番红花红O 修饰铅笔芯电极测定水果酸度 - 食品科学.PDF

※分析检测 食品科学 2011, Vol. 32, No. 16 209 O 罗济文，陈宪明，韦庆敏，庞 起，姚燕春 (玉林师范学院化学与生物系，广西 玉林 537000) 在含番红花红 O 的磷酸盐缓冲溶液(phosphate buffered salines，PBS) 中，采用循环伏安法在预处理过的铅 笔芯电极表面生成聚番红花红 O 薄膜，考察溶液的 pH 值、扫描电位范围对修饰过程的影响。在－ 1.0～0.0V (vs SCE) 的扫描电位范围和酸性介质中形成的薄膜，在空白PBS 中具有较高电活性和稳定性，并且在pH1.5～7.5 之 间，阳极伏安峰电位与pH 值有良好的线性关系。利用这种关系测定橙子和西红柿活体及果汁的酸度取得满意结果。 番红花红 O ；铅笔芯；水果；酸度测定 Safranine O Modified Pencil Graphite Electrode and Its Application for Determination of Fruit Acidity LUO Ji-wen ，CHEN Xian-ming ，WEI Qing-min ，PANG Qi ，YAO Yan-chun (Department of Chemistry and Biology, Yulin Normal University, Yulin 537000, China) Abstract ：A safranine O (SO) polymer film was formed by cyclic voltammetry on the surface of a pretreated pencil electrode (PGE) in SO-containing phosphate buffered saline (PBS). The effects of buffer pH and potential scan range on the modification process were investigated. The polymer film formed in an acidic solution (pH 6.01) and a potential scan range between－1.0 V and 0.0 V (vs SCE) showed high electrochemical activity and good stability in blank PBS solutions, and a good linearity between the voltammetric peak potential and the buffer pH was obtained in the pH range of 1.5 －7.5. This modified electrode could be used for determining the acidity of oranges, tomatoes and juice with satisfying results. Key words ：safranine O ；pencil graphite ；fruit ；acidity determination 中图分类号：O657.1 ；TS207.3 文献标识码：A 文章编号：1002-6630(2011)16-0209-04 溶液酸度的测定在生活、生产和科研上都非常重 pencil graphite electrode ，PSO/PGE) 。该修饰电极有很 要，对酸度测定方法的研究较多[ 1 ] 。目前，已经发展 好的稳定性和电化学活性，伏安扫描时，在 pH1.5 ～7.5 了各种pH 传感器，其中主要有光学传感器[2-5]和电传感 的磷酸盐和氯化钾混合溶液中，峰电位与pH 值间有很 器[6-8] 。水果酸度的测定方法通常用滴定法[9-11] 、电位法