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Smartphone-assisted fluorescent sensor for the visualization and quantitative detection of doxycycline and L-arginine.
- Source :
-
Food chemistry [Food Chem] 2024 Nov 30; Vol. 459, pp. 140365. Date of Electronic Publication: 2024 Jul 06. - Publication Year :
- 2024
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Abstract
- A novel smartphone-assisted fluorescent sensor based on europium/zirconium metal-organic framework (Eu <subscript>0.5</subscript> /Zr <subscript>0.5</subscript> -MOF) was developed for the fast and sensitive determination of doxycycline (DOX) and L-arginine (Arg). After the addition of DOX, the fluorescence of Eu <subscript>0.5</subscript> /Zr <subscript>0.5</subscript> -MOF was quenched owing to the inner filter effect (IFE). When Arg was introduced into the Eu <subscript>0.5</subscript> /Zr <subscript>0.5</subscript> -MOF@DOX complex system, the fluorescence was recovered because the interaction between Arg and Eu <subscript>0.5</subscript> /Zr <subscript>0.5</subscript> -MOF@DOX weakened the IFE. Moreover, the Eu <subscript>0.5</subscript> /Zr <subscript>0.5</subscript> -MOF produced continuous fluorescence color changes for the visual measurement of DOX and Arg. The fluorescent probe for DOX and Arg offered broad linear ranges of 0.05-80 and 0.1-60 μg/mL, respectively, with detection limits as low as 2.07 and 67.5 ng/mL. The proposed method was successfully applied to monitor DOX in eggs and Arg in human serum. This work provides a powerful platform for the real-time and visual analysis of DOX and Arg in food and biological samples.<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 © 2024 Elsevier Ltd. All rights reserved.)
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 459
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 39024874
- Full Text :
- https://doi.org/10.1016/j.foodchem.2024.140365