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Abstract
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Article Information:
Resonance Rayleigh Scattering Method for the Determination of Green Food DNA Based on the Interaction of O-hydroxyphenylfluorone with DNA
Meng Yang, Qingping Shen, Liming Liu and Yingping Huang
Corresponding Author: Liming Liu
Submitted: April 12, 2014
Accepted: June 16, 2014
Published: July 10, 2014 |
Abstract:
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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 519 nm was in direct proportion to DNA concentration in the range of 0.02-1.8×10-5 g/L with a good linear relationship. The detection limit was 4.6×10-8 g/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.
Key words: Green food DNA, o-HPF, resonance rayleigh light scattering, , , ,
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Cite this Reference:
Meng Yang, Qingping Shen, Liming Liu and Yingping Huang, . Resonance Rayleigh Scattering Method for the Determination of Green Food DNA Based on the Interaction of O-hydroxyphenylfluorone with DNA. Advance Journal of Food Science and Technology, (7): 888-894.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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