Lu Changfang, Wang Yi, Xu Bingyi, Zhang Wei, Xie Yue, Chen Yinyin, Wang Lizhi, Wang Xianxiang
College of Science, Sichuan Agricultural University, Chengdu 611130, Sichuan, China.
College of Veterinary Medicine, Sichuan Agricultural University, Chengdu 611130, Sichuan, China.
Food Chem. 2022 Jan 1;366:130613. doi: 10.1016/j.foodchem.2021.130613. Epub 2021 Jul 16.
A colorimetric and fluorescence dual-signal method based on sulfur quantum dots (SQDs) was established for determination of iron (II) (Fe) and HO in foods. Due to the complexation of Fe with SQD, Fe can cause fluorescence quenching of SQDs, and the color of the mixed solution changed from light yellow to deep green. By use of Fenton reaction, HO can restore the quenched fluorescence of SQDs, and the color of the mixture changed from green to colorless. The concentration of Fe and HO has a good linear relationship with the fluorescence intensity and absorbance in the range of 2.5-55 μM and 1.25-500 μM, and the detection limits were 1.41 μM and 0.54 μM, respectively. For determination of HO, the linear ranges were 1.17-1.97 mM and 0.867-1.50 mM, and the detection limits were 0.03 μM and 0.06 μM, respectively.
建立了一种基于硫量子点（SQDs）的比色和荧光双信号方法，用于测定食品中的铁（II）（Fe）和羟基自由基（HO）。由于Fe与SQDs络合，Fe会导致SQDs荧光猝灭，混合溶液颜色由浅黄色变为深绿色。通过芬顿反应，HO可恢复SQDs猝灭的荧光，混合物颜色由绿色变为无色。Fe和HO的浓度在2.5 - 55 μM和1.25 - 500 μM范围内与荧光强度和吸光度具有良好的线性关系，检测限分别为1.41 μM和0.54 μM。对于HO的测定，线性范围分别为1.17 - 1.97 mM和0.867 - 1.50 mM，检测限分别为0.03 μM和0.06 μM。
