Resonance Rayleigh Scattering method for the determination of green food DNA based on the interaction of O-hydroxyphenylfluorone with DNA

被引：0
|
作者：
Yang, Meng [1 ]
Shen, Qingping [1 ]
Liu, Liming [2 ]
Huang, Yingping [1 ]
机构：
[1] Engineering Research Center of Eco-environment in Three Gorges Reservoir Region, Ministry of Education, Yichang, China
[2] College of Biological and Pharmaceutical Technology, China Three Gorges University, Yichang, China
来源：
Advance Journal of Food Science and Technology | 2014年 / 6卷 / 07期
关键词：
Light scattering - Resonance - Spectroscopic analysis;
D O I：
10.19026/ajfst.6.128
中图分类号：
学科分类号：
摘要：
A new spectroscopic analysis method was built for the determination of green food DNA based on the interaction of o-Hydroxyphenylfluorone (o-HPF) with DNA using the resonance Rayleigh Light Scattering (RLS) technique. In the Tris-HCl buffer at pH 8.1, the RLS signal of o-HPF was enhanced remarkably in the presence of DNA and the enhanced RLS intensity at 519nm was in direct proportion to DNA concentration in the range of 0.02-1.8×10-5g/L with a good linear relationship. The detection limit was 4.6×10-8g/L. The method was simple, rapid and high accuracy which had been applied to the determination of green food DNA in sample with satisfactory results. © Maxwell Scientific Organization, 2014.
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页码：888 / 894
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