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  • Title: Determination of safranine T in food samples by CTAB sensitised fluorescence quenching method of the derivatives of calix[4]arene.
    Author: Wang W, Zhu X, Yan C.
    Journal: Food Chem; 2013 Dec 01; 141(3):2207-12. PubMed ID: 23870949.
    Abstract:
    In this paper, the interaction of safranine T (ST) and calix[4]arene (4,10,16,22-tetramethoxylresorcinarene carboxylic acid derivatives (TRCA)) was investigated with fluorescence spectroscopy. The results was shown that the fluorescence intensity of TRCA could be quenched by ST, and the fluorescence quenching (ΔF=FTRCA-FST-TRCA) was sensitised in cetyltrimethyl ammonium bromide (CTAB). Under the optimal conditions, the linear range of calibration curve for the determination of ST was 0.10-4.00 μg/mL. The detection limit and RSD was 0.034 μg/mL, 2.30% (n=3). The quantum yield (Yu) of ST was approximately 2.0 times higher in the presence of CTAB than that in the absence of CTAB. The method has been applied for the determination of ST in food samples with satisfactory results.
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