流动注射化学发光法测定辣椒酱中的苏丹红I

Flow injection chemiluminescence determination of sudan I in hot chilli sauce.

作者信息

Liu Yanhong, Song Zhenghua, Dong Faxin, Zhang Lin

机构信息

Department of Chemistry, Northwest University, 710069 Xi'an, China.

出版信息

J Agric Food Chem. 2007 Feb 7;55(3):614-7. doi: 10.1021/jf063332h.

DOI:10.1021/jf063332h

PMID:17263450

Abstract

A chemiluminescence method based on the luminol-H2O2 system with flow injection technology was proposed for the determination of sudan I in hot chilli sauce. It was found that sudan I could enhance chemiluminescence intensity generated from the luminol-H2O2 system. The increment of chemiluminescence intensity was proportional to the concentration of sudan I, giving a calibration graph linear over the concentration from 10 pg mL-1 to 7 ng mL-1 (R 2 = 0.9980) with the detection limit of 3 pg mL-1 (3sigma) and the quantification limit of 7.5 pg mL-1. At a flow rate of 2.0 mL min-1, one analysis cycle, including sampling and washing, could be accomplished in 60 s with a relative standard deviation of <5.0%. The method has been applied successfully to the determination of sudan I in Pixian douban, Golden Mark guilin chilli sauce, and Golden Mark satay sauce, and the recovery was 90.6-110.0%.

摘要

提出了一种基于鲁米诺 - H₂O₂ 体系并结合流动注射技术的化学发光法，用于测定辣椒酱中的苏丹红 I。研究发现，苏丹红 I 能够增强鲁米诺 - H₂O₂ 体系产生的化学发光强度。化学发光强度的增量与苏丹红 I 的浓度成正比，在 10 pg mL⁻¹ 至 7 ng mL⁻¹ 的浓度范围内校准曲线呈线性（R² = 0.9980），检测限为 3 pg mL⁻¹（3σ），定量限为 7.5 pg mL⁻¹。在流速为 2.0 mL min⁻¹ 时，一个包括进样和清洗的分析周期可在 60 s 内完成，相对标准偏差 <5.0%。该方法已成功应用于郫县豆瓣、金标桂林辣椒酱和金标沙茶酱中苏丹红 I 的测定，回收率为 90.6 - 110.0%。