共振瑞利散射法测定果汁和糖果中的赤藓红-食品科学.PDFVIP

※分析检测 食品科学 2014, Vol.35, No.06 65 共振瑞利散射法测定果汁和糖果中的赤藓红 * 薛家兴，李春燕，刘绍璞，胡小莉 ，崔志平，王亚琼，田 竟，朱经辉，乔 曼 （发光与实时分析化学教育部重点实验室 （西南大学），西南大学化学化工学院，重庆 4007 15 ） 摘  要：在pH 4.2～4.6 的Britton-Robinson缓冲溶液中，硫酸耐尔蓝与赤藓红形成1 2 的离子缔合物，导致共振瑞利 ∶ 散射显著增强，并产生新的散射光谱。在最大散射峰294 nm波长处，在0.2～4.5 mg/L范围内，散射增强程度与赤藓 红的质量浓度呈良好线性关系，检出限为0.007 4 mg/L 。据此建立灵敏度高、选择性好、快速准确测定赤藓红的光 散射新方法，适用于果汁和糖果中赤藓红含量的测定，并研究共振瑞利散射光谱特征和适宜的反应条件，并对硫酸 耐尔蓝与赤藓红的结合模式进行讨论。 关键词：硫酸耐尔蓝；赤藓红；共振瑞利散射；果汁；糖果 Determination of Erythrosine in Fruit Juice and Candy by Resonance Rayleigh Scattering Method * XUE Jia-xing, LI Chun-yan, LIU Shao-pu, HU Xiao-li , CUI Zhi-ping, WANG Ya-qiong, TIAN Jing, ZHU Jing-hui, QIAO Man (Key Laboratory of Luminescent and Real-Time Analytical Chemistry (Southwest University), Ministry of Education, College of Chemistry and Chemical Engineering, Southwest University, Chongqing 4007 15, China) Abstract: In Britton-Robinson buffer medium at pH 4.2–4.6, nile blue sulphate reacted with erythrosin to form a 1:2 ion- associated complex, which led to a distinctly enhanced resonance Rayleigh scattering and the appearance of a new resonance Rayleigh scattering spectrum. The maximum scattering peak was located at 294 nm. The increment of scattering intensity was directly proportional to the concentration of erythrosin in the range of 0.2 to 4.5 mg/L with the detection limit being 0.007 4 mg/L. Therefore, a sensitive, selective, rapid, accurate and new light scattering method for quantifying erythrosin was developed. The proposed method was satisfactorily applied to determine erythrosin in fruit j uice and candy. The resonance Rayleigh scattering spectral characteristics and optimal