光谱法快速检测食品中苏丹红的含量.docVIP

(荧光光谱法测定食品中苏丹红的含量 周尚, 杨季冬, 贺奎娟, 贺薇 (长江师范学院化学化工学院，涪陵408100摘要：在适宜的酸性条件下，苏丹红Ⅰ、Ⅱ、Ⅲ、Ⅳ与硫酸高铈相互作用，不仅引起紫外-可见吸收光谱的改变，而且会导致荧光强度显著增强最大荧光波长在362nm附近，荧光增强程度(ΔF) 在一定范围内均与苏丹红的浓度成正比，据此可建立快速检测苏丹红新方法，苏丹Ⅰ、Ⅱ、Ⅲ、Ⅳ的线性范围和检出限分别是0.2~14.9 μg·mL-1、4.0 ng·mL-1，0.1~11.1μg·mL-1、3.6 ng·mL-1，0.2~10.6μg·mL-1、4.2 ng·mL-1，0.2~11.4μg·mL-1、4.2 ng·mL-1。考察了适宜的反应条件，并对反应机理进行了探讨。方法用于实际样品番茄酱和辣椒酱的检测，。 关键词:苏丹红硫酸高铈荧光法Detection of Sudan Red in Food by Fluorescence Spectrometry ZHOU Shang, YANG Ji-Dong, HE Kui-Juan, HE Wei (School of Chemistry and Chemical Engineering, Yangtze Normal University, Fuling Chongqing, China, 408100) Abstract In suitable acidic conditions, Sudan red (SR) Ⅰ, Ⅱ, Ⅲ and Ⅳ can react with Cerium (Ⅳ) sulfate, which not only changes the ultraviolet-visible absorption spectra, also leads to the significant enhancement of fluorescence intensities. While the emission wavelength (λem) at 362nm, the fluorescence intensities (ΔF) have linear relationship with Sudan redⅠ, Ⅱ, Ⅲ and Ⅳ concentrations in the certain ranges. So, a simple and fast method is proposed created to detect Sudan red, the linear ranges and detection limits (3() are 0.2~14.9μg·mL-1 and 4.0 ng·mL-1 for Sudan redⅠ, 0.1~11.1μg·mL-1 and 3.6ng·mL-1 for Sudan redⅡ, 0.2~10.6μg·mL-1 and 4.2ng·mL-1 for Sudan red Ⅲ, 0.2~11.4μg·mL-1 and 4.2 ng·mL-1 for Sudan red Ⅳ respectively. The optimum conditions of the systems were investigated, and the reaction mechanism was discussed. The method can be used for detecting Sudan red in tomato and chilli sauce samples, the recovery was 98%-104%, RSD in 3.0%-6.5%. Keywords: Sudan red; Cerium (Ⅳ) sulfate; Fluorescence spectrometry 苏丹红I、II、III和IV，是一系列人工合成的以苯基偶氮萘酚为主要基团的色素，苏丹红化合物因为其亮丽的色彩可以改善产品外观，常用于油染、印刷、蜡染、塑料等行业。苏丹红禁止用于食品行业中，因为它被国际癌症研究机构（IARC）[]列为致癌物质之一，有证据证明苏丹红I 具有潜在致癌性，它可以在体内和某一给定DNA序列发生反应从而破坏基因质。而食品中如番茄酱、火腿肠、辣椒酱等经常发现含有苏丹红添加剂，而这些食品又是我们平时都比较常见也常吃的，因此，快速准确检测食品中苏丹红含量十分重要。 目前，苏丹红的检测方法主要采用高效液相色谱法(HPLC)[2-3]和液相色谱-质谱法(LC-MS)[4]、电喷雾解析电离质谱法(DESI-MS)[5]、等离子共振光散射法等[6]，由于色谱方法的前处理过程复杂, 检测时间长, 检测费用高，给实时分析带来不便。荧光分析法具有选择性