FOOD SCIENCE ›› 2016, Vol. 37 ›› Issue (20): 183-186.doi: 10.7506/spkx1002-6630-201620031

• Safety Detection • Previous Articles     Next Articles

Fast Determination of Lead in Flour Foods by Resonance Rayleigh Scattering Method with Cetyltrimethyl Ammonium Bromide (CTMAB) as Sensitizer

PANG Xiangdong, JIANG Hong, LIAO Chongmei, SHI Wenbing, QIN Ai   

  1. Chongqing Key Laboratory of Inorganic Special Functional Materials, School of Chemistry and Chemical Engineering,
    Yangtze Normal University, Chongqing 408100, China
  • Received:2016-10-27 Revised:2016-10-27 Online:2016-10-25 Published:2016-12-01
  • Contact: JIANG Hong

Abstract:

In the presence of surfactant cetyl trimethyl ammonium bromide and an acidic Tris-hydrochloric acid buffer medium,
chrome azurol S can be bound with lead (Ⅱ) to form a new product, which leads to a distinctly enhanced resonance Rayleigh
scattering (RRS) and the appearance of a new RRS spectrum. The maximum RRS peak was located at 369 nm. The mass
concentration of lead (Ⅱ) in the range of 0.002 to 0.35 mg/L was directly proportional to the RRS intensity (ΔIRRS) of
system with the limit of quantitation (LOQ) being 0.024 mg/kg. Therefore, a rapid, accurate and sensitive new RRS method
for quantifying lead (Ⅱ) was successfully developed. The optimal reaction conditions and resonance Rayleigh scattering
spectral characteristics were investigated. The method can be used for rapid determination of lead in commercial pastas.

Key words: cetyl trimethyl ammonium bromide, chrome azurol S, lead, flour foods, resonance Rayleigh scattering

CLC Number: