基于拉曼光谱技术的辣椒制品中苏丹红I的快速检测方法研究  

Study on Rapid Detection of Sudan Ⅰ in Pepper Products Based on Raman Spectroscopy

作　　者：刘晓晔 张紫超 LIU Xiaoye;ZHANG Zichao(Nanjing Forest Police College,Nanjing 210023,China)

机构地区：[1]南京森林警察学院,江苏南京210023

出　　处：《食品安全导刊》2022年第15期71-73,共3页China Food Safety Magazine

基　　金：江苏省高校哲学社会科学研究项目“基于案件统计的食品安全问题研究”(2021SJA0575);中央高校基本科研业务费专项资金项目“小作坊食品安全问题与改善措施研究”(LGZD202004)。

摘　　要：本研究建立了表面增强拉曼光谱快速检验辣椒油及辣椒粉中非法添加物苏丹红I号的方法。通过确定苏丹红I号的特征峰,优化实验条件,探索其在实际样本中的最低检出限。结果表明,苏丹红I的特征峰位于717 cm^(-1)、977 cm^(-1)、1222 cm^(-1),可对辣椒制品中的苏丹红I进行定性检测,在液体基质(辣椒油)中的检出限为8 mg/L,在固体基质(辣椒粉)中的检出限为5 mg/L。A method for the rapid detection of SudanⅠillegally added in chili oil and chili powder by surfaceenhanced Raman spectroscopy was developed.By determining the characteristic peak of SudanⅠand optimizing the experimental conditions,the lowest detection limit of SudanⅠin actual samples were explored.The results showed that the characteristic peaks of SudanⅠwere located at 717 cm^(-1),977cm^(-1) and 1222 cm^(-1),which could be used for qualitative detection of Sudan nix in chili products.The detection limit in liquid matrix(chili oil)was 8 mg/L,and the detection limit in solid matrix(chili powder)was 5 mg/L.

关 键 词：表面增强拉曼光谱 快速检测 苏丹红Ⅰ号 定性检测 

分 类 号：O657.37[理学—分析化学] TS255.7[理学—化学]