Department of Food Quality and Safety, College of Food Science and Engineering, Jilin University, Changchun 130062, China; College of Electronic Science and Engineering, Jilin University, Changchun 130012, China.
Department of Food Quality and Safety, College of Food Science and Engineering, Jilin University, Changchun 130062, China.
Food Chem. 2024 Dec 1;460(Pt 1):140405. doi: 10.1016/j.foodchem.2024.140405. Epub 2024 Jul 14.
Stimuli-responsive hydrogel possesses a strong loading capacity to embed luminescent indicators for constructing food safety sensors, which are suitable for field application. In this work, a fluorescent hydrogel sensor was fabricated by incorporating Ag-modified carbon dots (CDs-Ag) into a sodium alginate (SA) hydrogel for in-situ detection of thiram. The fluorescence of CDs was quenched due to the combined effects of electrostatic adsorption and electron transfer between Ag and CDs. The formation of an AgS bond between thiram and Ag facilitates the release of CDs, causing subsequently fluorescence recovery. Combined with smartphone and analysis software, the fluorescence color change of the hydrogel sensor was converted into data information for quantitative detection of thiram. Such a sample-to-result step is completed within 10 min. Notably, the in-situ detection experiment of thiram in fruit and vegetable samples confirmed the practical application of the hydrogel sensor. Therefore, the hydrogel sensor provides a new research direction for the in-situ detection of pesticide residues in the monitoring of food safety.
具有刺激响应性的水凝胶具有很强的负载能力，可以嵌入发光指示剂，用于构建食品安全传感器，非常适合现场应用。在这项工作中，通过将 Ag 修饰的碳点 (CDs-Ag) 掺入到海藻酸钠 (SA) 水凝胶中，制备了荧光水凝胶传感器，用于涕灭威的原位检测。由于 Ag 和 CDs 之间的静电吸附和电子转移的共同作用，CDs 的荧光被猝灭。涕灭威和 Ag 之间形成 AgS 键，有利于 CDs 的释放，从而导致荧光恢复。结合智能手机和分析软件，将水凝胶传感器的荧光颜色变化转换为数据信息，实现涕灭威的定量检测。整个过程在 10 分钟内完成。值得注意的是，水果和蔬菜样品中涕灭威的原位检测实验证实了水凝胶传感器的实际应用。因此，水凝胶传感器为食品安全监测中农药残留的原位检测提供了新的研究方向。
