| 荧光分光光度法测定调味品中的桔霉素含量的研究 |
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| 引用本文： | 卢健,黄晓东,谢飞飞. 荧光分光光度法测定调味品中的桔霉素含量的研究[J]. 安徽工程科技学院学报：自然科学版, 2014, 0(4): 20-22 |
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| 作者姓名： | 卢健 黄晓东 谢飞飞 |
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| 作者单位： | 1. 安徽工程大学 生物与化学工程学院,安徽 芜湖,241000
2. 安徽省生物制品与食品检测检验及其标准化技术公共服务平台,安徽 芜湖,241000 |
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| 摘 要： | 研究了溶剂、波长、pH对调味品中桔霉素吸收光谱的影响,并报道了采用荧光分光光度法对调味品中桔霉素含量进行测定的新方法.采用60%乙醇为溶剂对样品进行抽提,旋转蒸发浓缩,在激发波长300nm、发射波长501nm下测定调味品中桔霉素含量.根据标准曲线方程Y=20.308 X+7.6026,线性相关系数R2=0.992 2,检出限为0.03ug/mL,精密度(RSD)为6.81%,加标回收率为81.26%~90.40%.该法快速简便、成本低、灵敏度高,适合用于调味品中桔霉素含量的测定.
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| 关 键 词： | 桔霉素 调味品 荧光分光光度法 |
Determination of citrinin in condiment by fluorescence spectrophotometry |
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| LU Jian,HUANG Xiao-dong,XIE Fei-fei. Determination of citrinin in condiment by fluorescence spectrophotometry[J]. Journal of Anhui University of Technology and Science, 2014, 0(4): 20-22 |
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| Authors: | LU Jian HUANG Xiao-dong XIE Fei-fei |
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| Affiliation: | LU Jian, HUANG Xiao-dong, XIE Fei-fei (1.Coll. of Bioch. Engn., Anhui Polytechnic University, Wuhu, 241000, China ; 2.Anhui Public Service for Biological Products and Food Inspection with Standardization Technology Platform, Wuhu, 241000, China) |
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| Abstract: | Comprehensive method for determining the content of citrinin in condiment was reported.The influence of the pH,solvent and wavelength on the stability of citrinin was investigated.The samples were extracted with 60% ethanol and enriched by rotary evaporator.The excitation and emission wave-lengths in the measurement were 300 nm,501 nm respectively.In this interval,the calibration curve isY=20.308X＋7.602 6,andR2 is 0.992 2,RSD was 6.81%,the limit of detection is 0.03 ug/mg and the av-erage recovery is 81.26%~90.4%.This method was simple and accurate,which can be used for detec-ting citrinin in condiment. |
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| Keywords: | AFPC citrinin condiment |
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