Cobalt oxyhydroxide nanoflakes enable ratiometric fluorescent assay of gallic acid

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-09-17 DOI:10.1016/j.fochx.2024.101843

Chunlei Yang, Guiju Xu, Chenghao Hou, Hongwei Zhang

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引用次数: 0

Abstract

Gallic acid (GA) is widely used in beverages, food, and other fields as antioxidant. However, GA is slightly toxic and the accumulation of GA is harmful to human body. Therefore, it's vital to develop simple and sensitive detection methods for GA. In this work, a novel ratiometric fluorescent nanoprobe (named CoOOH/OPD/SiNPs) for the GA detection in different foods was designed and prepared. The fluorescence of silicon nanoparticles (SiNPs) at 443 nm would be quenched by cobalt oxyhydroxide (CoOOH) nanoflakes. o-phenylenediamine (OPD) would be oxidized to 2,3-diaminophenazine (DAP) by CoOOH nanoflakes that have peroxidase-like activity, which produces a new fluorescent peak at 556 nm. Meanwhile, SiNPs' fluorescence would be quenched through DAP due to inner filter effect (IFE). With the addition of GA, the reductive decomposition of CoOOH decreased DAP level, causing IFE being restrained. The concentration of GA indicates an excellent linear relationship with fluorescence ratio (F₄₄₃/F₅₅₆) in range of 0.4–12 μM (R² = 0.9937) with 0.16 μM detection limit. This nanoprobe is applied to GA detection in water, tea leaves, fruits and nut fruits, which would be expected to act as a portable device for complex substances analysis.

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氢氧化钴纳米片实现了没食子酸的比率荧光检测

没食子酸（GA）作为抗氧化剂被广泛应用于饮料、食品和其他领域。然而，没食子酸（GA）有轻微毒性，累积对人体有害。因此，开发简单灵敏的没食子酸检测方法至关重要。本研究设计并制备了一种用于检测不同食品中 GA 的新型比率荧光纳米探针（命名为 CoOOH/OPD/SiNPs）。硅纳米粒子（SiNPs）在 443 纳米波长处的荧光会被氢氧化钴（CoOOH）纳米片淬灭。邻苯二胺（OPD）会被具有过氧化物酶活性的 CoOOH 纳米片氧化成 2,3-二氨基苯丙肼（DAP），从而在 556 纳米波长处产生一个新的荧光峰。同时，由于内滤光片效应（IFE），SiNPs 的荧光会被 DAP 熄灭。加入 GA 后，CoOOH 的还原分解降低了 DAP 的含量，从而抑制了 IFE。GA 浓度与荧光比（F443/F556）在 0.4-12 μM 范围内呈良好的线性关系（R2 = 0.9937），检测限为 0.16 μM。该纳米探针可用于检测水、茶叶、水果和坚果中的天门冬酰胺，有望成为复杂物质分析的便携式设备。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.