Method for detecting content of lemon yellow in beverage sample

A lemon yellow and beverage technology, applied in material excitation analysis, fluorescence/phosphorescence, etc., can solve problems such as human health damage, and achieve good precision and accuracy.
CN104374754AInactive Publication Date: 2015-02-25河北伊唐生物技术有限公司
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
河北伊唐生物技术有限公司
Publication Date
2015-02-25
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention discloses a method for detecting the content of lemon yellow in a beverage sample. By excitation of isatin p-phenylene diamine dischiff base with 386nm wavelength, a maximum fluorescence emission peak is shown at 483nm, after addition of nano graphene oxide suspension liquid into an isatin p-phenylene diamine dischiff base solution, the fluorescence intensity decreases linearly, after addition of the lemon yellow in the isatin p-phenylene diamine dischiff base solution, the isatin p-phenylene diamine dischiff base fluorescence intensity enhances, the fluorescence intensity change shows that the nano graphene oxide (rGO) and the lemon yellow (Tz) can be used as an isatin p-phenylene diamine dischiff base fluorescent molecule switch group, and a method for rapidly detecting the content of the lemon yellow by an isatin p-phenylene diamine dischiff base-graphene oxide fluorescent sensor is established. The experimental results show that when the lemon yellow concentration is in the range of 8.58ng / L to 327ng / L, the fluorescent intensity (F) has a good linear relationship with the lemon yellow solution concentration, the calculated linear regression equation is F = 0.4454CTz-2.9562, R = 0.991, and the detection limit is 0.34ng / L. The method has good precision and accuracy.
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Description

technical field

[0001] The invention relates to a method for rapidly detecting tartrazine content based on isatin bis-Schiff base-graphene oxide fluorescent sensor, in particular to a method for detecting tartrazine content in beverage samples. Background technique

[0002] Tartrazine (Tz) is a synthetic azo acid dye, also known as tartrazine. It is mainly used as a colorant for beverages, food, medicine and daily cosmetics. The synthetic pigments allowed in the food industry in China include amaranth Red, carmine, sunset yellow, tartrazine and indigo, they can be used in beverages, jelly, ice cream, canned food and pastry surface coloring, etc. Such synthetic pigments can improve the sensory properties of food, but the amount used must comply with the national "Hygienic Standards for the Use of Food Additives". Excessive consumption of foods with artificial synthetic pigments such as lemon yellow will cause certain harm to human health. In order to protect people's health...

Claims

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