在pH 11.2的B-R缓冲溶液中,吖啶橙与酵母核糖核酸形成缔合物,使酵母核糖核酸的共振散射增强。体系的最大散射波长为333 nm,酵母核糖核酸的质量浓度在0.05~15.0 mg·L-1范围内与共振散射增强强度(ΔI)呈线性关系,检出限(3s/k)为0.017 mg·L-1。据此,提出了一种简单而快速测定酵母核糖核酸的方法。应用此方法测定2个空白合成样品中酵母核糖核酸的含量,测得平均回收率为99.0%,平均相对标准偏差(n=5)为1.3%。

In a B-R buffer solution of pH 11.2, an association complex between acridine orange and yeast ribonucleic acid was formed, leading to enhancement of intensity of resonance scattering of the reaction system. The magnitude of increase in resonance rayleigh scattering intensity (ΔI) was found to keep linear relationship with the mass concentration of yeast ribonucleic acid in the range of 0.05-15.0 mg·L-1 when measured at 333 nm (the wavelength of maximum scattering of the reaction system). Detection limit (3s/k) of the method was found to be 0.017 mg·L-1. Based on these facts, a simple and rapid method for determination of yeast ribonucleic acid was proposed. Recovery was tested by addition of standard solution to 2 blank simulated samples, value of average recovery found was 99.0 % with average RSD (n=5) of 1.3%.