中文摘要：

建立了傅里叶一表面等离子体共振传感器（FT—sllrfaeeplasmonresonance，FT—SPR）检测食品色素柠檬黄的方法。利用柠檬黄与柠檬黄小鼠单克隆抗体特异性结合的原理，将碳酰二亚胺盐酸盐法制备出的柠檬黄一牛血清白蛋白偶联物成功结合到传感器芯片上，通过溶液竞争法检测柠檬黄。建立了标准曲线，获得检出限13μg/L；研究了pH值对检测的影响，得到pH7．4为适宜的体系酸度；回收实验、实际样品检测及干扰实验的结果表明，本方法对柠檬黄有高选择性。与紫外检测方法相比较，FT—SPR传感器检测柠檬黄方法表现出了选择性高和检出限低等优势。

英文摘要：

FT-surface plasmon resonance （FT-SPR） sensor was presented as a new method for the determination of tartrazine. The complete antigens were obtained by the method of succinic anhydride and mixed anhydride. Bovine serum albumin （BSA） was served as the carrier protein to couple with the haptens. Successfully couple the hapten into the sensor chip. By using the principle of specific binding of tartrazine （TE） and mouse anti-tartrazine monoclonal antibody （TZ）, we detected the tartrazine with solution of competition law. The standard curve was established and the detection limit was 13 μg/L and the suitable acidity for the system was pH 7.4. The experiment showed that the FT-SPR biosensor method had better specificity and the lower LD to the tartrazine than that of UV-Vis method.