A fluorescence-quenching method for quantitative analysis of Ponceau 4R in beverage

详细信息    查看全文

• 作者：Jianpo Zhang^a ; Lihua Na^b ; Yunxia Jiang^a ; Dandan Han^a ; Dawei Lou^a ; Li Jin^a ; ^{canoe8013@126.com}
• 关键词：CdTe quantum dots ; Sensor ; Food additive ; Ponceau 4R
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：803-808
• 全文大小：958 K
• 卷排序：221

文摘

A new specific method to quantitative analysis of Ponceau 4R in beverage has been developed based on the fluorescence quenching of CdTe quantum dots. The low detection limit for Ponceau 4R was proved to be 0.025 μg/mL. The modified Stern-Volmer equation and thermodynamic calculation were used to analysis the fluorescence data. This method was successfully applied to the quantitative of Ponceau 4R in real sample.