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Ratiometric fluorescent paper chip for monitoring the freshness of high protein foods

文献类型： 外文期刊

作者： Mao, Guobin 2 ; Zeng, Yuan 2 ; Qiu, Chunmin 2 ; Ding, Guangmiao 2 ; Li, Leyao 1 ; Ma, Lixin 1 ; Dai, Junbiao 2 ; Yin, Wen 1 ; Ma, Yingxin 2 ;

作者机构： 1.Hubei Univ, Sch Life Sci, State Key Lab Biocatalysis & Enzyme Engn, Hubei Key Lab Ind Biotechnol, Wuhan 430062, Peoples R China

2.Chinese Acad Sci, Shenzhen Inst Synthet Biol, Guangdong Prov Key Lab Synthet Genom, Shenzhen Key Lab Synthet Genom,Key Lab Quantitat S, Shenzhen 518055, Peoples R China

3.Chinese Acad Agr Sci, Agr Genom Inst Shenzhen, Shenzhen Branch, Guangdong Lab Lingnan Modern Agr,Key Lab Synthet B, Shenzhen 518000, Peoples R China

4.Henan Univ, Sch Life Sci, Kaifeng 475004, Peoples R China

5.Henan Univ, Shenzhen Res Inst, Shenzhen 518000, Peoples R China

关键词： H2S; Si/CdTe nanoparticles; Paper chip; Monitoring freshness; Food safety

期刊名称：ANALYTICA CHIMICA ACTA （ 影响因子：6.0； 五年影响因子：5.7 ）

ISSN： 0003-2670

年卷期： 2025 年 1334 卷

页码：

收录情况： SCI

摘要： Accurately monitoring the freshness of high-protein foods has significant implications for both food safety and public welfare. Since a large amount of hydrogen sulfide (H2S) is produced during spoilage-related processes, abnormal H2S levels are often considered an important indicator of food spoilage. Therefore, we synthesized novel nanoparticles (NPs) containing Silicon (Si) dots and CdTe quantum dots to accurately assess the amount of sulfide ions (S2-) and thus the quality of high-protein foods in the early stage of storage. As the concentration of S 2- increased, the fluorescence intensity of Si/CdTe NPs at lambda em = 488 nm increased, while the fluorescence intensity at lambda em = 620 nm was quenched. The fluorescence intensity ratio (F 620 /F 488 ) was negatively linearly correlated to S 2- concentrations in the range of 1-20 mu M, with a detection limit of 0.3 mu M. Furthermore, to achieve portable detection, we mixed Si/CdTe NPs with sodium carboxymethyl cellulose to prepare effective visual fluorescent sensing paper chips, which exhibited ideal porous structure, good particle dispersion, and excellent fluorescence properties. Incubating the paper chips with high-protein foods allowed for accurate monitoring of food freshness during storage. Therefore, this approach provided a reliable and portable method to determine H2S concentration using a novel concept to ensure the freshness and safety of high-protein foods.

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