Wang Kewei, Li Yanli, Li Haijie, Yin Mingyuan, Liu Huilin, Deng Qiliang, Wang Shuo
Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Key Laboratory of Food Nutrition and Safety, College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology Tianjin 300457 P. R. China
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University 11 Fucheng Road Beijing 100048 China.
RSC Adv. 2019 Mar 5;9(13):7349-7355. doi: 10.1039/c8ra09959f. eCollection 2019 Mar 1.
In this research, a novel fluorescent sensor array based on upconversion nanomaterials (UCNPs) for the discrimination of the same variety red grape wines from different manufacturers was developed. The sensor array was composed of six elements: one positively charged UCNPs modified with guanidine groups (UCNPs@GDN), two negatively charged UCNPs modified with sulfonic acid groups (UCNPs@SOH) and phosphonic acid groups (UCNPs@PO(OH)), respectively, and their mixture 1 (UCNPs@GDN + UCNPs@SOH), mixture 2 (UCNPs@GDN + UCNPs@PO(OH)) and mixture 3 {UCNPs@GDN + UCNPs@SOH + UCNPs@PO(OH)}. The discrimination mechanism is mainly attributed to the emission of those upconversion fluorescent nanoparticles being quenched by organic ingredients that usually exist in red grape wines. The discrimination of red grape wines was carried out by employing UCNPs@GDN, UCNPs@SOH and UCNPs@PO(OH) in pH = 7.0 HEPES buffer, the mixture 1 and mixture 2 in pH = 9.0 PBS buffer, and mixture 3 in pH = 6.0 Tris-HCl buffer. Principal component analysis (PCA) of the data obtained from our established array showed obvious distinction among the nine red grape wines from different manufacturers. The present work is expected to inspire more marvellous research in the fields of UCNPs and red grape wines identification.
在本研究中，开发了一种基于上转换纳米材料（UCNPs）的新型荧光传感器阵列，用于区分不同制造商生产的同一品种红葡萄酒。该传感器阵列由六个元件组成：一个用胍基修饰的带正电荷的UCNPs（UCNPs@GDN）、两个分别用磺酸基（UCNPs@SOH）和膦酸基（UCNPs@PO(OH)）修饰的带负电荷的UCNPs，以及它们的混合物1（UCNPs@GDN + UCNPs@SOH）、混合物2（UCNPs@GDN + UCNPs@PO(OH)）和混合物3 {UCNPs@GDN + UCNPs@SOH + UCNPs@PO(OH)}。鉴别机制主要归因于那些上转换荧光纳米颗粒的发射被红葡萄酒中通常存在的有机成分淬灭。在pH = 7.0的HEPES缓冲液中使用UCNPs@GDN、UCNPs@SOH和UCNPs@PO(OH)，在pH = 9.0的PBS缓冲液中使用混合物1和混合物2，在pH = 6.0的Tris-HCl缓冲液中使用混合物3对红葡萄酒进行鉴别。对我们建立的阵列获得的数据进行主成分分析（PCA），结果显示来自不同制造商的九种红葡萄酒之间有明显区别。目前的工作有望激发在UCNPs和红葡萄酒鉴定领域更多精彩的研究。
