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食品与发酵工业  2021, Vol. 47 Issue (16): 253-257    DOI: 10.13995/j.cnki.11-1802/ts.027330
  分析与检测 本期目录 | 过刊浏览 | 高级检索 |
KI-罗丹明6G荧光猝灭法测定火腿中的亚硝酸盐
庞海霞*, 强瑾, 姜敏, 熊海涛, 史娟
(陕西理工大学 化学与环境科学学院,陕西省催化基础与应用重点实验室,陕西 汉中,723001)
Determination of nitrite in ham sausage by KI-rhodamine 6G fluorescence quenching method
PANG Haixia*, QIANG Jin, JIANG Min, XIONG Haitao, SHI Juan
(Shaanxi Key Laboratory of Catalysis, School of Chemical and Environmental Sciences, Shaanxi University of Technology, Hanzhong 723001, China)
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摘要 酸性条件下,NO-2与过量的KI反应生成I-3阴离子,I-3可与罗丹明6G形成离子缔合物,使得罗丹明6G发生荧光猝灭,且体系的荧光猝灭值ΔF与NO-2的质量浓度呈良好的线性关系,该文据此原理建立了一种测定NO-2的新方法。通过控制变量法确定了该方法的最佳测定条件为:0.1 mol/L H2SO4溶液2.0 mL、0.1 mol/L KI溶液2.0 mL、1.0 g/L吐温-80溶液0.5 mL、5×10-5 mol/L罗丹明6G溶液2.0 mL,荧光激发波长477 nm、发射波长552 nm,在此条件下测定水溶液中NO-2的线性范围为30~240 μg/L,回归方程为ΔF=1.944 4ρ-25.178,相关系数r=0.997 5,检出限为20.3 μg/L,相对标准偏差为2.7%(ρ=160 μg/L,n=11),回收率为95.5%~105.3%。将该方法用于火腿肠中亚硝酸盐含量的测定,效果良好。
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庞海霞
强瑾
姜敏
熊海涛
史娟
关键词:  KI-罗丹明6G  荧光猝灭  亚硝酸盐  测定  火腿    
Abstract: Under acidic conditions, NO-2 reacts with excess KI to form I-3anion. And I-3 forms an ion association with rhodamine 6G which quenched the fluorescence quenching of the complex, and the fluorescence quenching values of the system were F and NO-2. The mass concentration had a good linear relationship, and a new method for determining NO-2 was established accordingly. The optimal measurement conditions of the method were determined by the controlled variable method. These conditions were 0.1 mol/L H2SO4 solution 2.0 mL, 0.1 mol/L KI solution 2.0 mL, 1.0 g/L Tween-80 solution 0.5 mL, 5.0×10-5 mol/L Rhodamine 6G solution 2.0 mL, fluorescence excitation wavelength 477 nm, emission wavelength 552 nm. Under these conditions, the linear range of NO-2 in aqueous solution was 30-240 μg/L and the regression equation was ΔF=1.944 4ρ-25.178. In addition, the coefficient r=0.997 5 and the detection limit was 20.3 μg/L. Moreover, the precision relative standard deviation (RSD) was 2.7%(ρ=160 μg/L, n=11) and the recovery was between 95.5% and 105.3%. This method can be used for the determination of nitrite content in ham sausage with satisfactory results.
Key words:  KI-rhodamine 6G    fluorescence quenching    nitrite    determination    ham sausage
收稿日期:  2021-03-15      修回日期:  2021-04-29                发布日期:  2021-09-10      期的出版日期:  2021-08-25
基金资助: 陕西省科技厅社会发展科技攻关项目(2018SF-307);陕西省科技厅自然科学研究项目(2019JM-545);陕西理工大学人才启动项目(SLGRC07)
作者简介:  硕士,讲师(本文通讯作者,E-mail:phx124@126.com)
引用本文:    
庞海霞,强瑾,姜敏,等. KI-罗丹明6G荧光猝灭法测定火腿中的亚硝酸盐[J]. 食品与发酵工业, 2021, 47(16): 253-257.
PANG Haixia,QIANG Jin,JIANG Min,et al. Determination of nitrite in ham sausage by KI-rhodamine 6G fluorescence quenching method[J]. Food and Fermentation Industries, 2021, 47(16): 253-257.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.027330  或          http://sf1970.cnif.cn/CN/Y2021/V47/I16/253
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