The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan, P. R. China.
College of Pharmacy, Ningxia Medical University, Yinchuan, P. R. China.
J Sci Food Agric. 2021 Dec;101(15):6193-6201. doi: 10.1002/jsfa.11270. Epub 2021 May 5.
Ethyl carbamate (EC) is a potentially toxic carcinogen produced during fermentation and storage of fermented foods, and many countries have set thresholds for its content in food. Therefore, sensitive, rapid and accurate detection of EC is meaningful to ensure the quality of fermented food.
This study introduces a CdTe quantum dots/nano-5,10,15,20-tetrakis (4-methoxyphenyl)-porphyrin (nano TPP-OCH ) fluorescence sensor system detection of EC. The specificity of this sensing mainly relies on a photo-induced electron transfer and electrostatic force interaction between EC and nano TPP-OCH . This sensor presented a linear range of 10 to 1000 μg L (R = 0.9903) with a low detection limit of 7.14 μg L . Meanwhile, the recovery (91.19-101.09%) and precision [relative standard deviation (RSD) = 0.64-3.05%] of the sensor for the analysis of fermented food (yellow rice wine, soy sauce, Chinese spirits, Pu-erh tea) samples were good and could meet the requirements of practical detection. Moreover, the detection results of fermented food (yellow rice wine, soy sauce, Chinese spirits, Pu-erh tea) samples by this sensor are basically consistent with those of high-performance liquid chromatography with fluorescence detector (HPLC-FLD).
This method was expected to provide a potential platform for sensitive and accurate detection of EC in food safety monitoring, which would provide knowledge of the flavor and quality related to fermented food. © 2021 Society of Chemical Industry.
氨基甲酸乙酯（EC）是发酵和储存发酵食品过程中产生的一种潜在有毒致癌物质，许多国家都对其在食品中的含量设定了阈值。因此，灵敏、快速、准确地检测 EC 对于保证发酵食品的质量具有重要意义。
本研究介绍了一种 CdTe 量子点/纳米-5,10,15,20-四（4-甲氧基苯基）-卟啉（纳米 TPP-OCH ）荧光传感器系统检测 EC 的方法。该传感器的特异性主要依赖于 EC 与纳米 TPP-OCH 之间的光诱导电子转移和静电力相互作用。该传感器的线性范围为 10 至 1000μg/L（R=0.9903），检测限低至 7.14μg/L。同时，该传感器对发酵食品（黄酒、酱油、白酒、普洱茶）样品的分析具有良好的回收率（91.19-101.09%）和精密度[相对标准偏差（RSD）=0.64-3.05%]，能够满足实际检测的要求。此外，该传感器对发酵食品（黄酒、酱油、白酒、普洱茶）样品的检测结果与高效液相色谱-荧光检测器（HPLC-FLD）基本一致。
该方法有望为食品安全监测中 EC 的灵敏准确检测提供一个潜在的平台，为发酵食品的风味和质量提供相关知识。 © 2021 化学工业协会。
