Determination of acrylamide in food products based on the fluorescence enhancement induced by distance increase between functionalized carbon quantum dots

TALANTA

卷:218

Article

Wei, Qingyi^1,2,3,4  Liu, Ting^1,2,3,4  Pu, Hongbin^1,2,3,4  Sun, Da-Wen^1,2,3,4,5 

[1] South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510641, Peoples R China

[2] South China Univ Technol, Acad Contemporary Food Engn, Guangzhou Higher Educ Mega Ctr, Guangzhou 510006, Peoples R China

[3] Guangzhou Higher Educ Mega Ctr, Engn & Technol Res Ctr Guangdong Prov Intelligent, Guangzhou 510006, Peoples R China

[4] Guangzhou Higher Educ Mega Ctr, Guangdong Prov Engn Lab Intelligent Cold Chain Lo, Guangzhou 510006, Peoples R China

[5] Natl Univ Ireland, Univ Coll Dublin, Agr & Food Sci Ctr, Food Refrigerat & Computerized Food Technol FRCFT, Dublin 4, Ireland

关键词: Acrylamide;    Carbon quantum dots;    N-acryloxysuccinimide;    Polymerization reaction;   

DOI  :  10.1016/j.talanta.2020.121152

来源: Elsevier

【 摘 要 】

Acrylamide (AM), as one of the by-products produced by the Maillard reaction, has received increasing attention due to the potential risk of side effects in humans and other animals. In this study, a simple method was developed for AM quantitation by utilizing the fluorescence enhancement induced by the distance increase between functionalized carbon quantum dots modified by N-acryloxysuccinimide (NAS-CQDs) induced by AM polymerization. This fluorescent sensing approach allowed for detecting AM in a double-distilled water system in the range between 5x10(-3) and 1x10(-6) M with a low detection limit of 2.6x10(-7) M. Furthermore, a novel method for the pretreatment of white bread crust samples was developed based on QuECHERS method (Quick, Easy, Cheap, Effective, Rugged and Safe), and detecting range between 5x10(-4) and 5x10(-6) M, low detection limit of 8.1x10(-7) M, and satisfactory recoveries of 99.13-103.7% in spiked white bread crust samples were obtained by the present method, confirming its good applicability for AM determination in real food products.

【 授权许可】

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