A sensitive fluorescence-visualized sensor based on an InP/ZnS quantum dots-sodium rhodizonate system for monitoring fish freshness

文献类型： 外文期刊

第一作者： Zhang, Jiaran

作者： Zhang, Jiaran;Xu, Zeyu;Shi, Ce;Yang, Xinting;Zhang, Jiaran;Xu, Zeyu;Shi, Ce;Yang, Xinting;Zhang, Jiaran;Xu, Zeyu;Shi, Ce;Yang, Xinting;Zhang, Jiaran;Wang, Yizhong

作者机构：

关键词： InP/ZnS QDs; Ammonia; Fluorescence sensor; Visualization; Freshness

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 384 卷

页码：

收录情况： SCI

摘要： A fluorescence-visualized sensor based on 3-mercaptopropionic acid (MPA)-capped indium phosphide/ zinc sulfide quantum dots (InP/ZnS QDs) and sodium rhodizonate (SR) was designed to sensitively monitor fish freshness. MPA-InP/ZnS QDs, which exhibit orange-red fluorescence, were synthesized by a solvothermal method. In the MPA-InP/ZnS QDs-SR system, the fluorescence of MPA-InP/ZnS QDs was quenched by SR due to the combined function of the inner filter effect (IFE) and static quenching effect (SQE) at pH = 3. When ammonia was added, the fluorescence was recovered, and the color changed from colorless to bright orange-red under UV light (365 nm). The sensing performance for volatile amine gas was studied, and the sensor demonstrated good linearity between the fluorescence intensity, the total volatile basic nitrogen (TVB-N) and the total color change (delta E) of bighead carp stored at room temperature (25 ?degrees C) and refrigerated temperature (4 ?degrees C). The proposed sensor has potential applications in monitoring fish freshness.

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