Qiao Wenteng, Liu Yushen, Fan Xiaotong, Yang Yunfeng, Liu Wenmei, Wang Luliang, Hu Zhenhua, Liu Fangjie, Jin Chengwu, Sun Xuemei, Liu Daotan, Liu Quanwen, Li Lin
College of Food Engineering, Ludong University, Yantai 264025, Shandong, China.
Bio-Nanotechnology Research Institute, Ludong University, Yantai, 264025, Shandong, China.
Curr Res Food Sci. 2023 Jul 18;7:100548. doi: 10.1016/j.crfs.2023.100548. eCollection 2023.
In this study, a new method for the detection of ascorbic acid (AA) was proposed. It was based on the protective effect of AA on silver triangular nanoplates (Ag TNPs) against Cl induced etching reactions. Cl can attack the corners of Ag TNPs and etch them, causing a morphological shift from triangular nanoplates to nanodiscs. As a result, the solution changes color from blue to yellow. However, in the presence of AA, the corners of Ag TNPs can be protected from Cl etching, and the blue color of the solution remains unchanged. Using this effect, a selective sensor was designed to detect AA in the range of 0-40.00 μM with a detection limit of 2.17 μM. As the concentration of AA varies in this range, color changes from yellow to blue can be easily observed, so the designed sensor can be used for colorimetric detection. This method can be used to analyze fruit juice samples.
在本研究中，提出了一种检测抗坏血酸（AA）的新方法。该方法基于抗坏血酸对银三角纳米片（Ag TNPs）免受Cl诱导的蚀刻反应的保护作用。Cl会攻击Ag TNPs的角并对其进行蚀刻，导致形态从三角纳米片转变为纳米盘。结果，溶液颜色从蓝色变为黄色。然而，在抗坏血酸存在的情况下，Ag TNPs的角可以免受Cl蚀刻，溶液的蓝色保持不变。利用这种效应，设计了一种选择性传感器，用于检测0 - 40.00 μM范围内的抗坏血酸，检测限为2.17 μM。由于抗坏血酸浓度在此范围内变化时，可以很容易地观察到颜色从黄色变为蓝色，因此所设计的传感器可用于比色检测。该方法可用于分析果汁样品。
