Ultrasensitive and selective nanomolar detection of quercetin in 12 complex food matrices via 3D hierarchical SiO₂@MoS₂/MXenes heterostructured sensor

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-04-21 DOI:10.1016/j.foodchem.2025.144462

DanDan Luo , Tianying Peng , Saiwen Liu , Jin Zhang , Chao Chen

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Abstract

Quercetin (Que) is a ubiquitous flavonoid and polyphenol antioxidant. Negatively charged MoS₂ was self-assembled onto the surface of positively charged SiO₂ nanospheres to form SiO₂@MoS₂ core-shell materials. Subsequently, the materials were embedded into the interlayer of MXenes to form an effectively conductive three-dimensional heterostructured composite. The MoS₂ shell formed on SiO₂ not only retained the intrinsic properties of SiO₂ but also improved its conductivity and specific surface area. In addition, the addition of SiO₂@MoS₂ to the interlayer of MXenes effectively alleviated the interference within the potential window and promoted the accurate electrical signal detection of Que. The detection range of the SiO₂@MoS₂/MXenes electrochemical sensor was 20 nM ∼ 30 μM, and the detection limit was 2 nM. The sensor can be effectively applied to the detection of Que. in 12 kinds of fruits, vegetables and agricultural products, and the results were comparable to those of UV spectrophotometry with satisfactory recovery.

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通过三维分层 SiO₂@MoS₂/MXenes 异质结构传感器超灵敏、选择性地检测 12 种复杂食品基质中的纳摩尔槲皮素含量

槲皮素是一种普遍存在的类黄酮和多酚抗氧化剂。带负电荷的MoS2自组装到带正电荷的SiO2纳米球表面，形成SiO2@MoS2核壳材料。随后，将材料嵌入到MXenes的夹层中，形成有效导电的三维异质结构复合材料。在SiO2上形成的MoS2壳层不仅保留了SiO2的固有性能，而且提高了其导电性和比表面积。此外，在MXenes的中间层中加入SiO2@MoS2有效地缓解了电位窗口内的干扰，促进了Que的准确电信号检测。SiO2@MoS2/MXenes电化学传感器的检测范围为20 nM ~ 30 μM，检出限为2 nM。该传感器可有效应用于Que的检测。在12种水果、蔬菜和农产品中测定，结果与紫外分光光度法相当，回收率满意。

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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.