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Fluorescent sensor for detecting amaranth and preparation and detection methods thereof

A fluorescent sensor and detection method technology, applied in the field of fluorescent sensing, can solve the problems of cumbersome electrode processing, complex sample processing, and high technical requirements in electrochemical methods, and achieve the effects of clear design ideas, simple pre-processing, and simple operation process

Inactive Publication Date: 2019-04-12
JIANGSU UNIV OF SCI & TECH
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] At present, among the related analytical methods that have been reported, high performance liquid chromatography is widely used because of its good stability, but the disadvantages of this method are that the required instruments are expensive, the reagents used have certain toxicity, and the sample pretreatment is complicated; Electrochemical methods have also received attention due to their high sensitivity, but electrochemical methods require cumbersome electrode handling and require personnel with certain experience to operate; Therefore, it is inevitable to develop analytical methods with fast detection, simple operation and non-toxic reagents.

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  • Fluorescent sensor for detecting amaranth and preparation and detection methods thereof
  • Fluorescent sensor for detecting amaranth and preparation and detection methods thereof
  • Fluorescent sensor for detecting amaranth and preparation and detection methods thereof

Examples

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Effect test

Embodiment 1

[0028] Example 1: Preparation of fluorescence quenching sensor

[0029] (1) Preparation of NGQDs

[0030] NGQDs were prepared in one step by hydrothermal cracking at atmospheric pressure. After mixing 0.8 g of ammonium citrate and 20 mL of water, they were transferred to a round bottom flask and heated in an oil bath at 200 ° C. A spherical condenser was installed at the top of the flask, and a balloon was used at the outlet. It is sealed to ensure that the whole process is carried out in a relatively closed and constant pressure environment. As the heating reaction progressed, the balloon began to expand slightly, indicating that ammonia, H 2 O and other gases are generated, and through condensation and reflux, the generated ammonia gas is converted into NH 4 + The form returned to the solution, and the color of the solution gradually changed from colorless to light yellow. With the passage of heating time, the balloon gradually expands, and after 10 minutes of continuous...

Embodiment 2

[0033] Example 2: Drawing of a standard curve for the target object amaranth by the fluorescence quenching sensor

[0034]Add 20 μL of amaranth solutions with concentrations of 0.4, 0.7, 1.2, 1.5, 1.8, 2.1, 2.5, 2.8, 3.2, and 3.5 μg / L into the prepared fluorescence quenching sensor. The fluorescence intensity of the solution was measured by a photometer, and a standard curve of fluorescence quenching efficiency and amaranth was established. The fluorescence quenching sensor responds to different concentrations of amaranth as figure 2 As shown, the sensor has a good linear relationship to amaranth in the range of 0.4-3.5 μg / L, and its detection limit is 0.15 μg / L. The standard curve was constructed as image 3 shown.

Embodiment 3

[0035] Embodiment three: Interference experiment:

[0036] In order to ensure that this sensor can be applied to actual sample detection, the influence of substances that may coexist in candy (glucose, sucrose, citric acid, sodium citrate, BSA, sodium ions, potassium ions) on the sensor was investigated, and 2.5 μg / L Amaranth, 1mg / L glucose, sucrose, citric acid, sodium citrate, BSA and 5mM / L K + (K + It can be a complex of potassium dihydrogen phosphate and potassium chloride), Na + (Na + It can be a compound of disodium hydrogen phosphate and sodium chloride) added to the prepared fluorescence quenching sensor, and the obtained results are as follows Figure 4 As shown (number 1 corresponds to amaranth, 2 refers to glucose, 3 refers to sucrose, 4 refers to citric acid, 5 refers to sodium citrate, 6 refers to BSA, 7 refers to K + , 8 is Na + The corresponding fluorescence quenching efficiency), it can be seen from the figure that the sensor has good selectivity and can b...

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Abstract

The invention discloses a fluorescence sensor for detecting amaranth and preparation and detection methods thereof, and belongs to the field of fluorescence sensing. The covalent binding occurs basedon H+ ionized from amaranth and NGQDs surface groups, a specific effect of amaranth-NGQDs compound is formed, and a method of detecting the amaranth in candies by a fluorescence quenching sensor is established by adopting a method constructed by a fluorescence quenching mechanism. The prepared fluorescence sensor has the advantages of non-toxic, sensitiveness, simpleness and speediness and the like, and the technology for quantitative detection of the food additive amaranth in the candies based on the sensor has the advantages of simple process, friendly environment, high sensitivity, low costand rapid response.

Description

technical field [0001] The invention relates to the field of fluorescence sensing, in particular to the preparation of a sensor for rapidly detecting amaranth in food and a method for detecting the content of amaranth by using a fluorescence signal quenching mechanism. Background technique [0002] Amaranth is a synthetic azo food coloring, which has been widely used as a food additive in beverages, candies, chocolates, carbonated drinks and other foods. Relevant research results have shown that excessive intake of amaranth will affect human fertility, and has carcinogenic, teratogenic, and mutagenic effects. The Food and Agriculture Organization of the United Nations and the World Health Organization have regulated the average daily intake of amaranth, and my country also stipulates that the ADI value of amaranth in food is 0-0.5mg / kg. The detection and analysis method has great scientific value and practical significance. [0003] At present, among the related analytical ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/64
CPCG01N21/643G01N2021/6434
Inventor 李雅琪罗世龙李继洋朱凤周晓瑞
Owner JIANGSU UNIV OF SCI & TECH