十二烷基苯磺酸钠/碳球修饰电极检测食品中的罗丹明B

摘要

提出了一种测定罗丹明B的新方法.采用水热法制备粒径均匀的碳球(CSs),将CSs和十二烷基苯磺酸钠(SDBS)复合修饰玻碳电极(GCE)作为工作电极,采用方波溶出伏安法测定食品中的罗丹明B的含量,并优化了实验条件.结果表明,罗丹明B的氧化峰电流(i)与其浓度(c)在0.01~1.0μmol·L-1和1.0~20.0μmol·L-1内具有良好的线性关系,线性方程分别为i=0.80 c和i=0.24 c + 0.71(i:μA,c:μmol·L-1),线性相关系数分别为0.999和0.994,最低检出限为6.0nmol·L-1.用于辣椒粉中罗丹明B的测定,结果与高效液相色谱法(HPLC)检测结果一致,该方法经济、灵敏、高效,用于实际样品检测结果满意.%A new method for determination of Rhodamine B in food has been developed.The content of Rhodamine B was determined by square wave stripping voltammetry using surfactant sodium dodecyl benzene sulfonate (SDBS) and carbon spheres (CSs) modified glassy carbon electrode as working electrode.The carbon spheres were syntheiszed by a hydrothermal approach.Under the optimal conditions, the peak currents were well-proportioned to the concentration of Rhodamine B in the range of 0.01-1.0μmol·L-1and 1.0-20.0μmol·L-1, the linear equation were i=0.80 c and i=0.24 c +0.71(i:μA,c:μmol·L-1), the linear correlation coefficients were 0.999 and 0.994, and the lowest detection limit was 6.0nmol·L-1.The proposed method was applied to detect the chili power which was in a good agreement with the test values of high performance liquid chromatography (HPLC).The method is proved to be economic, sensitive and efficient for the test of practical samples with satisfied results.