摘要
基于没食子酸丙酯与氯金酸还原反应生成的金纳米微粒在530 nm附近有最大吸收峰,建立一种用分光光度法测定食用油中没食子酸丙酯的新方法。探讨了氯金酸用量、加热温度和反应时间等因素对反应体系的影响,优化了试验条件,并对食用油中的共存物质进行了干扰试验。在最佳实验条件下,没食子酸丙酯的质量浓度在0.34~13.65μg/m L范围内与纳米金粒子体系吸光度同试剂空白吸光度差值△A呈良好的线性关系,其回归方程为△A=0.160 3ρ＋0.056 1,相关系数为0.994 6,检出限为0.093μg/m L。该法用于食用油中没食子酸丙酯的测定,结果的RSD为0.9%~3.1%,平均回收率为90.3%~97.0%。
A new method of determination of propyl gallate（ PG） in cooking oil by spectrophotometry was developed,based on the principle of propyl gallate（ PG） was reduced by chloroauric acid to produce gold nanoparticles,which had a strong absorption peak at 530 nm. The effects of chloroauric acid concentration,heating temperature and reaction time on the systems,and interference test of coexisting substances in cooking oil were investigated,the conditions were optimized. Under the optimum experimental conditions,the concentration of PG was proportional to the △A in the range of 0. 34 ~ 13. 65 μg / m L. The linear equation was △A530nm= 0. 160 3ρ ＋ 0. 056 1,with correlation coefficient was 0. 994 6,and the detection limit was 0. 093 μg / m L. The result of determine PG in cooking oil by the method was the RSD 0. 9~ 3. 1%,and the average recovery rate 90. 3 ~ 97. 0%.
出处
《粮油食品科技》
2016年第2期73-75,共3页
Science and Technology of Cereals,Oils and Foods
基金
桂西区域生态环境分析和污染控制广西高校重点实验室资助项目(桂教科研[2014]6号)
