Fluorescence strategy for sensitive detection of adenosine triphosphate in terms of evaluating meat freshness.

Highlights • A novel method for the sensing of adenosine triphosphate was developed. • The detection was based on S1 nuclease, FAM-labeled ssDNA and graphene oxide. • The method was applied to the evaluation of meat freshness. Abstract A novel simple, sensitive and reliable sensor based on S1 nuclease, FAM-labeled ssDNA (DNA-F) and graphene oxide (GO) was developed for detecting adenosine triphosphate (ATP) and evaluating the freshness of meat (beef) samples. With S1 nuclease as the cleaver of DNA-F and ATP as the inhibitor of S1 nuclease, the fluorescence of DNA-F could be obviously quenched by GO, which exhibits the fluorescence of system gradually decrease as the increasing ATP concentration. Under the optimal conditions, a linear correlation between the fluorescence and the ATP concentration from 20 μM to 3500 μM is obtained with a detection limit of 3.2 μM. Furthermore, the proposed ATP detection method was applied to the ATP detection in microorganisms in meat samples, which acquired the satisfying results, respectively. [ABSTRACT FROM AUTHOR]