| 第 50 卷第 2 期 |  | Vol. 50 No. 2 | | 2020 年 4 月 | Apr 2020 |
|
所屬欄目：分析與測試
雞尾酒中山梨酸鉀的熒光檢測方法研究 |
| 遲恩忠，趙雅婷，王 麗*，張 強，張 玲
（廣東石油化工學(xué)院 生物與食品工程學(xué)院，廣東 茂名 525000） |
| 摘 要：為建立山梨酸鉀的熒光檢測新方法，研究了pH值、離子種類(lèi)和濃度對山梨酸鉀熒光特性的影響，優(yōu)化了檢測體系，建立了標準曲線(xiàn)法檢測雞尾酒中山梨酸鉀的熒光檢測方法，并對該方法進(jìn)行了評價(jià)。結果表明，合適的檢測pH值為11.5，體系中含0.1 g·L-1氯化鈣，激發(fā)波長(cháng)為358 nm，發(fā)射波長(cháng)為458 nm。山梨酸鉀濃度在0.01～1.00 g·L-1濃度范圍內與熒光強度呈良好的線(xiàn)性關(guān)系，線(xiàn)性方程為y=1 863x+41.9，相關(guān)系數0.997 6，檢出限（CL）0.006 7 g·L-1，相對標準偏差（RSD）0.47%。用于雞尾酒中山梨酸鉀的測定，加標回收率96.40%～98.80%。 |
| 關(guān)鍵詞：雞尾酒；山梨酸鉀；熒光分光光度法；檢測 |
| 中圖分類(lèi)號：TQ225.24 文獻標識碼：A 文章編號：1009-9212（2020）02-0063-04 |
|
| Study on Fluorescence Detection Method of Potassium Sorbate in Cocktails |
| CHI En-zhong, ZHAO Ya-ting, WANG Li*, ZHANG Qiang, ZHANG Ling
(College of Biological and Food Engineering, Guangdong University of Petrochemical Technology, 525000 Maoming, China) |
| Abstract：In order to establish a fluorescent detection method for potassium sorbate, the fluorescence characteristic of potassium sorbate was studied in different pH and in the presence of different ions. The experimental conditions were optimized and the standard curve method was evaluated. The results showed that the optimal detection conditions were a pH value of 11.5, a CaCl2 concentration of 0.1 g·L-1, an excitation wavelength of 358 nm and an emission wavelength of 458 nm. Under the optimal conditions, the fluorescence intensity showed a linear relationship with the potassium sorbate concentration in the range between 0.01 and 1.00 g·L-1, and the linear equation was y=1 863x+41.9 with a correlation coefficient of 0.997 6. The limit of detection was 0.006 7 g·L-1 with a relative standard deviation of 0.47%. The recovery rates ranged from 96.40% to 98.80%, when the method was applied in the measure of potassium sorbate in cocktails. |
| Key words：cocktails; potassium sorbate; fluorescence spectrophotometry; determination |
|
基金項目： 茂名市科技計劃項目（2018049），廣東省科技創(chuàng )新戰略專(zhuān)項資金（KJ024），廣東石油化工學(xué)院自然科學(xué)研究項目（2018rc40），廣東普通高校食品科學(xué)創(chuàng )新團隊項目（2016KCXTD020）資助。
|
作者簡(jiǎn)介：遲恩忠（1970-），男，山東蓬萊人，助理實(shí)驗師，碩士，研究方向：食品加工與安全（E-mail：junfengchi@gdupt.edu.cn）。
|
聯(lián) 系 人：王 麗，副教授，博士，研究方向：食品質(zhì)量與安全（E-mail：wangli7742@gdupt.edu.cn）
|
收稿日期：2020-04-03
|
|