Colorimetric and fluorescent probe assisted by smartphone app for monitoring fish freshness

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-01-23 DOI:10.1016/j.foodchem.2025.143013

Xiaofei Sun , Xin Jiang , Xinyi Zhao , Zengdong Wang , Jie Yuan , Yang Li , Xuepeng Li , Jianrong Li , Lijun Tang , Keli Zhong

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引用次数: 0

Abstract

In this study, a novel “OFF-ON” fluorescent probe MPZ ((E)-5-((10-ethyl-2-methoxy-10H-phenothiazin-3-yl)methylene)thiazolidine-2,4-dione) based on phenothiazine is synthesized, which can rapidly (7 s) detect biogenic amines (BAs) through deprotonation, utilizing both colorimetric and fluorescent dual channels. An app for visual portable detection of fish freshness, named “Visual Evaluation”, is independently developed. This app integrates several functions, including image capture, editable scanning of red, green, and blue (RGB) values, data analysis fitting, data storage, and verification. More importantly, the smart detection platform composed of the app and MPZ-loaded filter paper tags (MPZ/FPS) can quantitatively detect the total volatile basic nitrogen (TVB-N) value in salmon and has been validated for its accuracy and reliability using the national standard method of China. This smart detection platform is expected to provide new ideas for the field of portable visual inspection, and also offer merchants, and regulators a new instrument-free and intelligent reading tool for assessing the freshness of salmon.

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比色法和荧光探针辅助智能手机应用程序监测鱼的新鲜度

本研究合成了一种基于吩噻嗪的新型“OFF-ON”荧光探针MPZ (（E)-5-（（10-乙基-2-甲氧基- 10h -吩噻嗪-3-基）亚甲基）噻唑烷-2,4-二酮），利用比色和荧光双通道，通过去质子化快速检测生物胺（BAs）（7 s）。自主开发了一款视觉便携检测鱼类新鲜度的应用——“视觉评价”。这个应用程序集成了几个功能，包括图像捕获，红色，绿色和蓝色（RGB）值的可编辑扫描，数据分析拟合，数据存储和验证。更重要的是，应用程序与加载MPZ滤纸标签组成的智能检测平台（MPZ/FPS）可以定量检测鲑鱼中总挥发性碱性氮（TVB-N）值，并通过中国国家标准方法验证了其准确性和可靠性。该智能检测平台有望为便携式目测领域提供新思路，也为商家和监管机构提供了一种新的无仪器智能读取工具来评估鲑鱼的新鲜度。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.