文摘
英文文摘
Chapter Ⅰ: Advanced in analytical chemiluminescence in flowing system
1. Introduction
2. Basic principle of analytical chemiluminescence
2.1. Reactant
2.2. Catalyst
2.3. Enhancer
2.4. Inhibitor
3. CL Reactions
3.1. Luminol
3.2. Lucigenin
3.3. Peroxyoxalates
3.4. Tris(2,2'-bipyridine) ruthenium(Ⅲ)
3.5. Lophine
4. Application
4.1. Pharmaceutical analysis
4.2. Clinical analysis
4.3. Food analysis
4.4. Environmental analysisv
4.5. Other analysis
5. Conclusion
References
Chapter Ⅱ: Review of determination of p-hydroxybenzoic acid and its esters in foodstuffs, cosmetics, and pharmaceuticals by various techniques
1. Introduction
2. Techniques used
2.1. Spectrofluorimetric method
2.2. Gas chromatographic method ( GC )
2.3. Amperometric method
2.4. Thin-layer chromatographic method ( TLC )
2.5. Capillary electrophoresis ( CE )
2.6. High performance liquid chromatographic method
3. Conclusion
Nomenclatures
References
Chapter Ⅲ: Flow injection-chemiluminescence determination of paraben preservative in food safety
1. Introduction
2. Experimental
2.1. Chemicals
2.2. Apparatus
2.3. CL detection procedures
2.4. Sample preparation
3. Results and discussion
3.1. Kinetic characteristics of CL system
3.2. Optimization
3.3. Analytical parameters
3.4. Interference studies
3.5. Sample analysis
3.6. Possible CL mechanism
4. Conclusion
References
Chapter Ⅳ: Chemiluminescent detection of p-hydroxybenzoic acid in apple juice
1. Introduction
2. Experimental
2.1. Reagents
2.2. Apparatus
2.3. Procedure
2.4. Sample preparation
3. Results and discussion
3.1. CL of cerium (Ⅳ)-rhodamine 6G-p-hydroxybenzoic acid system
3.2. Optimization of experimental condition
3.3. Analytical characteristics
3.4. Interference studies
3.5. Analysis of sample
4. Conclusion
References
Chapter Ⅴ: Effects of phenol and aniline derivatives on lueigenin chemiluminescence at different PHs
1. Introduction
2. Experimental
2.1. Apparatus
2.2. Reagents and solutions
2.3. Procedure
3. Results and discussion
3.1. Effect of pH
3.2. Effect of reducing organic compounds on CL spectra
3.3. Fluorescence spectra
3.4. Mechanism of CL inhibition and enhancement
4. Conclusion
References
table
supporting information
Conclusion
Appendix
Acknowledgement
