食品与发酵工业

聚缬氨酸修饰电极测定食品中柠檬黄

  • 马心英 ,
  • 陈美凤
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网络出版日期: 2013-11-25

Determination of tartarzine in food samples using poly(valine acid) modified electrode

  • MA Xin-ying ,
  • CHEN Mei-feng
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Online published: 2013-11-25

摘要

在pH=8.0的磷酸盐缓冲溶液中,利用电化学方法制备了聚缬氨酸修饰电极。研究了柠檬黄在此电极上的电化学行为,建立了测定柠檬黄的新方法。在pH 6.0的磷酸盐缓冲溶液中,柠檬黄在聚缬氨酸修饰电极上的还原峰电流与其浓度在6.0×10-8~2.9×10-5mol/L内呈良好线性关系,检出限为2.0×10-8mol/L。

本文引用格式

马心英 , 陈美凤 . 聚缬氨酸修饰电极测定食品中柠檬黄[J]. 食品与发酵工业, 2013 , 39(11) : 237 -240 . DOI: 10.13995/j.cnki.11-1802/ts.2013.11.010

Abstract

In pH 8. 0 solution,the poly( valine acid) modified electrode was prepared using electrochemical method. The electrochemical behavior of tartrazine was studied at the poly( valine acid) modified electrode. A new method for the determination of tartrazine was established. In pH 6. 0 phosphate buffer solution,the current of reduction peak of tartrazine showed a linear relation over the range of 6. 0 × 10- 8~ 2. 9 × 10- 5mol / L. The detection limit was 2. 0 × 10- 8mol / L. The modified electrode operate easily and the detection is rapid and sensitive. The method has been successfully applied for the determination of tartrazine in real food samples.
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