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Novel magnetic fluorescence probe based on carbon quantum dots-doped molecularly imprinted polymer for AHLs signaling molecules sensing in fish juice and milk.

Authors :
Cui Z
Li Z
Jin Y
Ren T
Chen J
Wang X
Zhong K
Tang L
Tang Y
Cao M
Source :
Food chemistry [Food Chem] 2020 Oct 30; Vol. 328, pp. 127063. Date of Electronic Publication: 2020 May 28.
Publication Year :
2020

Abstract

A magnetic fluorescence probe was fabricated by coating carbon quantum dots-doped molecularly imprinted polymers (MIPs) layers on the surface of Fe <subscript>3</subscript> O <subscript>4</subscript> particles (MFMP) for detection of N-acyl homoserine lactones (AHLs) signaling molecules. N-Z-L-homoserine lactone molecular was used as the template to prepare AHLs MIP layers, employing MAA and HEMA as functional monomers. The developed MFMP owned superparamagnetism, fluorescence, fast response and class-selectivity. If AHLs (C <subscript>4</subscript> -HSL, C <subscript>6</subscript> -HSL, C <subscript>8</subscript> -HSL, C <subscript>10</subscript> -HSL, C <subscript>12</subscript> -HSL and C <subscript>14</subscript> -HSL) were captured by the MFMP, they quenched the fluorescence of the probe. Fluorescence dropped linearly in the concentration ranges of 3.65 × 10 <superscript>-3</superscript>  μmol/L-0.96 × 10 <superscript>-1</superscript>  μmol/L for AHLs. The MFMP was applied to the analysis of fish juice and milk samples, and recoveries ranged from 83.10% to 90.74% with relative standard deviation less than 5.1%. This study offered a novel strategy to fabricated AHLs fluorescence probe with great potential for wide-ranging application in agri-food products.<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 :
328
Database :
MEDLINE
Journal :
Food chemistry
Publication Type :
Academic Journal
Accession number :
32485582
Full Text :
https://doi.org/10.1016/j.foodchem.2020.127063