双位点荧光探针比色法检测FA及其在家禽产品鸡爪中的应用

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2025-06-18 DOI:10.1016/j.jfca.2025.107917

Xiaoming Wu, Leyuan Ding, Shaoxiang Yang, Hongyu Tian, Baoguo Sun

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引用次数: 0

摘要

创建实用的甲醛检测技术对食品安全至关重要。为了检测水溶液中的FA，研制了比色双位点荧光探针（probe1）。探针1的荧光强度与FA浓度在542 nm处呈较强的线性相关，检出限低至9.60 μM。探针1抗干扰能力强，在实际食品样品中FA回收率好。在254 nm紫外光照射下，随着FA的增加，探针1水溶液的颜色逐渐由无色变为亮黄色。此外，探针1可以比色检测浸泡在FA溶液中的鸡爪。其中，FA与鸡爪的G + B / R值和探针溶液的R值之间存在较强的线性关系。因此，探针1是一种实用的FA检测化学传感器。

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A dual-site fluorescent probe for colorimetric detection of FA and its application in poultry products chicken feet

The creation of practical techniques for formaldehyde (FA) detection is crucial for food safety. To detect FA in aqueous solution, a colorimetric dual-site fluorescent probe (probe1) was developed. The fluorescence intensity of probe1 showed a strong linear correlation with the concentration of FA at 542 nm, and the detection limit was as low as 9.60 μM. The probe 1 has strong anti-interference ability and good recovery rate of FA in actual food samples. Under 254 nm UV irradiation, the color of probe 1's aqueous solution gradually changed from colorless to bright yellow as FA increased. In addition, probe 1 can colorimetrically detect chicken feet soaked in FA solution. Of these, there is a strong linear relationship between FA and the G + B / R value of the chicken feet and the R value of the probe solution. As a result, probe 1 is a practical chemical sensor for FA detection.

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.