Determination of Erythrosine in Fruit Juice and Candy by Resonance Rayleigh Scattering Method

doi:10.7506/spkx1002-6630-201406013

Abstract

Abstract:

In Britton-Robinson buffer medium at pH 4.2–4.6, nile blue sulphate reacted with erythrosin to form a 1:2 ionassociated
complex, which led to a distinctly enhanced resonance Rayleigh scattering and the appearance of a new resonance
Rayleigh scattering spectrum. The maximum scattering peak was located at 294 nm. The increment of scattering intensity
was directly proportional to the concentration of erythrosin in the range of 0.2 to 4.5 mg/L with the detection limit being
0.007 4 mg/L. Therefore, a sensitive, selective, rapid, accurate and new light scattering method for quantifying erythrosin
was developed. The proposed method was satisfactorily applied to determine erythrosin in fruit juice and candy. The
resonance Rayleigh scattering spectral characteristics and optimal reaction conditions were investigated. The combination
mode of nile blue sulphate with erythrosin was also discussed.

Key words: nile blue sulfate, erythrosme, resonance Rayleigh scattering, juice, candy

CLC Number:

O657.3

XUE Jia-xing, LI Chun-yan, LIU Shao-pu, HU Xiao-li*, CUI Zhi-ping, WANG Ya-qiong, TIAN Jing, ZHU Jing-hui, QIAO Man. Determination of Erythrosine in Fruit Juice and Candy by Resonance Rayleigh Scattering Method[J]. FOOD SCIENCE, 2014, 35(6): 65-68.

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