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Sensitive and selective nitrite assay based on fluorescent gold nanoclusters and Fe 2+ /Fe 3+ redox reaction.

Authors :
Deng HH
Huang KY
Zhang MJ
Zou ZY
Xu YY
Peng HP
Chen W
Hong GL
Source :
Food chemistry [Food Chem] 2020 Jul 01; Vol. 317, pp. 126456. Date of Electronic Publication: 2020 Feb 20.
Publication Year :
2020

Abstract

In recent years, gold nanoclusters (AuNCs) have received considerable attention as optical transducers in chemo/biosensors. Herein, a facile and efficient assay for NO <subscript>2</subscript> <superscript>-</superscript> has been successfully developed based on the fluorescence quenching of AuNCs co-modified by bovine serum albumin and 3-mercaptopropionic acid (BSA/MPA-AuNCs). In the presence of NO <subscript>2</subscript> <superscript>-</superscript> under acidic conditions, Fe <superscript>2+</superscript> can be readily oxidized and transformed to Fe <superscript>3+</superscript> , which can significantly suppress the fluorescence of BSA/MPA-AuNCs via non-radiative electron-transfer mechanism. The linear range and detection limit for this system were found to be 5-30 μM (r = 0.9975) and 0.7 μM, respectively. Other common anions and cations showed only very minor interference with the NO <subscript>2</subscript> <superscript>-</superscript> detection. Furthermore, the effectiveness of the proposed sensing strategy was validated by the demonstration of good performance in the determination of the amount of NO <subscript>2</subscript> <superscript>-</superscript> in ham samples, rendering it a powerful tool for the assessment of food security and water quality.<br />Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.<br /> (Copyright © 2020 Elsevier Ltd. All rights reserved.)

Details

Language :
English
ISSN :
1873-7072
Volume :
317
Database :
MEDLINE
Journal :
Food chemistry
Publication Type :
Academic Journal
Accession number :
32109661
Full Text :
https://doi.org/10.1016/j.foodchem.2020.126456