用于肉类新鲜度实时可视化的生物胺响应比例荧光微针传感器

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-04-01 DOI:10.1016/j.foodchem.2025.144144

Li-Jian Chen , Jiang-Yue Wang , Xu Zhao , Xiu-Ping Yan

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引用次数: 0

摘要

研制了一种用于生肉新鲜度快速检测的比例荧光水凝胶微针（MN）贴片。该传感器集成了异硫氰酸荧光素（FITC）作为生物胺（BAs）指示剂，罗丹明B （RhB）作为内参，在丝素甲基丙烯酰（SilMA）水凝胶基质中。利用FITC对BAs的特异性反应，斑块呈现出与组胺浓度成正比的可见颜色变化。优化FITC/RhB浓度可以在8 min内对肉类样品进行敏感的BAs检测。FITC/RhB@SilMA MN贴片对储存在0 °C和4 °C的鸡胸肉、猪肉和鲑鱼的新鲜度评估具有很高的准确性和可重复性。使用G + R/（R + G + B）值建立新鲜度分类：<；0.60（新鲜），0.60 - 0.65（劣质），>0.65（变质）。这些值与生物胺指数（BAI）有较强的相关性，证实了方法的可靠性。这项工作提出了一种新的现场实时肉类质量监测策略，为食品安全控制提供了实际应用。

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Biogenic amine-responsive ratiometric fluorescent microneedle sensor for real-time visualization of meat freshness

A ratiometric fluorescent hydrogel microneedle (MN) patch was developed for rapid raw meat freshness detection. The sensor integrated fluorescein isothiocyanate (FITC) as a biogenic amine (BAs) indicator and rhodamine B (RhB) as an internal reference within a silk fibroin methacryloyl (SilMA) hydrogel matrix. Leveraging FITC's specific response to BAs, the patch exhibited visible color changes proportional to histamine concentrations. Optimizing FITC/RhB concentrations enabled sensitive BAs detection in meat samples within 8 min. The FITC/RhB@SilMA MN patch demonstrated high accuracy and repeatability in freshness assessment for chicken breast, pork, and salmon stored at 0 °C and 4 °C. Freshness classification was established using G + R/(R + G + B) values: <0.60 (fresh), 0.60–0.65 (low quality), >0.65 (spoiled). These values showed strong correlation with the Biogenic Amine Index (BAI), confirming method reliability. This work presents a novel on-site strategy for real-time meat quality monitoring, offering practical applications in food safety control.

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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.