西北师范大学学报（自然科学版）2012，Vol.48Issue(4)：56-59,4.
色氨酸荧光猝灭法测定食品中的苏丹红Ⅰ
Determination of Sudan Red Ⅰ in the foodstuff based on the fluorescence quenching effect of tryptophan
摘要
Abstract
Sudan Red I has a strong quenching effect on the fluorescence intensity of tryptophan in a Hac-NaAc buffer solution containing sodium dodecyl sulfate(SDS). The experiment results indicate that tryptophan has fluorescence at 360 nm with an excitation wavelength of 290 nm. Moreover, the results also show that there is a quantitative relationship between the amount of Sudan Red I and the amount of fluorescence quenching (AF). There is a linear relationship between the amount of fluorescence quenching(AF) and the amount of Sudan Red I when the concentration of Sudan Red I is in the range of 1. 4×10-6~l. 7×10-5 mol·L-1. The equation of the linear relationship is △F=4. 196 5 C+0. 519 1(R2 =0. 998 9), the detection limit is 2. 8 × 10-7 mol·L-1. And the recovery of the added standard sample is 92%-—98%.关键词
荧光猝灭/色氨酸/苏丹红ⅠKey words
fluorescence quenching/ tryptophan/ Sudan Red Ⅰ分类
化学化工引用本文复制引用
滕秀兰,马永钧,薛林科,王兴民,蒲陆梅..色氨酸荧光猝灭法测定食品中的苏丹红Ⅰ[J].西北师范大学学报（自然科学版）,2012,48(4):56-59,4.基金项目
国家自然科学基金资助项目(21163017) （21163017）
