高等学校化学学报

高等学校化学学报 ›› 2013, Vol. 34 ›› Issue (11): 2505.doi: 10.7503/cjcu20130379

• 分析化学 • 上一篇    下一篇

食品中苏丹红Ⅰ和辣椒红的表面增强拉曼散射(SERS)光谱与激发-发射矩阵荧光光谱鉴别

刘春宇1,2, 王绍岩1, 徐抒平1, 徐蔚青1   

  1. 1. 吉林大学超分子结构与材料国家重点实验室, 长春 130012;
    2. 长春理工大学理学院, 长春 130022
  • 收稿日期:2013-04-25 出版日期:2013-11-10 发布日期:2013-06-03
  • 作者简介:徐蔚青,男,博士,教授,博士生导师,主要从事纳米材料光谱学研究,E-mail:xuwq@jlu.edu.cn
  • 基金资助:

    国家自然科学基金(批准号:20903043,20973075,21073073和91027010)资助.

SERS and EEM Fluorescence Spectral Distinction of Sudan Ⅰ and Paprika Red in Food

LIU Chun-Yu1,2, WANG Shao-Yan1, XU Shu-Ping1, XU Wei-Qing1   

  1. 1. State Key Laboratory of Supramolecular Structure and Materials, Jilin University, Changchun 130012, China;
    2. College of Science, Changchun University of Science and Technology, Changchun 130022, China
  • Received:2013-04-25 Online:2013-11-10 Published:2013-06-03

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被引次数

16

摘要：

利用表面增强拉曼散射(SERS)光谱及激发-发射矩阵(EEM)荧光光谱对食品中非法添加剂苏丹红Ⅰ和合法食品添加剂辣椒红进行了定性分析和检测. SERS光谱结果表明, 苏丹红Ⅰ在低波数区域分子的扭转振动信号增强比较明显; 而辣椒红在1521和1158 cm-1处拉曼信号增强效果比较明显; EEM荧光光谱结果表明, 苏丹红Ⅰ的乙醇溶液在P1(λex=285 nm, λem=345 nm)和P2(λex= 335 nm, λem=548 nm)处有2个明显的荧光特征峰; 而辣椒红的乙醇溶液有3个特征荧光峰, 分别为P1(λex=545 nm, λem=580 nm), P2(λex=560 nm, λem=665 nm)和P3(λex=608 nm, λem=672 nm).

关键词: 苏丹红Ⅰ, 表面增强拉曼散射, 激发-发射矩阵, 辣椒红, 荧光光谱, 拉曼光谱, 食品分析

Abstract:

Surface enhanced Raman scattering(SERS) and excitation-emission matrix(EEM) fluorescence spectroscopy were employed to determine an illegal food additive(Sudan Ⅰ) and legitimate food additive(paprika red). SERS spectra show that the torsion vibration modes of Sudan I is obviously enhanced in lower frequency range while the peaks of paprika red at 1521 and 1158 cm-1 are great enhanced as well. EEM fluorescence spectra show that Sudan Ⅰ has two obvious characteristic fluorescence peaks at P1(λex=285 nm, λem=345 nm) and P2(λex=335 nm, λem=548 nm). Paprika red has three characteristic fluorescence peaks at P1(λex=545 nm, λem=580 nm), P2(λex=560 nm, λem=665 nm) and P3(λex=608 nm, λem=672 nm). The spectral information provided the references for accurate and rapid detection of Sudan Ⅰ in food.

Key words: Sudan Ⅰ, Surface enhanced Raman scattering(SERS), Excitation-emission matrix(EEM), Paprika red, Fluorescence spectrum, Raman spectrum, Food analysis

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