食品科学2012，Vol.33Issue(18)：258-260,3.
荧光探针法快速检测果汁中罗丹明B残留量
Rapid Determination of Rhodamine B Residues in Fruit Drink by Fluorescent Probe Assay
摘要
Abstract
A new fluorescence spectrometry method for the determination of rhodamine B (RhB) was established by the use of eosin Y (EY) as fluorescent probe. In S qb rensen buffer solution at pH 6.8, the fluorescence intensity of anionic dye EY can be significantly enhanced by adding cetyltrimethylammonium bromide (CTMAB), a cationic surfactant. However, RhB has the ability to quench the fluorescence in a proportional manner within a certain concentration range. In this study, one-factor-at-a- time designs were used to determine the optimal experimental conditions for the determination of RhB. The linear range, detection limit and average recovery rate of the developed assay were 0 - 0.9 mg/L, 0.0016 mg/L, and 101.3% - 113.7% with relative standard deviation of 2.76% - 4.98%, respectively. This method is simple, quick, selective and sensitive so that it is suitable for the determination of RhB residues in fruit drink products.关键词
荧光探针/伊红Y/罗丹明B/残留Key words
fluorescent probe/eosin Y/rhodamine B/residue分类
化学化工引用本文复制引用
梁宇,黄世江,王超海,程定玺..荧光探针法快速检测果汁中罗丹明B残留量[J].食品科学,2012,33(18):258-260,3.基金项目
河南省重点科技攻关项目 （）
