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观察到肉桂基荧光酮(略作CF)在pH≈8与Fc(Ⅲ)配位后荧光增强,CPB的加入使荧光更强,络合物与试剂荧光强度之比F_(FeR)/F_R随0～0.01μg/ml Fe(Ⅲ)线性变化,λ_(ex)=410nm,λ_(ex)=480nm;而CF在pH≈10与Co(Ⅲ)配位后荧光却减弱,乳化剂OP存在时使试剂荧光增强,若以荧光熄灭Co(Ⅲ)灵敏度便提高,试剂与络合物荧光强度之比F_R/F_(CoR)对0～0.016 μg/ml Co(Ⅲ)呈直线关系,λ_(ex)=300nm,L_(em)=352nm。控制化学条件和激发、发射波长,可不经分离测定葡萄酒(微波溶样)中铁和钴。
The fluorescence intensity of cinnamyl fluorone (CF) was enhanced after coordination of Fc≈8 with Fc (Ⅲ). The addition of CPB made the fluorescence stronger and the ratio of Fe (subscript F / Fe) / F_R The linear change of Fe (Ⅲ) was from 0 to 0.01 μg / ml, and λ ex was 410 nm and λ ex was 480 nm. However, the fluorescence of CF was weakened after the coordination of Co≈10 at pH≈10 and the presence of emulsifier OP The sensitivity of Co (Ⅲ) increased with the fluorescence quenching. The ratio of F_R / F_ (CoR) to the fluorescence intensity of the complex was linearly proportional to 0 ~ 0.016 μg / ml Co ) = 300 nm, L_ (em) = 352 nm. Control of chemical conditions and excitation, emission wavelength, can be determined without separation of iron (cobalt dissolved in the sample) of iron and cobalt.