智能手机辅助的三模式感应食物中的硫化氢使用DMAMC-UCNPs@PEG

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2025-09-24 DOI:10.1016/j.foodcont.2025.111744

Ning Zhang , Xuelian Hu , Shuaijie Guo , Chang Lu , Siqi Zhang , Yiwei Tang , Tianyi Ma , Shuo Wang

{"title":"智能手机辅助的三模式感应食物中的硫化氢使用DMAMC-UCNPs@PEG","authors":"Ning Zhang , Xuelian Hu , Shuaijie Guo , Chang Lu , Siqi Zhang , Yiwei Tang , Tianyi Ma , Shuo Wang","doi":"10.1016/j.foodcont.2025.111744","DOIUrl":null,"url":null,"abstract":"<div><div>Given its dual role in food quality-as both a spoilage indicator and regulated hazardous good, developing an accurate hydrogen sulfide (H<sub>2</sub>S) analysis is critical for food safety and public health. In this work, a novel triple-mode sensor based on fluorescence resonance energy transfer (FRET) between UCNPs@PEG and DMAMC was developed for H<sub>2</sub>S sensitive determination. The synthesized compound DMAMC enable rapidly capture H<sub>2</sub>S with good selectivity via nucleophilic addition, yielding brighter fluorescence, weaker visible absorption, and a paler purple hue. Under optimal conditions, the detection limits for the up-conversion fluorescence, visible adsorption, and colorimetric modes were 0.11 μM, 0.42 μM, and 0.60 μM, respectively. This platform achieved 97.10–107.40 % recoveries in complex matrices (tap water, milk, iceberg lettuce, and pork, RSD <6 %). The triple-mode sensor delivers a 3-min assay, robust anti-interference, and built-in self-calibration. Our work offers considerable potential to strengthen food-safety protocols.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"181 ","pages":"Article 111744"},"PeriodicalIF":6.3000,"publicationDate":"2025-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Smartphone-assisted triple-mode sensing of hydrogen sulfide in food using DMAMC-UCNPs@PEG\",\"authors\":\"Ning Zhang , Xuelian Hu , Shuaijie Guo , Chang Lu , Siqi Zhang , Yiwei Tang , Tianyi Ma , Shuo Wang\",\"doi\":\"10.1016/j.foodcont.2025.111744\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Given its dual role in food quality-as both a spoilage indicator and regulated hazardous good, developing an accurate hydrogen sulfide (H<sub>2</sub>S) analysis is critical for food safety and public health. In this work, a novel triple-mode sensor based on fluorescence resonance energy transfer (FRET) between UCNPs@PEG and DMAMC was developed for H<sub>2</sub>S sensitive determination. The synthesized compound DMAMC enable rapidly capture H<sub>2</sub>S with good selectivity via nucleophilic addition, yielding brighter fluorescence, weaker visible absorption, and a paler purple hue. Under optimal conditions, the detection limits for the up-conversion fluorescence, visible adsorption, and colorimetric modes were 0.11 μM, 0.42 μM, and 0.60 μM, respectively. This platform achieved 97.10–107.40 % recoveries in complex matrices (tap water, milk, iceberg lettuce, and pork, RSD <6 %). The triple-mode sensor delivers a 3-min assay, robust anti-interference, and built-in self-calibration. Our work offers considerable potential to strengthen food-safety protocols.</div></div>\",\"PeriodicalId\":319,\"journal\":{\"name\":\"Food Control\",\"volume\":\"181 \",\"pages\":\"Article 111744\"},\"PeriodicalIF\":6.3000,\"publicationDate\":\"2025-09-24\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Control\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0956713525006139\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Control","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0956713525006139","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

摘要

鉴于硫化氢（H2S）在食品质量中的双重作用——既是腐败指标，又是受监管的有害物质，因此开发准确的硫化氢（H2S）分析对食品安全和公众健康至关重要。在这项工作中，基于UCNPs@PEG和DMAMC之间的荧光共振能量转移（FRET），开发了一种新型的三模传感器，用于H2S的敏感测定。合成的化合物DMAMC能够通过亲核加成快速捕获H2S，具有良好的选择性，荧光更亮，可见吸收更弱，紫色更淡。在最佳条件下，上转换荧光、可见吸附和比色的检出限分别为0.11 μM、0.42 μM和0.60 μM。该平台在复杂基质（自来水、牛奶、卷心莴苣和猪肉）中回收率为97.10 - 107.40%，RSD为6%。三模传感器提供了一个3分钟的分析，强大的抗干扰，并内置自校准。我们的工作为加强食品安全协议提供了相当大的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Smartphone-assisted triple-mode sensing of hydrogen sulfide in food using DMAMC-UCNPs@PEG

Given its dual role in food quality-as both a spoilage indicator and regulated hazardous good, developing an accurate hydrogen sulfide (H₂S) analysis is critical for food safety and public health. In this work, a novel triple-mode sensor based on fluorescence resonance energy transfer (FRET) between UCNPs@PEG and DMAMC was developed for H₂S sensitive determination. The synthesized compound DMAMC enable rapidly capture H₂S with good selectivity via nucleophilic addition, yielding brighter fluorescence, weaker visible absorption, and a paler purple hue. Under optimal conditions, the detection limits for the up-conversion fluorescence, visible adsorption, and colorimetric modes were 0.11 μM, 0.42 μM, and 0.60 μM, respectively. This platform achieved 97.10–107.40 % recoveries in complex matrices (tap water, milk, iceberg lettuce, and pork, RSD <6 %). The triple-mode sensor delivers a 3-min assay, robust anti-interference, and built-in self-calibration. Our work offers considerable potential to strengthen food-safety protocols.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.