酶催化光度法测定动物性食品中盐酸氯丙嗪残留

摘要

[Objective] To develop a high sensitive and simple spectrophotometric method for the determination of chloropromazine hydrochloride. [ Method] The method is based on the inhibition of hemoglobin for the oxidation of H2O2 with acid chrome blue K in the pH 9. 8 NH3--NH4Cl buffer. The percentage inhibition of system is calculated under the optimal experimental condition. [ Results] The calibration curve is linear in the range of 0.25 - 25.00 μg/ml, with the detection limit of 0.026 μg/ml. The relative standard deviation of this method is 4.5% at 2.5 μg/ml for 11 determination. [Conclusion] The method is sample, rapid, sensitive and can be used for the determination of chloropromazine hydrochloride residue in animal-derived food with satisfactory result.%[目的]建立了酶催化动力学光度法测定盐酸氯丙嗪的新方法.[方法]在pH9.8的NH3-NH4Cl缓冲溶液中,利用盐酸氯丙嗪对牛血红蛋白(Hemoglobin,Hb)模拟酶催化体系的抑制作用,研究了该抑制反应的最佳试验条件及动力学行为.[结果]测定的线性范围为0.25～25.00μg/ml,方法检出限为0.026μg/ml.对浓度为2.5 μg/ml的盐酸氯丙嗪进行11次平行测定,其相对标准偏差为4.5％.[结论]该方法简单、快速、灵敏,可用于动物性食品中盐酸氯丙嗪残留的检测.