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番红花红O修饰铅笔芯电极测定水果酸度

Safranine O Modified Pencil Graphite Electrode and Its Application for Determination of Fruit Acidity

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【作者】 罗济文陈宪明韦庆敏庞起姚燕春

【Author】 LUO Ji-wen,CHEN Xian-ming,WEI Qing-min,PANG Qi,YAO Yan-chun (Department of Chemistry and Biology,Yulin Normal University,Yulin 537000,China)

【机构】 玉林师范学院化学与生物系

【摘要】 在含番红花红O的磷酸盐缓冲溶液(phosphate buffered salines,PBS)中,采用循环伏安法在预处理过的铅笔芯电极表面生成聚番红花红O薄膜,考察溶液的pH值、扫描电位范围对修饰过程的影响。在-1.0~0.0V(vs SCE)的扫描电位范围和酸性介质中形成的薄膜,在空白PBS中具有较高电活性和稳定性,并且在pH1.5~7.5之间,阳极伏安峰电位与pH值有良好的线性关系。利用这种关系测定橙子和西红柿活体及果汁的酸度取得满意结果。

【Abstract】 A safranine O(SO) polymer film was formed by cyclic voltammetry on the surface of a pretreated pencil electrode(PGE) in SO-containing phosphate buffered saline(PBS).The effects of buffer pH and potential scan range on the modification process were investigated.The polymer film formed in an acidic solution(pH 6.01) and a potential scan range between-1.0 V and 0.0 V(vs SCE) showed high electrochemical activity and good stability in blank PBS solutions,and a good linearity between the voltammetric peak potential and the buffer pH was obtained in the pH range of 1.5-7.5.This modified electrode could be used for determining the acidity of oranges,tomatoes and juice with satisfying results.

【关键词】 番红花红O铅笔芯水果酸度测定
【Key words】 safranine Opencil graphitefruitacidity determination
【基金】 国家自然科学基金地区项目(20863008);广西教育厅科研基金资助项目(200708LX164)
  • 【文献出处】 食品科学 ,Food Science , 编辑部邮箱 ,2011年16期
  • 【分类号】O657.1;TS255.7
  • 【被引频次】4
  • 【下载频次】236
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