表面增强拉曼光谱法测定饮料中4-甲基咪唑和2-甲基咪唑
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摘要
以金纳米粒子为拉曼活性基底,采用便携式拉曼仪进行分析,建立了饮料中4-甲基咪唑(4-Me I)和2-甲基咪唑(2-Me I)的表面增强拉曼光谱分析法,并对检测条件进行优化。在最优条件下(Na_2SO_4溶液为团聚剂,金纳米粒子用量分别为250和200μL),4-Me I和2-Me I的线性范围分别是0.05~5.00 mg/L和1.0~20.0 mg/L,检出限分别为1.70μg/L和0.21 mg/L;将本法应用于含焦糖色素饮料中4-Me I和2-Me I的检测,4-Me I含量在0.093~0.110 mg/L之间,2-Me I无检出。回收率分别为80.2%~82.7%和78.1%~93.5%,相对标准偏差均小于7.1%。本方法简单、快速、准确,为含焦糖色素饮料中4-Me I和2-Me I的快速检测提供了新方法。
A method was developed for the determination of 4-methylimidazole( 4-Me I) and2-methylimidazole( 2-Me I) in drinks by surface-enhanced Raman spectroscopy with Au nanoparticle as substrate,and the detection conditions were optimized. Under the optimum conditions,by using sodium sulfate aqueous solution as agglomeration solution,and 250 or 200 μL of Au nanoparticle as substrate,the linear ranges of 4-Me I and 2-Me I were 0. 05- 5. 00 mg / L and 1. 0- 20. 0 mg / L with detection limits of1. 70 μg / L and 0. 210 mg / L,respectively. While applied in the determination of 4-Me I and 2-Me I in drink with lift caramel,the concentration of 4-Me I was determined to be 0. 093- 0. 110 mg / L and 2-Me I was not detected. The average recoveries of 4-Me I and 2-Me I were in the range of 80. 2%- 82. 7% and 78. 1%-93. 5% with relative standard deviations < 7. 1%. Above all,this method was turned out to be simple,rapid and sensitive,providing a new method for rapid analysis of 4-Me I and 2-Me I in drink with lift caramel.
A method was developed for the determination of 4-methylimidazole( 4-Me I) and2-methylimidazole( 2-Me I) in drinks by surface-enhanced Raman spectroscopy with Au nanoparticle as substrate,and the detection conditions were optimized. Under the optimum conditions,by using sodium sulfate aqueous solution as agglomeration solution,and 250 or 200 μL of Au nanoparticle as substrate,the linear ranges of 4-Me I and 2-Me I were 0. 05- 5. 00 mg / L and 1. 0- 20. 0 mg / L with detection limits of1. 70 μg / L and 0. 210 mg / L,respectively. While applied in the determination of 4-Me I and 2-Me I in drink with lift caramel,the concentration of 4-Me I was determined to be 0. 093- 0. 110 mg / L and 2-Me I was not detected. The average recoveries of 4-Me I and 2-Me I were in the range of 80. 2%- 82. 7% and 78. 1%-93. 5% with relative standard deviations < 7. 1%. Above all,this method was turned out to be simple,rapid and sensitive,providing a new method for rapid analysis of 4-Me I and 2-Me I in drink with lift caramel.
引文
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27 Vongsvivut J,Robertson E G,Mc Naughton D.J.Raman Spectrosc.,2010,41:1137-1148
2 Chan P C,Hills G D,Kissling G E,Nyska A.Arch.Toxicol.,2008,82(1):45-53
3 Chan P C,Sills R C,Kissling G E,Nyska A,Richter W.Arch.Toxicol.,2008,82(6):399-412
4 Grosse Y,Baan R,Secretan-Lauby B,Ghissassi F E.Lancet Oncol.,2011,12(4):328-329
5 GB 8817-2001,Food Additive Carmamel.National Standards of the People's Republic of China.食品添加剂焦糖色焦糖色素.中华人民共和国国家标准.GB 8817-2001
6 Petruci J S,Pereira E A,Cardoso A A.J.Agric.Food Chem.,2013,61(9):2263-2267
7 RONG Wei-Guang,SONG Ning-Hui,RUAN Hua,WU Jian,MA Yong-Jian,JI Wen-Liang,LIU Hua-Liang.Chinese J.Anal.Chem.,2015,43(5):742-747荣维广,宋宁慧,阮华,吴建,马永建,吉文亮,刘华良.分析化学,2015,43(5):742-747
8 Wang J Y,Schnute W C.J.Agric.Food Chem.,2012,60(4):917-921
9 Casal S,Fernandes J O,Oliveira M P,Ferreira M A.J.Chromatogr.A,2002,976:285-291
10 Wu P G,Zhang L Q,Wang L Y,Tan Y,Tang J,Ma B J,Pan X D,Jiang W.J.Sep.Sci.,2014,37(16):2172-2176
11 Cunha S C,Barrado A I,Faria M A,Fernandes J O.J.Food Compos.Anal.,2011,24:609-614
12 Lim H H,Shin H S.Chromatographia,2013,76:97-101
13 Klejdus B,MoravcováJ,LojkovL,Jan V,Vlastimil K.J.Sep.Sci.,2006,29(3):378-384
14 Yamaguchi H,Masuda T.J.Agric.Food Chem.,2011,59(18):9770-9775
15 Claudia S,Mariya M,Julia S,Fanette L,Rüdiger S,Dirk W L.J.Chromatogr.B,2013,927(15):223-226
16 Zhang K G,Hu Y L,Li G K.Talanta,2011,116:712-718
17 FAN Yu-Xia,LAI Ke-Qiang,HUANG Yi-Qun.Spectroscopy and Spectral Analysis,2014,34(7):1859-1864樊玉霞,赖克强,黄轶群.光谱学与光谱分析,2014,34(7):1859-1864
18 HUANG Mei-Ying,LI Gong-ke,HU Yu-Ling.Chinese J.Anal.Chem.,2015,43(8):1218-1223黄梅英,李攻科,胡玉玲.分析化学,2015,43(8):1218-1223
19 Ye Y J,Liu H L,Yang L B,Liu J H.Nanoscale,2012,4:6442-6448
20 Tang,X H,Dong R H,Yang L B,Liu J H.J.Raman Spectrosc.,2015,46(5):470-475
21 XIE Yun-Fei,WANG Xu,RUAN Wei-Dong,SONG Wei,ZHAO Bing.Spectroscopy and Spectral Analysis,2011,31(9):2319-2323谢云飞,王旭,阮伟东,宋薇,赵冰.光谱学与光谱分析,2011,31(9):2319-2323
22 Ansoon K,Steven J,Barcelo R.Anal.Chem.,2012,84:9303-9309
23 Frens G.Nature:Phys.Sci.,1973,241:20-22
24 ZHANG Xiao-Yan,LU Chun-Mei,HU Ting-Ting.Chinese Brw.,2013,32(5):148-150张晓燕,芦春梅,郭娜,胡婷婷.中国酿造,2013,32(5):148-150
25 Carter D A,Pemberton J E.J.Raman Spectrosc.,1997,28:939-946
26 LIU Wen-Han,MA Su-Zhen,TENG Yuan-Jie,LIU Jiang-Mei,HE Chang-Jing.Chinese J.Lumin.,2015,36(1):106-112刘文涵,马苏珍,滕渊洁,刘江美,何昌璟.发光学报,2015,36(1):106-112
27 Vongsvivut J,Robertson E G,Mc Naughton D.J.Raman Spectrosc.,2010,41:1137-1148