Determination of safranine T in food samples by CTAB sensitised fluorescence quenching method of the derivatives of calix[4]arene

作者：Wang, Wenjun; Zhu, Xiashi^*; Yan, Chaoguo

来源：Food Chemistry, 2013, 141(3): 2207-2212.

DOI：10.1016/j.foodchem.2013.05.036

• Safranine T
• Calix[4]arenes, 4,10,16,22-tetramethoxyl resorcinarene carboxylic acid derivatives
• CTAB
• Sensitised
• Fluorescence quenching

In this paper, the interaction of safranine T (ST) and calix[4]arene (4,10,16,22-tetramethoxylresorcinarene carboxylic acid derivatives (TRCA)) was investigated with fluorescence spectroscopy. The results was shown that the fluorescence intensity of TRCA could be quenched by ST, and the fluorescence quenching (Delta F= F-TRCA - FST-TRCA) was sensitised in cetyltrimethyl ammonium bromide (CTAB). Under the optimal conditions, the linear range of calibration curve for the determination of ST was 0.10-4.00 lig/mL. The detection limit and RSD was 0.034 mu g/mL, 2.30% (n = 3). The quantum yield (Y-u) of ST was approximately 2.0 times higher in the presence of CTAB than that in the absence of CTAB. The method has been applied for the determination of ST in food samples with satisfactory results.

• 出版日期2013-12-1
• 单位扬州大学