Journal
FOOD CHEMISTRY
Volume 141, Issue 3, Pages 2207-2212Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.05.036
Keywords
Safranine T; Calix[4]arenes, 4,10,16,22-tetramethoxyl resorcinarene carboxylic acid derivatives; CTAB; Sensitised; Fluorescence quenching
Funding
- National Natural Science Foundation of China [20875082, 21155001]
- Jiangsu Key Laboratory of Environmental Material and Environmental Engineering
- Foundation of Excellence Science and Technology Invention Team in Yangzhou University
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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. (C) 2013 Elsevier Ltd. All rights reserved.
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