基于功能化碳量子点之间距离增加所诱导的荧光增强来测定食品中的丙烯酰胺。
Determination of acrylamide in food products based on the fluorescence enhancement induced by distance increase between functionalized carbon quantum dots.
作者信息
Wei Qingyi, Liu Ting, Pu Hongbin, Sun Da-Wen
机构信息
School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, 510006, China.
School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
出版信息
Talanta. 2020 Oct 1;218:121152. doi: 10.1016/j.talanta.2020.121152. Epub 2020 May 13.
Acrylamide (AM), as one of the by-products produced by the Maillard reaction, has received increasing attention due to the potential risk of side effects in humans and other animals. In this study, a simple method was developed for AM quantitation by utilizing the fluorescence enhancement induced by the distance increase between functionalized carbon quantum dots modified by N-acryloxysuccinimide (NAS-CQDs) induced by AM polymerization. This fluorescent sensing approach allowed for detecting AM in a double-distilled water system in the range between 5×10 and 1×10 M with a low detection limit of 2.6×10 M. Furthermore, a novel method for the pretreatment of white bread crust samples was developed based on QuECHERS method (Quick, Easy, Cheap, Effective, Rugged and Safe), and detecting range between 5×10 and 5×10 M, low detection limit of 8.1×10 M, and satisfactory recoveries of 99.13-103.7% in spiked white bread crust samples were obtained by the present method, confirming its good applicability for AM determination in real food products.
丙烯酰胺（AM）作为美拉德反应产生的副产物之一，因其对人类和其他动物存在潜在的副作用风险而受到越来越多的关注。在本研究中，开发了一种简单的AM定量方法，该方法利用AM聚合诱导的N-丙烯酰氧基琥珀酰亚胺修饰的功能化碳量子点（NAS-CQDs）之间距离增加所引起的荧光增强来实现。这种荧光传感方法能够在双蒸水体系中检测浓度范围为5×10至1×10 M的AM，检测限低至2.6×10 M。此外，基于QuECHERS方法（快速、简便、廉价、有效、耐用且安全）开发了一种用于白面包皮样品预处理的新方法，通过该方法在加标白面包皮样品中获得了5×10至5×10 M的检测范围、8.1×10 M的低检测限以及99.13 - 103.7%的满意回收率，证实了其在实际食品中AM测定方面的良好适用性。
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