食品科学2020，Vol.41Issue(2)：306-314,9.DOI:10.7506/spkx1002-6630-20190625-316
Al3+荧光增敏快速检测酸奶和乳酸菌饮料中的胭脂虫红酸
Rapid Detection of Carminic Acid in Yogurt and Lactobacillus-Containing Beverage by Al3+-Based Fluorescence Enhancement
摘要
Abstract
The effects of solvents,carminic acid concentration,pH and metal ions on the fluorescence properties of carminic acid were systematically studied.The fluorescent intensity of canninic acid was the strongest at a concentration of 2.0 × 10-4 mol/Lin an aqueous solution at pH 4.The selectivity of carminic acid to metal ions indicated that the addition of A13+ could significantly enhance the fluorescence intensity of carminic acid thus improving the sensitivity of detection.A 2.0 × 10-3 mol/L aqueous solution of A13+ (at) was used as the standard solution.The fluorescence intensity of carminic acid was linear with its concentration ranging from 1.0× 10-5 to 8.0× 10-5 mol/L,and the limit of detection (LOD) was 5.0 × 10-6 mol/L.When the fluorescence method was applied to determine carminic acid in yogurts and Lactobacillus-containing beverages,the recoveries ranged from 96.6％ to 110.5％,relative standard deviation (RSD) no more than 5.9％.This study provides an effective approach to rapidly and quantitatively detect carminic acid in foods.关键词
胭脂虫红酸/荧光/增强/快速检测Key words
carminic acid/fluorescence/enhancement/fast detection分类
轻工纺织引用本文复制引用
刘兰香,伊冠东,李凯,马金菊,徐涓,孙彦琳,张弘..Al3+荧光增敏快速检测酸奶和乳酸菌饮料中的胭脂虫红酸[J].食品科学,2020,41(2):306-314,9.基金项目
“十三五”国家重点研发计划重点专项(2016YFD0600806) （2016YFD0600806）
中央级公益性科研院所基本科研业务费专项(CAFYBB2017MA012) （CAFYBB2017MA012）
云南大学化学工程学院重点实验室开放课题(YNFC19-08) （YNFC19-08）
