藏红T共振瑞利散射光谱法测定保健食品中的透明质酸钠

建立藏红T共振瑞利散射光谱法测定保健食品中透明质酸钠的含量。在p H 5.00的Britton–Robinson缓冲介质中,藏红T与透明质酸钠反应形成化合物,使溶液共振瑞利散射急剧增强并产生相应的散射光谱,其最大散射峰位于335 nm,5.0×10~(–4) mol/L藏红T溶液用量为0.70 m L,反应时间为15 min。透明质酸钠的质量浓度在0.06~3.0mg/L范围内与共振瑞利散射增强程度成良好的线性关系,线性相关系数为0.999 2。方法检出限为19.8μg/L,测定结果的相对标准偏差为3.36%~4.52%(n=6),加标回收率为92.4%~103.0%。该方法灵敏度高、选择性好、操作简便,适用于保健食品中透明质酸钠的测定。

Determination of Sodium Hyaluronate in Health Food with Safranine T Resonance Rayleigh Scattering Method

A method was established for determining sodium hyaluronate in health food by safranine T resonance Rayleigh scattering method. In buffer medium of pH 5.00, a compound complex was formed between sodium hyaluronate and safranine T, great enhancement of the intensity of resonance Rayleigh scattering (RRS) and a new RRS spectrum were obtained with its maximum scattering peak at 335 nm. The dosage of 5.0×10-4 mol/L safranine T was 0.70 mL, and the reaction time was 15 min. The concentration of sodium hyaluronate was linear with the intensity of RRS in the range of 0.06-3.0 mg/L, the linear correlation coefficient was 0.9992. The detection limit of the method was 19.8μg/L. The relative standard deviation of the detection results was 3.36%-4.52%(n=6), and the recovery was 92.4%-103.0%. The method has advantages such as high sensitivity, high selectivity, simple operation, and it is suitable for the determination of total amounts of sodium hyaluronate in health food samples.