荧光光谱法测定食品中二丁基羟基甲苯

Determination of butylated hydroxytoluene in food by fluorescence spectroscopy

中文关键词:  荧光光谱法  二丁基羟基甲苯  高锰酸钾  氧化

英文关键词:fluorescent spectrometry  butylated hydroxytoluene  potassium permanganate  oxidation

中文摘要:

      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。

英文摘要:

      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 at λex/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.