基于表面增强拉曼光谱技术快速检测干果中的糖精钠

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英文篇名：Rapid detection of sodium saccharin in dried fruits based on surface enhanced raman spectroscopy 作者：罗丹 ; 周光明 ; 张璐涛 ; 陈蓉 英文作者：LUO Dan;ZHOU Guang-ming;ZHANG Lu-Tao;CHEN Rong;Key Laboratory of Luminescence and Real-time Analysis of the Ministry of Education,School of Chemistry and Chemical Engineering,Southwest University; 关键词：表面增强拉曼光谱 ; 纳米银 ; 糖精钠 ; 干果 ; 快速检测 英文关键词：Surface-enhanced Raman spectroscopy;;Nano-silver;;Sodium saccharin;;Dried fruit;;Rapid detection 中文刊名：FXSY 英文刊名：Chinese Journal of Analysis Laboratory 机构：发光与实时分析教育部重点实验室西南大学化学化工学院; 出版日期：2019-04-17 09:15 出版单位：分析试验室 年：2019 期：v.38 基金：国家自然科学基金项目(21475014)资助 语种：中文; 页：FXSY201906006 页数：5 CN：06 ISSN：11-2017/TF 分类号：35-39

摘要

以纳米银为活性基底,运用表面增强拉曼光谱技术(SERS)建立了一种干果中糖精钠的检测方法。归属糖精钠的拉曼、SERS特征峰,优化混合比例和混合时间,评价糖精钠和纳米银混合物的稳定性、均匀性、方法选择性等。结果显示:糖精钠与纳米银的混合体积比为3:1,混合时间为2 h,707 cm~(-1)特征峰强度在一个月内无明显波动,混合物均匀性、稳定性、方法选择性等优良。在0. 5～100 mg/L浓度范围内,707 cm~(-1)处特征峰强度与浓度呈现良好的线性(相关系数0. 9991),检出限为0. 48 mg/L。在干果样品中加标回收,回收率在99. 9%～114. 7%之间,相对标准偏差(RSD)不超过9. 0%。该方法为SERS技术应用于食品添加剂、着色剂的快速检测提供了新途径。
        Using nano-silver as an active substrate,a method for the determination of sodium saccharin in dried fruits was established by using surface-enhanced Raman spectroscopy( SERS). The Raman and SERS characteristic peaks of sodium saccharin were identified,and the experimental conditions( mixing ratio and incubation time) of the mixture of sodium saccharin and nano silver were optimized.The results showed that the mixture volume ratio of sodium saccharin and nano silver was 3: 1,the incubation time was 2 h and the intensity of 707 cm~(-1) did not fluctuate significantly within one month,and the homogeneity,stability and anti-interference of the method were excellent. It showed good linear relationship between concentration and Raman intensity in the range of 0. 50 to 100 mg/L( R~2=0. 9991) and the limit of detection was 0. 48 mg/L. The recoveries of dried fruit samples with different concentrations ranged from 99. 9% to 114. 7%,and the relative standard deviations( RSDs) were no more than 9. 0%. The developed method provided a new way for rapid detection of food additives and colorants with SERS.

引文

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