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Method for detecting acrylamide content in fried food based on aptamer fluorescent probe

An acrylamide, fluorescent probe technology, applied in fluorescence/phosphorescence, chemical instruments and methods, luminescent materials, etc., can solve the problems of complicated preparation, complicated detection technology operation, long time-consuming, etc., and achieve simple synthesis method, detection accuracy and high quality. The effect of high sensitivity and convenient operation

Active Publication Date: 2021-08-06
JIANGSU UNIV
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Problems solved by technology

[0005] In view of the deficiencies in the prior art, the present invention aims to solve one of the problems; the present invention develops an aptamer fluorescent probe, which can realize low-cost, high-sensitivity and specific detection of acrylamide in fried foods, and overcomes the The existing acrylamide detection technology has disadvantages such as complicated operation, long time-consuming, complicated preparation, etc.

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  • Method for detecting acrylamide content in fried food based on aptamer fluorescent probe
  • Method for detecting acrylamide content in fried food based on aptamer fluorescent probe
  • Method for detecting acrylamide content in fried food based on aptamer fluorescent probe

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Embodiment 1

[0033] In order to further illustrate the present invention, it is an example to make an aptamer fluorescent probe for acrylamide and use it for the detection of acrylamide in potato chips. The specific steps are as follows:

[0034] Step 1. Preparation of UiO-66-NH 2 Materials: Dissolve 0.133g of zirconium chloride and 0.115g of 2-aminoterephthalic acid in 36.6mL of DMF, ultrasonically disperse for 10min, then put them into a 100mL polytetrafluoroethylene reactor, react at 120°C for 12h, and cool to room temperature Afterwards, they were washed three times with DMF and ethanol solution, and dried at 60°C for 24 hours to obtain UiO-66-NH 2 material; such as figure 1 As shown in, the prepared UiO-66-NH 2 The probe is a well-defined octahedron with side lengths in the range of 250-400 nm.

[0035] Step 2. Prepare aptamer fluorescent probe solution: take 0.2g UiO-66-NH 2Dissolve in 10mL of Tris-HCl buffer solution (10mM, pH 7.4), then add 200μL of FAM-ssDNA solution with a co...

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Abstract

The invention belongs to the technical field of food safety detection, and particularly relates to a method for detecting the content of acrylamide in fried food by using an aptamer fluorescent probe. The method comprises the following steps: dissolving zirconium chloride and 2-aminoterephthalic acid in DMF, carrying out ultrasonic treatment, heating, cooling, washing and drying to obtain a material, dissolving the material in a Tris-HCl buffer solution, adding FAM-ssDNA, carrying out uniform vortex mixing, and carrying out a reaction at room temperature to obtain the aptamer fluorescence sensor. The prepared aptamer fluorescence sensor can specifically recognize acrylamide, and detection of the content of acrylamide in fried food is achieved; and the method is easy to operate, rapid and accurate in detection, suitable for detection of real food samples and beneficial to guarantee of food quality and safety.

Description

technical field [0001] The invention belongs to the technical field of food safety detection, and in particular relates to a method for detecting acrylamide content in fried food with an aptamer fluorescent probe. [0002] technical background [0003] Acrylamide is a harmful organic compound that can cause genotoxicity, muscle weakness, neurotoxicity, loss of sensation, and carcinogenicity. In 1994, the International Agency for Research on Cancer of the World Health Organization listed acrylamide as a second-class carcinogen. People can be exposed to acrylamide through the skin, mucous membranes, respiratory tract and digestive tract, among which diet is an important way for people to be exposed to acrylamide. Many foods cooked at high temperatures contain high levels of acrylamide, especially processed foods rich in starch and protein, such as potatoes, rice, and sorghum. Long-term intake of such foods can affect people's health. Therefore, it is necessary to quickly and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/64C09K11/06C08G83/00
CPCG01N21/643C09K11/06C08G83/008G01N2021/6432C09K2211/1088
Inventor 邹小波甘子玉石吉勇胡雪桃李文亭
Owner JIANGSU UNIV
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