Development of a rhodamine-based fluorescent probe for ATP detection for potential applications in meat freshness assessment

文献类型： 外文期刊

第一作者： Su, Yuanyuan

作者： Su, Yuanyuan;Gu, Minghui;Li, Cheng;Zhang, Dequan;Ren, Yuqing;Chen, Li;Li, Shaobo;Zheng, Xiaochun

作者机构：

关键词： Rhodamine B; Fluorescent probe; Pentaethylenehexamine; ATP; Multi-amino

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2024 年 450 卷

页码：

收录情况： SCI

摘要： Adenosine triphosphate (ATP) plays a vital role in physiological processes and is an essential indicator of microbial content in food. Herein, a new sensitive, rapid and water-soluble probe for ATP detection was developed. Rhodamine B and pentaethylenehexamine were employed to design and synthesise the probe rhodamine-pentaethylenehexamine (RP) for selective ATP detection. The synthesised probe RP was characterized using Fourier transform infrared, NMR and dynamic light scattering size distributions. Upon the addition of ATP, the probe exhibited a distinct change in fluorescence intensity, with fluorescence emission at 580 nm. A linear relationship was observed between fluorescence intensity and ATP concentrations at 0-50 mu mol/L, with a limit of detection of 10.97 x 10(-9) mol/L. The results of the zeta potential and molecular dynamics simulation demonstrated that the detection mechanism of the probe RP is associated with the electrostatic adsorption interaction between the multi-positively charged sites of RP and the negatively charged triphosphate structure of ATP. Our study provides new insights into improving charge site identification in small molecule detection. Furthermore, the successful detection of ATP on meat surfaces indicates that RP has the potential to assess meat freshness.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序