食品科学2016，Vol.37Issue(20)：183-186,4.DOI:10.7506/spkx1002-6630-201620031
CTMAB增敏共振瑞利散射法快速测定面制食品中的Pb
Fast Determination of Lead in Flour Foods by Resonance Rayleigh Scattering Method with Cetyltrimethyl Ammonium Bromide (CTMAB) as Sensitizer
摘要
Abstract
In the presence of surfactant cetyl trimethyl ammonium bromide and an acidic Tris-hydrochloric acid buffer medium, chrome azurol S can be bound with lead (Ⅱ) to form a new product, which leads to a distinctly enhanced resonance Rayleigh scattering (RRS) and the appearance of a new RRS spectrum. The maximum RRS peak was located at 369 nm. The mass concentration of lead (Ⅱ) in the range of 0.002 to 0.35 mg/L was directly proportional to the RRS intensity (ΔIRRS) of system with the limit of quantitation (LOQ) being 0.024 mg/kg. Therefore, a rapid, accurate and sensitive new RRS method for quantifying lead (Ⅱ) was successfully developed. The optimal reaction conditions and resonance Rayleigh scattering spectral characteristics were investigated. The method can be used for rapid determination of lead in commercial pastas.关键词
溴化十六烷基三甲基铵/铬天青S/Pb/面制食品/共振瑞利散射Key words
cetyl trimethyl ammonium bromide/chrome azurol S/lead/lfour foods/resonance Rayleigh scattering分类
化学化工引用本文复制引用
庞向东,江虹,廖重梅,石文兵,秦艾..CTMAB增敏共振瑞利散射法快速测定面制食品中的Pb[J].食品科学,2016,37(20):183-186,4.基金项目
重庆市教委科技基金项目（KJ1401226）；长江师范学院科技基金项目（2015CXX079）；国家自然科学基金面上项目 （）
