was 0.0063 mg/L and quantitation limit of was 0.014 mg/kg.The method was simple,rapid and sensitive.The method has been applied to the determination of residual pipemidic acid in fresh pork with the recoveries and RSDs(n=5) in the range of 98.5%-103% and 1.5%-2.3%,respectively.

关 键 词：吡哌酸 亮绿 残留 猪肉 共振光散射 

分 类 号：O657.39[理学—分析化学]