{"title":"构建用于超灵敏检测猪肉样品中磺胺嘧啶的掺氮碳量子点荧光分子印迹传感器","authors":"Wenming Yang, Chenghao Liu, Baolin Zhang, Changchun Wu, Yang Cao, Weihong Huang, Wanzhen Xu","doi":"10.1007/s12161-024-02685-8","DOIUrl":null,"url":null,"abstract":"<div><p>In the realm of food safety, the accumulation and potential health risks posed by persistent residues of broad-spectrum antimicrobials, which degrade slowly in the environment, have prompted the urgent development of efficient and sensitive detection methods. Addressing this challenge, nitrogen-doped carbon quantum dots (N-CQDs) were synthesized through a high-temperature hydrothermal method using citric acid and urea as sources. Utilizing these N-CQDs, a sensor incorporating molecularly imprinted polymers was developed through a sol–gel process with sulfadiazine (SDZ) as the template molecule. This involved using 3-aminopropyltriethoxysilane and tetraethyl orthosilicate as the monomer and cross-linker, respectively. The resulting sensor exhibited a linear detection range of 0 to 30 µmol/L and a notably low detection limit of 0.04 µmol/L. Further testing on actual pork samples revealed recovery rates between 95.10 and 108.30% and a relative standard deviation below 2.0%, emphasizing its high sensitivity and selectivity. This advancement not only enhances SDZ detection capabilities, but also paves the way for broader applications in food safety monitoring, setting a solid foundation for future developments in sensor technology.</p><h3>Graphical Abstract</h3>\n<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"17 12","pages":"1689 - 1701"},"PeriodicalIF":2.6000,"publicationDate":"2024-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Construction of a Nitrogen-Doped Carbon Quantum Dot Fluorescent Molecularly Imprinted Sensor for Ultra-Sensitive Detection of Sulfadiazine in Pork Samples\",\"authors\":\"Wenming Yang, Chenghao Liu, Baolin Zhang, Changchun Wu, Yang Cao, Weihong Huang, Wanzhen Xu\",\"doi\":\"10.1007/s12161-024-02685-8\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>In the realm of food safety, the accumulation and potential health risks posed by persistent residues of broad-spectrum antimicrobials, which degrade slowly in the environment, have prompted the urgent development of efficient and sensitive detection methods. Addressing this challenge, nitrogen-doped carbon quantum dots (N-CQDs) were synthesized through a high-temperature hydrothermal method using citric acid and urea as sources. Utilizing these N-CQDs, a sensor incorporating molecularly imprinted polymers was developed through a sol–gel process with sulfadiazine (SDZ) as the template molecule. This involved using 3-aminopropyltriethoxysilane and tetraethyl orthosilicate as the monomer and cross-linker, respectively. The resulting sensor exhibited a linear detection range of 0 to 30 µmol/L and a notably low detection limit of 0.04 µmol/L. Further testing on actual pork samples revealed recovery rates between 95.10 and 108.30% and a relative standard deviation below 2.0%, emphasizing its high sensitivity and selectivity. This advancement not only enhances SDZ detection capabilities, but also paves the way for broader applications in food safety monitoring, setting a solid foundation for future developments in sensor technology.</p><h3>Graphical Abstract</h3>\\n<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>\",\"PeriodicalId\":561,\"journal\":{\"name\":\"Food Analytical Methods\",\"volume\":\"17 12\",\"pages\":\"1689 - 1701\"},\"PeriodicalIF\":2.6000,\"publicationDate\":\"2024-09-23\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Analytical Methods\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s12161-024-02685-8\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Analytical Methods","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s12161-024-02685-8","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Construction of a Nitrogen-Doped Carbon Quantum Dot Fluorescent Molecularly Imprinted Sensor for Ultra-Sensitive Detection of Sulfadiazine in Pork Samples
In the realm of food safety, the accumulation and potential health risks posed by persistent residues of broad-spectrum antimicrobials, which degrade slowly in the environment, have prompted the urgent development of efficient and sensitive detection methods. Addressing this challenge, nitrogen-doped carbon quantum dots (N-CQDs) were synthesized through a high-temperature hydrothermal method using citric acid and urea as sources. Utilizing these N-CQDs, a sensor incorporating molecularly imprinted polymers was developed through a sol–gel process with sulfadiazine (SDZ) as the template molecule. This involved using 3-aminopropyltriethoxysilane and tetraethyl orthosilicate as the monomer and cross-linker, respectively. The resulting sensor exhibited a linear detection range of 0 to 30 µmol/L and a notably low detection limit of 0.04 µmol/L. Further testing on actual pork samples revealed recovery rates between 95.10 and 108.30% and a relative standard deviation below 2.0%, emphasizing its high sensitivity and selectivity. This advancement not only enhances SDZ detection capabilities, but also paves the way for broader applications in food safety monitoring, setting a solid foundation for future developments in sensor technology.
期刊介绍：
Food Analytical Methods publishes original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology and methodology for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity and food traceability. The journal covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality.
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