State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China.
Biosensors (Basel). 2024 Oct 21;14(10):512. doi: 10.3390/bios14100512.
Arginine has been widely applied in the food industry as coloring agents, flavoring agents, and nutritional fortifiers. It is also one of the major components of feed additives. Currently, methods for the highly selective detection of arginine remain absent. For accurate and sensitive detection of L-arginine, a novel ratiometric fluorescence assay based on Ru@UiO-66-NH was developed and demonstrated in this study. Under optimized detection conditions, the limit of detection (LOD) of this assay for L-arginine was 2.32 μM, which is superior to most assays reported to date. Meanwhile, Ru@UiO-66-NH showed good stability within 30 days, demonstrating the wide applicability of the proposed assay. The spike-and-recovery rates of the proposed assay for L-arginine in real samples (e.g., tea, grape juice, and serum) were 84.27-113.09%. Overall, the proposed assay showed high sensitivity, good reproducibility, and excellent stability in the detection of L-arginine in both buffer and real samples.
精氨酸被广泛应用于食品工业中，可用作着色剂、调味剂和营养强化剂。它也是饲料添加剂的主要成分之一。目前，高选择性检测精氨酸的方法仍未出现。为了对 L-精氨酸进行准确和灵敏的检测，本研究开发并展示了一种基于 Ru@UiO-66-NH 的新型比率荧光测定法。在优化的检测条件下，该测定法对 L-精氨酸的检测限（LOD）为 2.32 μM，优于迄今为止报道的大多数测定法。同时，Ru@UiO-66-NH 在 30 天内表现出良好的稳定性，表明所提出的测定法具有广泛的适用性。该测定法用于真实样品（如茶、葡萄汁和血清）中 L-精氨酸的加标回收率为 84.27-113.09%。总的来说，该测定法在缓冲液和真实样品中对 L-精氨酸的检测具有高灵敏度、良好的重现性和优异的稳定性。
