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Flow-injection chemiluminescence analysis (FI-CL) is known to be a powerful analytical technique, which combines F1and CL. It has the adventages of relative simpleness, rapidity, a wide linear dynamic range, low detection limit, and inexpensive instrumentation. In recent years, it has been widely used in food analysis, pharmaceutical detection, environmental analysis, material analysis, immunological detection and bioscience, and so on. In recent years, with the attention on food safety, the detection of food additives is becoming a hot topic. In this paper, a novel and sensitive chemiluminescence (CL) reaction system is developed in food analysis.1. A new FI-CL method to determination of the pyrogallic acid has been developed based on the strongly enhancing effect of pyrogallic acid on the CL reaction between Iuminol and Cu(III) complexes in an alkaline medium. The linear range was1.0x108-8.0x10-5mol/L and the detection limit was1.3x109mol/L. The utility of this method was demonstrated by determining pyrogallic acid in tea and coffee. The possible reaction mechanism has been discussed.2. In acid medium, Ag(Ⅲ) complexes can oxidize Iuminol to produce CL signal. The existence of gutamate can greatly enhanced the CL signal. Based on this phenomenon, a new FI-CL method for the determination of gutamate has been established. Under the optimizedconditions, the relative standard deviation was2.13%, the detectionlimit was8.8×10-9mol/L. The proposed method was satisfactorilyapplied for the determination of glutamic acid in monosodiumglutamate and chicken essence.3. Tartaric acid in apple was determined employing a FI-CL basedon a reaction of tartaric acid and luminol-Ag(Ⅲ) complexes in analkaline solution. The linear range was1.0×10-7-1.0×10-4mol/L, thedetection limit and the relative standard deviation was1.5×10-8mol/Land1.99%.
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