荧光胺定量检测纳米SiO2表面氨基的含量

首先用3-氨丙基三乙氧基硅烷偶联剂(APTES)在一定条件下接枝于纳米二氧化硅表面,并采用傅里叶变换红外光谱仪(FI-IR)进行测试表征,建立了一种用荧光胺定量检测功能化纳米SiO2表面氨基的方法,并通过优化实验建立该检测方法的测试标准.最佳检测条件为:室温下,激发波长380 nm、发射波长480 nm,荧光胺的丙酮溶液与磷酸盐缓冲液体积比1:5,磷酸盐缓冲液pH值为10.0,反应时间为10 min等条件下,荧光信号最稳定.采用该最佳条件下制定的标准曲线对功能化纳米SiO2微球进行检测,结果符合预期,该方法检测灵敏度高、操作简单.     

改良柱前荧光胺衍生化-高效液相色谱法测定猪肉中11种磺胺类药物残留

建立改良的磺胺类药物与荧光胺反应的衍生化方法,并应用于猪肉中11种磺胺类药物的高效液相色谱-荧光法测定.选用0.1 mol/L KH2PO4溶液(pH 3.0)0.8 mL、0.3 mg/mL荧光胺溶液0.2 mL与磺胺类药物发生衍生化反应,4℃避光反应40 min,得到磺胺-荧光胺衍生产物.该衍生化方法稳定、可靠,衍...     

荧光胺定量检测磁性微球表面氨基

本文建立了基于磁性微球表面氨基的荧光胺定量检测方法,通过研究荧光胺与磁性微球表面氨基反应的光学性质,优化了影响检测反应的条件。碱性条件下微球表面改性氨基硅烷在反应60h后基本可从微球表面完全解离下来,荧光胺分子与解离后的游离氨基反应20min即可得到稳定的荧光信号。我们发现缓冲溶液的pH值在8.0时所得到的荧光测试信号较稳定。所建立的方法操作简便快捷,结果的准确性较高。     

Chemistry of some fluorescamine–amine derivatives with relevance to the biosynthesis of benzylpenicillin by fermentation

The reaction of fluorescamine with 6‐aminopenicillanic acid (6‐APA) at pH 4 was investigated for its potential use in the biosynthesis of benzylpenicillin. A number of amino acids and penicillin amine derivatives, that reacted with fluorescamine at pH 7–9, were unlikely to do so to a significant extent at pH 4 and hence were unlikely to interfere in results that led to the biosynthesis of benzylpenicillin. Biosynthesis was followed using Penicillium chrysogenum Wis F3‐64, growing in a corn steep liquor medium in a shake flask fed with phenylacetic acid daily. Analysis of benzylpenicillin formation was effected enzymically and fluorimetrically. A sample of the fermentation broth was treated with buffer at pH 7.8 and an active penicillin acylase solution for 1 h at 37 °C. The pH was then lowered to 4 by swamping with acetate buffer and the solution was treated with fluorescamine. The resulting fluorescence was compared with that of a standard 6‐aminopenicillianic acid solution treated in the same manner. In this case the biosynthesis of benzylpenicillin was found to increase over 6 days. The results were compared with those for a control broth where the penicillin acylase was not added. © 2002 Society of Chemical Industry     

Estimation of biogenic amines in foods

Biogenic amines in foods have been proposed as initiators of dietary-induced migraine. Studies of levels of 2-phenylethylamine, p-tyramine and the diamines histamine, putrescine and cadaverine in a number of Australian and other foods were made by ion exchange and high pressure liquid chromatographic methods. In the latter method the amines were chromatographed as their fluorescamine derivatives. The use of such derivatives also enabled confirmation of the identity of the amine by field desorption-mass spectrometry. Extraction procedures were devised to give satisfactory recoveries of amines in foods and to overcome problems associated with the binding of amines to other food constituents.