Liu Xinnan, Zhang Wentao, Yang Chengyuan, Yao Yuan, Huang Lunjie, Li Sihang, Wang Jianlong, Ji Yanwei
College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, Shaanxi, People's Republic of China.
Mikrochim Acta. 2019 Mar 16;186(4):247. doi: 10.1007/s00604-019-3311-2.
The authors describe a fluorometric method for the quantification of tannic acid (TA). MoO quantum dots (QDs) can selectively capture TA via the formation of an organic molybdate complex. This causes an electron transfer effect and an inner filter effect to result in synergistic quenching of the fluorescence of the QDs. TA can be detected via this effect with a linear response in the of 0.1-10 μM concentration range and a lower detection limit of 30 nM within 1 min. The use of such QDs as a quenchable fluorescent probe warrants good selectivity even in the presence of relatively high concentration of potentially interferents and makes the method suitable for real sample analysis. Graphical abstract Tannic acid can be rapidly and selectively detected in food using a MoO quantum dots based fluorometric assay.
作者描述了一种用于定量测定单宁酸（TA）的荧光法。钼量子点（QDs）可通过形成有机钼酸盐络合物来选择性捕获TA。这会引起电子转移效应和内滤效应，从而导致量子点荧光的协同猝灭。通过这种效应可以检测TA，在0.1 - 10 μM浓度范围内具有线性响应，1分钟内检测下限为30 nM。即使在存在相对高浓度潜在干扰物的情况下，使用此类量子点作为可猝灭荧光探针仍具有良好的选择性，使得该方法适用于实际样品分析。图形摘要 使用基于钼量子点的荧光分析法可在食品中快速、选择性地检测单宁酸。
