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Citation: LE Min, LI Yuanfang. The Interaction of Safranine T with Sodium Hexametaphosphate and Its Application in Food Analysis[J]. Chinese Journal of Applied Chemistry, ;2011, 28(9): 1087-1092. doi: 10.3724/SP.J.1095.2011.00627 shu

The Interaction of Safranine T with Sodium Hexametaphosphate and Its Application in Food Analysis

LE Min ,
LI Yuanfang ^,

1.
Education Ministry Key Laboratory on Luminescence and Real-time Analysis, College of Chemistry and Chemical Engineering, Southwest University, Chongqing 400715

Corresponding author: LI Yuanfang,
Received Date: 20 October 2010
Available Online: 26 December 2010
Fund Project: 国家自然科学基金资助项目(90813019) (90813019)

The visible spectra and fluorescent spectra of safranine T(ST) solutions with the presence of sodium hexametaphosphat(SHMP) were investigated. The results showed that ST tends to aggregate when SHMP was presented and a heteropolymer appeared by electrostatic attraction between ST and SHMP in the HAc-NaAc buffer solution, which results in a new peak appeared in 476 nm in visible absorption spectra and the intensity of the absorbance and the fluorescence decreased. Meanwhile, the fluorescent lifetime of the ST was not changed, which suggested that the fluorescence of ST is statically quenched by SHMP. Based on the change of absorbance, we have established a new method to detect the SHMP. Under optimized conditions, the linear range was 1.0×10^-6~1.1×10^-5 mol/L with the detection limit of 3.4×10^-7 mol/L. The application of the established method in the determination of tea drink samples gave a recovery rate of 95.0%~104.0%, with a relative standard deviation of less than 4.6%.
- safranine T,
- sodium hexametaphosphat,
- fluorescence spectra,
- absorbance spectra
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