基于氨基化碳量子点荧光猝灭法检测苏丹Ⅳ的研究
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摘要
通过一步水热法以葡萄糖为原料合成稳定性高的碳量子点,并用氨水使其表面氨基化。苏丹Ⅳ能使氨基化的碳量子点荧光明显猝灭,由此建立一种简便、高效检测苏丹Ⅳ的新方法。考察了缓冲体系pH、反应时间、反应温度等对苏丹Ⅳ测定的影响。结果表明,在pH=8.4的硼酸-硼砂缓冲溶液中,室温反应30min时,体系的F0/F与苏丹Ⅳ浓度呈良好的线性关系,其线性范围为2.0×10-6 mol·L~(-1)~9.0×10-5 mol·L~(-1),相关系数R~2=0.9913,检出限为6.4×10~(-7)mol·L~(-1)。方法用于食品中苏丹Ⅳ含量的检测,加标回收率为90.0%~102.5%。
With crystal giucose as raw material,the carbon quantum dots(CQDs)and amino-functional carbon quantum dots(N-CQDs)were synthesized through one-step hydrothermal method.Based on the significant quenching effect of Sudan IV on the fluorescence of N-CQDs,a method with high sensitivity and good selectivity for the determination of Sudan IV was established Different influencing factors were studied including pH buffer system,reaction time,reation temperature and so on.The results show that,in borate-borax buffer solution of 8.4,the reaction of room temperature 30 min,the ratio of fluorescence intensities(F_0/F)and Sudan Ⅳ concentration had good linear relationship,the linear range is 2.0×10-6 mol·L~(-1)~9.0×10-5 mol·L~(-1),the correlation coefficient R~2=0.9913,the detection limit is 6.4×10~(-7) mol·L~(-1).The method is simple and applicable to the determination of Sudan Ⅳ in food samples with satisfactory results,the recoveries were 90.0%to 102.5%.
With crystal giucose as raw material,the carbon quantum dots(CQDs)and amino-functional carbon quantum dots(N-CQDs)were synthesized through one-step hydrothermal method.Based on the significant quenching effect of Sudan IV on the fluorescence of N-CQDs,a method with high sensitivity and good selectivity for the determination of Sudan IV was established Different influencing factors were studied including pH buffer system,reaction time,reation temperature and so on.The results show that,in borate-borax buffer solution of 8.4,the reaction of room temperature 30 min,the ratio of fluorescence intensities(F_0/F)and Sudan Ⅳ concentration had good linear relationship,the linear range is 2.0×10-6 mol·L~(-1)~9.0×10-5 mol·L~(-1),the correlation coefficient R~2=0.9913,the detection limit is 6.4×10~(-7) mol·L~(-1).The method is simple and applicable to the determination of Sudan Ⅳ in food samples with satisfactory results,the recoveries were 90.0%to 102.5%.
引文
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[2]毛乃赜,罗亚平.量子点在法庭科学手印显现中的研究进展[J].化学研究与应用,2014,26(11):1689-1694.
[3]李腾飞,李籦玮,肖璐,等.荧光可调控的碳量子点的电化学制备及性质研究[J].化学学报,2014,72(2):227-232.
[4]唐志姣,李攻科,胡玉玲.荧光碳点在分析检测中的研究进展[J].分析测试学报,2015,34(8):970-978.
[5]邓小燕,李佳渝,谭克俊.基于碳量子点荧光分光光度法检测叶酸[J].分析化学,2014,42(4):542-546.
[6]田瑞雪,武玲玲,赵清,等.碳量子点的氨基化及其对发光性能的影响[J].化工新型材料,2014,42(1):90-92.
[7]朱群英,朱玉玲,索莉莉,等.在线固相萃取-高效液相色谱法快速检测辣椒粉中的苏丹红[J].食品工业科技,2015,36(24):67-70.
[8]王重洋,王宁,吴琼,等.基质固相分散-超快速液相色谱测定山楂片中的4种苏丹红染料[J].分析化学,2014,42(4):597-601.
[9]郝家勇,陈霞,李红敏,等.超高效液相色谱-串联四级杆质谱法测定辣椒制品中的4种苏丹红[J].现代食品科技,2014,30(11):235-239.
[10]Erdemir U S,Izgi B,Gucer S,et al.An alternative method for screening of Sudan dyes in red paprika paste by gas chromatography-mass spectrometry[J].Analytical Methods,2013,5(7):1790-1798.
[11]张云,李今中,郑敬峰,等.液相色谱-串联质谱法快速检测番茄制品中苏丹红[J].分析试验室,2012,31(12):78-81.
[12]苏小川,黄梅,甘宾宾,等.调味品辣椒粉和腌料中苏丹红Ⅰ染料的GC-MS分析[J].中国卫生检验杂志,2005,15(9):1073-1074.