打开基于Sm3+离子激活金纳米团簇的“开关”荧光探针,用于食品样品中四环素的测定

IF 4.6 2区 农林科学 Q2 CHEMISTRY, APPLIED
Awais Madni , Yuchan Zhang , Leyi Zhang , Yanan Qiang , Shengda Qi , Honglin Zhai
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引用次数: 0

摘要

以谷胱甘肽(GSH)制备的金纳米团簇(AuNCs)为基础,建立了一种灵敏度高、选择性好的“开关”荧光探针,用于食品样品中四环素(TC)的检测。采用聚集诱导发射增强(AIEE)技术,利用钐离子(Sm3+)对GSH-AuNCs进行聚集,使GSH-AuNCs的荧光(FL)开启。Sm3+诱导的AuNCs的AIEE具有生态友好和“绿色合成”的特点。使用TC后,GSH-AuNCs-Sm3+的FL通过动态猝灭被关闭,这是由于Sm3+与TC之间的强相互作用。Sm3+离子AIEE法制备的gsh - aunc的合理量子产率(Q.Y)为5.3% %。探针的线性范围为1 ~ 20 µM,最低检出限(LOD)为0.33 µM。该探针在蜂蜜和牛奶样品中的回收率为90.4 ~ 105% %。GSH-AuNCs-Sm3+是检测食品中危害的良好选择。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Turn “on-off” fluorometric probe based on Sm3+ ions activated gold nanoclusters for tetracycline determination in food samples
A turn “on-off” fluorometric probe with good sensitivity and selectivity based on glutathione (GSH) fabricated gold nanoclusters (AuNCs) was developed for the determination of tetracycline (TC) in food samples in this work. Samarium ions (Sm3+) were used to aggregate the GSH-AuNCs by aggregation induced emission enhancement (AIEE), as a result fluorescence (FL) of GSH-AuNCs was turned on. The Sm3+ induced AIEE of AuNCs have eco-friendly and “green synthesis” features. Using TC, the FL of GSH-AuNCs-Sm3+ was turned off due to the strong interaction between Sm3+ and TC through dynamic quenching. The reasonable quantum yield (Q.Y) of GSH-AuNCs obtained using AIEE of Sm3+ ions was 5.3 %. The linear range of this probe was 1 – 20 µM with the lowest limit of detection (LOD) of 0.33 µM. This probe showed recoveries of 90.4–105 % in honey and milk samples. The GSH-AuNCs-Sm3+ is a good choice for sensing hazards in food products.
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来源期刊
Journal of Food Composition and Analysis
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.
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