A New Zn(II) Metal-Organic Framework as an Efficient Fluorescent Probe for Chlortetracycline in Chicken Meat and Egg Samples

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-07-28 DOI:10.1111/1750-3841.70343

Kaimin Wang, Na Deng, Shiyi Li, Na He, Lifeng Li, Yanqing Ye, Yulu Ma

{"title":"A New Zn(II) Metal-Organic Framework as an Efficient Fluorescent Probe for Chlortetracycline in Chicken Meat and Egg Samples","authors":"Kaimin Wang, Na Deng, Shiyi Li, Na He, Lifeng Li, Yanqing Ye, Yulu Ma","doi":"10.1111/1750-3841.70343","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <p>The development of new materials for detecting chlortetracycline residues has garnered increasing attention in the realm of food safety. Under solvothermal conditions, a synergistic combination of diverse ligands successfully cooperated to synthesize a highly stable and luminescent zinc metal-organic framework (<b>YMU 1</b>), which crystallizes in the triclinic crystal system <i>P</i>ī with a 4-connected grid-like <b>sql</b> network and demonstrates exceptional stability in various environments, including organic solvents, water, and different pH levels. Functioning as an innovative fluorescence sensor, <b>YMU 1</b> exhibits selective, sensitive, rapid, and reversible detection abilities for the antibiotic chlorotetracycline (CHL) in aqueous solutions through fluorescence quenching, having an exceptional minimum detection limit of 0.081 µM. Furthermore, serving as an effective fluorescence detection material, <b>YMU 1</b> displays favorable recovery rates when detecting CHL in chicken meat and egg samples. The suggested rational fluorescence detection mechanism may integrate both fluorescence resonance energy transfer and photon energy transfer.</p>\n </section>\n </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 7","pages":""},"PeriodicalIF":3.4000,"publicationDate":"2025-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/1750-3841.70343","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

The development of new materials for detecting chlortetracycline residues has garnered increasing attention in the realm of food safety. Under solvothermal conditions, a synergistic combination of diverse ligands successfully cooperated to synthesize a highly stable and luminescent zinc metal-organic framework (YMU 1), which crystallizes in the triclinic crystal system Pī with a 4-connected grid-like sql network and demonstrates exceptional stability in various environments, including organic solvents, water, and different pH levels. Functioning as an innovative fluorescence sensor, YMU 1 exhibits selective, sensitive, rapid, and reversible detection abilities for the antibiotic chlorotetracycline (CHL) in aqueous solutions through fluorescence quenching, having an exceptional minimum detection limit of 0.081 µM. Furthermore, serving as an effective fluorescence detection material, YMU 1 displays favorable recovery rates when detecting CHL in chicken meat and egg samples. The suggested rational fluorescence detection mechanism may integrate both fluorescence resonance energy transfer and photon energy transfer.

查看原文本刊更多论文

新型锌（II）金属有机骨架作为鸡肉和鸡蛋中氯四环素的高效荧光探针

新型检测材料的开发在食品安全领域受到越来越多的关注。在溶剂热条件下，多种配体的协同组合成功地合成了一种高度稳定的发光锌金属有机骨架（YMU 1），该骨架在三斜晶系p_中结晶，具有4连接的网格状sql网络，并在各种环境中表现出优异的稳定性，包括有机溶剂，水和不同的pH水平。作为一种新型荧光传感器，YMU 1通过荧光猝灭对水溶液中抗生素氯四环素（CHL）具有选择性、敏感性、快速和可逆的检测能力，最低检测限为0.081µM。此外，YMU 1作为一种有效的荧光检测材料，在检测鸡肉和鸡蛋样品中的CHL时表现出良好的回收率。提出的合理的荧光检测机制可以将荧光共振能量传递和光子能量传递结合起来。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.