Key Laboratory of Materials Chemistry for Energy Conversion and Storage of the Ministry of Education, School of Chemistry and Chemical Engineering, Huazhong University of Science and Technology, Wuhan, 430074, China.
Hubei Key Laboratory of Resources and Eco-Environment Geology, Hubei Geological Bureau, Wuhan, 430034, China.
Talanta. 2025 Jan 1;282:126946. doi: 10.1016/j.talanta.2024.126946. Epub 2024 Sep 29.
Sensing biogenic amine (BAs) content is very important for assessing food freshness. To address the limitations such as small color difference values (ΔE) and complex preparation of probes for visualizing the freshness of seafood, a pH-responsive ratiometric fluorescent probe (EnEB) was prepared by Eu(NO), trimeric acid (BTC), and hydrochloric acid norepinephrine (Enr). EnEB emitted blue (446 nm) and red fluorescence (616 nm) originating from Enr and Eu, respectively, and exhibiting a fluorescence wavelength difference up to 170 nm. The ratiometric fluorescent signals of EnEB showed a linear correlation with pH in the range of 5.5-8.0. Thus, EnEB can rapidly and precisely detect BAs, such as histamine, tyramine, and spermine, with detection limits and response times of 1.14 μmol/L (3 s), 1.04 μmol/L (8 s), and 0.41 μmol/L (2 s), respectively. Furthermore, an EnEB aerogel was prepared by loading EnEB in a matrix formed by polyvinyl alcohol (PVA) and agarose (AG). EnEB aerogel exhibited excellent acid-base gas-sensing properties. The fluorescence color of EnEB aerogel can change significantly with the deterioration of seafood. When seafood changed from fresh to decayed, the ΔE value of EnEB aerogel was as high as 80.9. Importantly, the results of seafood freshness by naked eye using EnEB aerogel was consistent well with the TVB-N content and the freshness standard stipulated by national food standard, indicating EnEB aerogel can accurately visually and real-time monitor seafood freshness. Furthermore, the strategy for sensing food freshness based on EnEB aerogel also offered multiple color variations to indicate fine freshness levels of seafood. This work provided a convenient, efficient, and accurate approach to assessing the freshness of seafood. Additionally, EnEB also has promising applications in security and anti-counterfeiting.
检测生物胺（BAs）含量对于评估食品新鲜度非常重要。为了解决可视化海鲜新鲜度的探针颜色差异值（ΔE）较小和制备复杂等问题，我们制备了一种 pH 响应的比率荧光探针（EnEB），它由 Eu(NO₃)₃、三聚酸（BTC）和盐酸去甲肾上腺素（Enr）组成。EnEB 分别发出源于 Enr 和 Eu 的蓝色（446nm）和红色荧光（616nm），并显示出高达 170nm 的荧光波长差异。EnEB 的比率荧光信号在 5.5-8.0 范围内与 pH 呈线性相关。因此，EnEB 可以快速准确地检测 BAs，如组胺、酪胺和精胺，检测限和响应时间分别为 1.14μmol/L（3s）、1.04μmol/L（8s）和 0.41μmol/L（2s）。此外，通过将 EnEB 装载在由聚乙烯醇（PVA）和琼脂糖（AG）形成的基质中，制备了 EnEB 气凝胶。EnEB 气凝胶表现出优异的酸碱气体传感性能。EnEB 气凝胶的荧光颜色可以随着海鲜的恶化而显著变化。当海鲜从新鲜变为腐烂时，EnEB 气凝胶的ΔE 值高达 80.9。重要的是，使用 EnEB 气凝胶通过肉眼判断海鲜新鲜度的结果与 TVB-N 含量和国家食品标准规定的新鲜度标准非常吻合，表明 EnEB 气凝胶可以准确地实时监测海鲜的新鲜度。此外，基于 EnEB 气凝胶的食品新鲜度检测策略还提供了多种颜色变化，以指示海鲜的精细新鲜度水平。这项工作为评估海鲜的新鲜度提供了一种方便、高效和准确的方法。此外，EnEB 还在安全和防伪方面具有广阔的应用前景。
