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Method for rapidly detecting rhodamine B in foods

A detection method and food technology, applied in the direction of measuring devices, preparation of test samples, instruments, etc., can solve the problems of weak fluorescence emission intensity and difficult to meet the detection requirements, and achieve high sensitivity, fast discrimination method, and good stability.

Inactive Publication Date: 2017-10-17
CHUZHOU UNIV
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Problems solved by technology

However, in the process of practical detection and application, it is found that for trace amounts of rhodamine B in food, its fluorescence emission intensity is weak and difficult to meet the detection requirements
The present invention utilizes three-dimensional fluorescence spectrum technology to collect the spectral data of rhodamine B present in pepper or Zanthoxylum bungeanum, adopts parallel factor method to perform dimension reduction processing on it to remove redundant data with poor correlation, and uses excitation wavelength / emission wavelength method to analyze the spectral data of rhodamine B. Qualitative analysis and quantitative analysis of the content range of Rhodamine B, so as to use three-dimensional fluorescence spectroscopy combined with parallel factors for the rapid detection of Rhodamine B in food has not been reported

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  • Method for rapidly detecting rhodamine B in foods
  • Method for rapidly detecting rhodamine B in foods
  • Method for rapidly detecting rhodamine B in foods

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Embodiment Construction

[0017] The embodiments of the present invention are described in detail below, and the present embodiment is implemented under the premise of the technical solution of the present invention, and detailed implementation methods and specific operation processes are provided, but the protection scope of the present invention is not limited to the following embodiments .

[0018] The rapid detection of Rhodamine B in Chinese prickly ash or capsicum

[0019] Step 1: Collect 3D Fluorescence Spectrum

[0020] (1) Sample pretreatment: Weigh 10g of Chinese prickly ash or pepper with an electronic analytical balance, soak in 100ml of pure water or ethanol as a solvent for 40 minutes, and filter it into a volumetric flask with filter paper for testing.

[0021] (2) Fluorescence spectrum acquisition parameter setting: three-dimensional fluorescence spectrum scanning conditions are set as follows: excitation wavelength (Ex): 200-900 nm; slit width: 10 nm, interval 20 nm; emission waveleng...

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Abstract

The invention relates to the field of food detection and in particular to a method for rapidly detecting rhodamine B in foods. The method comprises the following steps: firstly, extracting rhodamine B in a food, and performing three-dimensional fluorescence spectrum acquisition in a cuvette; extracting representative characteristic fluorescence spectrum data by using a parallel factor method, and performing qualitative analysis and concentration range judgment according to fluorescence intensity under specific excitation wavelengths / emission wavelengths. The three-dimensional fluorescence spectrum method used in the method can be applied to qualitative analysis on rhodamine B in foods, the content range of rhodamine B is simply judged by using parallel factors and by screening characteristic excitation wavelengths / emission wavelengths, and a simple and rapid rhodamine B judgment method is provided for law-enforcing departments.

Description

technical field [0001] The invention relates to a rapid detection method for rhodamine B in food, specifically a method for collecting rhodamine B based on three-dimensional fluorescence spectrum, and combining the parallel factor method to analyze the fluorescence spectrum data to identify whether food contains rhodamine Ming B. Background technique [0002] Rhodamine B, also known as basic rhodamine or rose bengal B, is a synthetic fluorescent dye, easily soluble in water and ethanol, slightly soluble in chloroform and hydrochloric acid and other solutions. Ingestion of rhodamine B will cause certain damage to the liver, spleen, kidney, heart and blood, and in severe cases, it will cause teratogenic or carcinogenic effects. In 2008, Rhodamine B was included in the "List of Non-edible Substances and Food Additives That May Be Illegally Added in Food and Abuseable Food Additives". Because Rhodamine B has the characteristics of low cost of use, good coloring effect and stabl...

Claims

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Application Information

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IPC IPC(8): G01N21/64G01N1/30G01N1/34
CPCG01N1/30G01N1/34G01N21/64G01N2021/6419
Inventor 顾海洋张洲孙艳辉蔡华珍刘淑兰苗文娟李双芳
Owner CHUZHOU UNIV
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