荧光光谱法测定食品中二丁基羟基甲苯
目的建立食品中二丁基羟基甲苯(BHT)荧光光谱测定法。方法在KMn O4溶液(p H=2.5)中,温度为75℃的水浴锅中加热50 min后,BHT的氧化产物在λex/λem=292/342 nm处发射强荧光,用荧光光度计测定。结果BHT在1.32~11.01 mg/L范围内,其氧化产物的荧光强度与BHT浓度呈良好的线性关系,相关系数r=0.992,方法检出限为0.01 mg/L,精密度为2.1%。结论该方法有较高灵敏度和较好精密度,可用于食品中BHT的检测。...
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| Published in | 食品安全质量检测学报 no. 8; pp. 3283 - 3286 |
|---|---|
| Main Author | |
| Format | Journal Article |
| Language | Chinese |
| Published |
忻州师范学院化学系,忻州,034000
2015
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| Subjects | |
| Online Access | Get full text |
| ISSN | 2095-0381 |
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| Abstract | 目的建立食品中二丁基羟基甲苯(BHT)荧光光谱测定法。方法在KMn O4溶液(p H=2.5)中,温度为75℃的水浴锅中加热50 min后,BHT的氧化产物在λex/λem=292/342 nm处发射强荧光,用荧光光度计测定。结果BHT在1.32~11.01 mg/L范围内,其氧化产物的荧光强度与BHT浓度呈良好的线性关系,相关系数r=0.992,方法检出限为0.01 mg/L,精密度为2.1%。结论该方法有较高灵敏度和较好精密度,可用于食品中BHT的检测。 |
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| AbstractList | 目的建立食品中二丁基羟基甲苯(BHT)荧光光谱测定法。方法在KMn O4溶液(p H=2.5)中,温度为75℃的水浴锅中加热50 min后,BHT的氧化产物在λex/λem=292/342 nm处发射强荧光,用荧光光度计测定。结果BHT在1.32~11.01 mg/L范围内,其氧化产物的荧光强度与BHT浓度呈良好的线性关系,相关系数r=0.992,方法检出限为0.01 mg/L,精密度为2.1%。结论该方法有较高灵敏度和较好精密度,可用于食品中BHT的检测。 目的：建立食品中二丁基羟基甲苯(BHT)荧光光谱测定法。方法在KMnO4溶液(pH=2.5)中,温度为75℃的水浴锅中加热50 min后, BHT的氧化产物在λex/λem=292/342 nm处发射强荧光,用荧光光度计测定。结果BHT在1.32~11.01 mg/L范围内,其氧化产物的荧光强度与BHT浓度呈良好的线性关系,相关系数r=0.992,方法检出限为0.01 mg/L,精密度为2.1%。结论该方法有较高灵敏度和较好精密度,可用于食品中BHT的检测。 |
| Abstract_FL | Objective To establish a method for the determination of butylated hydroxytoluene (BHT) in food by fluorescent spectrometry. Methods The condition of pretreatment was 1.0×10-4 mol/L concentration of the KMnO4 solution (pH=2.5), 75℃water bath for heating 50 min. After being heated, BHT was oxidated and it emitted strong fluorescence atλex/λem=292/342 nm. The results were determined by fluorimetry. Results There was a good linear relationship between fluorescence intensity and concentration of BHT in the range of 1.32~11.01 mg/L with the correlation coefficient of r=0.992. The limit of detection was 0.01 mg/L, and the relative standard deviation was 2.1%. Conclusion The established method is sensitive and accurate, and it is suitable for the determination of BHT in food. |
| Author | 张蔚 冯娜 李满秀 |
| AuthorAffiliation | 忻州师范学院化学系 |
| AuthorAffiliation_xml | – name: 忻州师范学院化学系,忻州,034000 |
| Author_FL | ZHANG Wei FENG Na LI Man-Xiu |
| Author_FL_xml | – sequence: 1 fullname: ZHANG Wei – sequence: 2 fullname: FENG Na – sequence: 3 fullname: LI Man-Xiu |
| Author_xml | – sequence: 1 fullname: 张蔚 冯娜 李满秀 |
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| DocumentTitle_FL | Determination of butylated hydroxytoluene in food by fluorescence spectroscopy |
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| Keywords | 氧化 荧光光谱法 potassium permanganate oxidation butylated hydroxytoluene 二丁基羟基甲苯 高锰酸钾 fluorescent spectrometry |
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| Notes | ZHANG Wei;FENG Na;LI Man-Xiu;Department of Chemistry, Xinzhou Teachers University 11-5956/TS |
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| PublicationTitle | 食品安全质量检测学报 |
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| Snippet | 目的建立食品中二丁基羟基甲苯(BHT)荧光光谱测定法。方法在KMn O4溶液(p H=2.5)中,温度为75℃的水浴锅中加热50 min后,BHT的氧化产物在λex/λem=292/342 nm处发射强荧光,用荧光光度计测定。结果BHT在1.32~11.01... 目的：建立食品中二丁基羟基甲苯(BHT)荧光光谱测定法。方法在KMnO4溶液(pH=2.5)中,温度为75℃的水浴锅中加热50 min后, BHT的氧化产物在λex/λem=292/342 nm处发射强荧光,用荧光光度计测定。结果BHT在1.32~11.01... |
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| SubjectTerms | 二丁基羟基甲苯 氧化 荧光光谱法 高锰酸钾 |
| Title | 荧光光谱法测定食品中二丁基羟基甲苯 |
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