College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China.
College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China; Department of Biological & Agricultural Engineering, University of Arkansas, Fayetteville, AR 72701, USA.
Biosens Bioelectron. 2014 Apr 15;54:64-71. doi: 10.1016/j.bios.2013.10.046. Epub 2013 Oct 31.
Acrylamide is a neurotoxin and potential carcinogen, but is found in various thermally processed foods such as potato chips, biscuits, and coffee. Simple and sensitive methods for on-line detection of acrylamide are needed to ensure food safety. In this paper, a novel fluorescent sensing method based on acrylamide polymerization-induced distance increase between quantum dots (QDs) was proposed for detecting acrylamide in potato chips. The functional QDs were prepared by their binding with N-acryloxysuccinimide (NAS), which was characterized by Fourier transform infrared (FR-IR) spectra. The carbon-carbon double bonds of NAS modified QDs polymerized with assistance of photo initiator under UV irradiation, leading to QDs getting closer along with fluorescence intensity decreasing. Acrylamide in the sample participated in the polymerization and induced an increase of fluorescence intensity. This method possessed a linear range from 3.5×10(-5) to 3.5 g L(-1) (r(2)=0.94) and a limit of detection of 3.5×10(-5) g L(-1). Although the sensitivity and specificity cannot be compared with standard LC-MS/MS analysis, this new method requires much less time and cost, which is promising for on-line rapid detection of acrylamide in food processing.
丙烯酰胺是一种神经毒素和潜在的致癌物质，但存在于各种热加工食品中，如薯片、饼干和咖啡。为了确保食品安全，需要开发简单、灵敏的在线检测丙烯酰胺的方法。在本文中，提出了一种基于丙烯酰胺聚合诱导量子点（QDs）之间距离增大的新型荧光传感方法，用于检测薯片样品中的丙烯酰胺。功能化的 QDs 通过与 N-丙烯酰基琥珀酰亚胺（NAS）结合来制备，通过傅里叶变换红外（FT-IR）光谱对其进行了表征。在紫外光照射下，NAS 修饰的 QDs 在光引发剂的辅助下聚合，导致 QDs 沿着荧光强度降低的方向靠拢。样品中的丙烯酰胺参与聚合并诱导荧光强度增加。该方法在 3.5×10(-5)到 3.5 g L(-1)（r(2)=0.94）范围内具有线性关系，检出限为 3.5×10(-5) g L(-1)。尽管灵敏度和特异性无法与标准 LC-MS/MS 分析相媲美，但这种新方法所需的时间和成本要少得多，有望用于食品加工过程中丙烯酰胺的在线快速检测。
