基于碳量子点荧光猝灭法测定芦丁
|
摘要
利用微波法以柠檬酸三钠、11-氨基十一烷酸、聚乙二醇400为碳源制备碳量子点,用荧光光谱进行表征。在pH=6. 37的三酸缓冲介质中,芦丁能猝灭碳量子点在445 nm处的荧光,其猝灭程度与芦丁浓度呈良好的线性关系,探究了温度、时间、缓冲溶液及p H对荧光强度的影响,建立了碳量子点荧光猝灭法测定芦丁的新方法。方法线性范围为3～40μmol/L,相关系数为0. 9948,检出限为2. 3μmol/L。方法用于苦荞麦、藜麦中芦丁含量的检测,加标回收率为94. 0%～107. 8%。
Carbon quantum dots( CQDs) was prepared via microwave method by using trisodium cicarte,11-amino-hendecane and polyethylene glycol 400 as carbon source. The carbon quantum dot was characterized by fluorescence spectrum. The effects of temperature,time,buffer solution and pH on fluorescence intensity were investigated. Result showed that rutin can quench the fluorescence of CQDs in triacid buffer medium with pH of 6. 37,and the fluorescence quenching intensity had a good linear relationship with the concentration of rutin. Moreover,this work established a new method for the determination of rutin by fluorescence quenching of CQDs. This method had a linear range of 3×10~(-6)～ 4×10~(-5)mol· L~(-1),the correlation coefficient r = 0. 9948,and detection limit was 2. 3 × 10~(-6)mol · L-1 to determine the contents of rutin in buckwheat and quinoa with the recovery from 94. 0% to 107. 8%.
Carbon quantum dots( CQDs) was prepared via microwave method by using trisodium cicarte,11-amino-hendecane and polyethylene glycol 400 as carbon source. The carbon quantum dot was characterized by fluorescence spectrum. The effects of temperature,time,buffer solution and pH on fluorescence intensity were investigated. Result showed that rutin can quench the fluorescence of CQDs in triacid buffer medium with pH of 6. 37,and the fluorescence quenching intensity had a good linear relationship with the concentration of rutin. Moreover,this work established a new method for the determination of rutin by fluorescence quenching of CQDs. This method had a linear range of 3×10~(-6)～ 4×10~(-5)mol· L~(-1),the correlation coefficient r = 0. 9948,and detection limit was 2. 3 × 10~(-6)mol · L-1 to determine the contents of rutin in buckwheat and quinoa with the recovery from 94. 0% to 107. 8%.
引文
[1]任炼,张鑫涛,赵丽萍,等.碳源选择对荧光碳量子点光致发光性能的影响[J].化学与粘合,2016,38(5):366-368.
[2]胡海洋,陈红艳.电化学法对苦荞茶中芦丁含量的测定[J].食品科学,2015,36(8):115-119.
[3]刘桂林,杨慧仙,魏竞智.表面活性剂增敏—牛血清白蛋白荧光猝灭法测定槐花中芦丁含量[J].现代生物医学进展,2011,11(2):354-356.
[5]陈海燕,毛云飞.催化动力学光度法测定芦丁[J].化学研究,2010,21(5):85-87.
[6]张亚,杜芳艳,严彪,等.芦丁在纳米金修饰玻碳电极上的电化学行为及其测定[J].化学研究,2012,23(1):68-71.
[7]王明艳,张东恩,马卫兴,等.新型花状纳米四氧化三钴修饰玻碳电极对芦丁的电催化氧化及其测定[J].分析化学,2010,38(10):1388-1392.
[8]伊爱芹,陈媛梅,郑彩霞.高效毛细管电泳法测定加杨叶芦丁含量的动态变化[J].北京林业大学学报,2010,32(6):9-12.
[9]王明锋,者为,范多青,等.超高效液相色谱-紫外检测法快速同时测定烟丝中的多酚[J].分析科学学报,2012,28(1):139-141.
[10]王珊珊,米渭清,朱红,等.一步微波法合成碳点及其荧光性质研究[J].光谱学与光谱分析,2012,32(10):2710-2713.
[11]徐逸飞,刘彩琴.微波辅助提取红小豆中芦丁的工艺研究[J].食品工业科技,2013,34(17):252-254
[12]胡海洋,陈红艳.电化学法对苦荞茶中芦丁含量的测定[J].食品科学,2015,36(8):115-119.
[2]胡海洋,陈红艳.电化学法对苦荞茶中芦丁含量的测定[J].食品科学,2015,36(8):115-119.
[3]刘桂林,杨慧仙,魏竞智.表面活性剂增敏—牛血清白蛋白荧光猝灭法测定槐花中芦丁含量[J].现代生物医学进展,2011,11(2):354-356.
[5]陈海燕,毛云飞.催化动力学光度法测定芦丁[J].化学研究,2010,21(5):85-87.
[6]张亚,杜芳艳,严彪,等.芦丁在纳米金修饰玻碳电极上的电化学行为及其测定[J].化学研究,2012,23(1):68-71.
[7]王明艳,张东恩,马卫兴,等.新型花状纳米四氧化三钴修饰玻碳电极对芦丁的电催化氧化及其测定[J].分析化学,2010,38(10):1388-1392.
[8]伊爱芹,陈媛梅,郑彩霞.高效毛细管电泳法测定加杨叶芦丁含量的动态变化[J].北京林业大学学报,2010,32(6):9-12.
[9]王明锋,者为,范多青,等.超高效液相色谱-紫外检测法快速同时测定烟丝中的多酚[J].分析科学学报,2012,28(1):139-141.
[10]王珊珊,米渭清,朱红,等.一步微波法合成碳点及其荧光性质研究[J].光谱学与光谱分析,2012,32(10):2710-2713.
[11]徐逸飞,刘彩琴.微波辅助提取红小豆中芦丁的工艺研究[J].食品工业科技,2013,34(17):252-254
[12]胡海洋,陈红艳.电化学法对苦荞茶中芦丁含量的测定[J].食品科学,2015,36(8):115-119.