基于共振能量转移的电化学发光传感器检测食品中盐酸氯四环素

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-04-06 DOI:10.1016/j.foodchem.2025.144222

Yujia Song , Li Tian , Ruidan Li , Yanjia Guo , Pengfei Han , Hanyue Jiang , Wenzhuo Wang , Jing Wang

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引用次数: 0

摘要

本研究构建了一种检测盐酸氯四环素（CTC）的高灵敏度电化学发光（ECL）传感器。将g- c3n4 -壳聚糖（g-C3N4@CS）和Pt NPs@MIL-101（Fe）的配合物修饰为电极。在g-C3N4- s2o82−体系中，g-C3N4作为ECL信号。合成的Pt NPs@MIL-101（Fe）作为该体系的新型助反应促进剂，进一步增强了ECL信号。随着CTC的加入，ECL信号减弱，这种猝灭现象主要是由于ECL- ret引起的，并对其机理进行了研究。在最佳条件下，ECL信号（ΔI）的变化与CTC浓度（lgCCTC）的对数（5 × 10−14 ~ 5 × 10−9 mol L−1）之间存在较强的线性关系。线性方程为ΔI = 16,817 + 1179.4 lgCCTC，相关系数为0.995。该方法检出限极低，为1.7 × 10−14 mol L−1 (S/N = 3)，适用于实际样品分析。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Electrochemiluminescence sensor based on resonance energy transfer for detection of chlortetracycline hydrochloride in food

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Electrochemiluminescence sensor based on resonance energy transfer for detection of chlortetracycline hydrochloride in food

In this work, a highly sensitive electrochemiluminescence (ECL) sensor for Chlortetracycline hydrochloride (CTC) detection was constructed. The complex of g-C₃N₄-chitosan (g-C₃N₄@CS) and Pt NPs@MIL-101(Fe) were modified to the electrode. In g-C₃N₄-S₂O₈²⁻ system, g-C₃N₄ served as an ECL signal. Synthesized Pt NPs@MIL-101(Fe) acted as a novel coreaction promoter of the system, further enhancing the ECL signal. With the addition of CTC, the ECL signal decreased, and this quenching phenomenon was mainly because of ECL-RET and the related mechanism was studied. Under the best conditions, a strong linear relationship was observed between the change in ECL signal (ΔI) and the logarithm of CTC concentration (lgC_CTC), spanning from 5 × 10⁻¹⁴ to 5 × 10⁻⁹ mol L⁻¹. The linear equation was ΔI = 16,817 + 1179.4 lgC_CTC with a correlation coefficient of 0.995. The method demonstrates an exceptionally low detection limit of 1.7 × 10⁻¹⁴ mol L⁻¹ (S/N = 3), making it suitable for real sample analysis.

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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.