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Resonance Rayleigh Scattering Method for the Determination of Green Food DNA Based on the Interaction of O-hydroxyphenylfluorone with DNA
並列摘要
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 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.