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Rapid redox-response featured visual ascorbic acid sensor based on simple-assembled europium metal-organic framework.

Authors :
Zhang LL
Li L
Wang D
Hong Y
Tang K
Hong J
Chen Z
Yang W
Lu L
Duan LY
Source :
Food chemistry [Food Chem] 2024 Nov 30; Vol. 459, pp. 140339. Date of Electronic Publication: 2024 Jul 05.
Publication Year :
2024

Abstract

A facile, fast and visible sensing platform for ascorbic acid (AA) detection has been developed based on self-assembled hydrangea-like europium metal-organic framework (HL-EuMOF). HL-EuMOF was synthesized through a simple one-step mixing process with Eu <superscript>3+</superscript> and 1, 10-phenanthroline-2, 9-dicarboxylic acid at room temperature, which exhibited excellent properties including strong red fluorescence, long decay lifetime (548.623 μs) and good luminescent stability. Based on the specific redox reaction between Fe <superscript>3+</superscript> and AA, the HL-EuMOF@Fe <superscript>3+</superscript> was fabricated with "turn-off" response for AA, where the resulting Fe <superscript>2+</superscript> displayed effective fluorescence quenching ability toward HL-EuMOF. The sensor demonstrated low detection limit (31.94 nM), rapid response time (30 s) and high selectivity. Integration of smartphone-assisted RGB analysis with HL-EuMOF@Fe <superscript>3+</superscript> permitted convenient and visible quantitative determination of AA level. This approach also presented good detection performances in complex human serum and beverage samples, which could provide a valuable tool for AA detection in biomedical research and food industry.<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 © 2023. Published by Elsevier Ltd.)

Details

Language :
English
ISSN :
1873-7072
Volume :
459
Database :
MEDLINE
Journal :
Food chemistry
Publication Type :
Academic Journal
Accession number :
38986206
Full Text :
https://doi.org/10.1016/j.foodchem.2024.140339