Determination of Sodium Hexametaphosphate in Beverages Based on the Fluorescence Quenching of Acridine Orange

Abstract

Sodium hexametaphosphate was shown to form a complex with acridine orange by electrostatic interactions that induce fluorescence quenching. Analysis of fluorescence intensity showed that the process was dominated by static quenching, which was confirmed by absorption spectra and lifetime of the excited state. The decreased fluorescence intensity was directly proportional to the concentration of sodium hexametaphosphate between 8.0 × 10⁻⁷ and 1.1 × 10⁻⁵ mol L⁻¹ with a limit of detection of 5.3 × 10⁻⁷ mol L⁻¹. Beverages were analyzed for sodium hexametaphosphate with recoveries between 91.7% and 108.3%.

Keywords:

• Acridine orange
• Fluorescence quenching
• Quantitative detection
• Sodium hexametaphosphate

Notes

^a Mean of three determinations.

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