2D/0D Heterojunction Fluorescent Probe with Schottky Barrier Based on Ti3C2TX MXene Loaded Graphene Quantum Dots for Detection of H2S During Food Spoilage

文献类型： 外文期刊

第一作者： Jia, Zhixin

作者： Jia, Zhixin;Ji, Zengtao;Yang, Xinting;Shi, Ce;Jia, Zhixin;Yang, Xinting;Shi, Ce;Sun, Xia;Guo, Yemin;Jia, Zhixin;Ji, Zengtao;Yang, Xinting;Shi, Ce;Jia, Zhixin;Ji, Zengtao;Yang, Xinting;Shi, Ce;Jia, Zhixin;Ji, Zengtao;Yang, Xinting;Shi, Ce;Zhang, Jingbin;Zhang, Jingbin;Zhang, Jiaran

作者机构：

关键词： fluorescent probe; graphene quantum dots; H2S contamination; heterojunction; Ti3C2Tx MXene

期刊名称：ADVANCED FUNCTIONAL MATERIALS （ 影响因子：19.0； 五年影响因子：19.4 ）

ISSN： 1616-301X

年卷期： 2025 年 35 卷 1 期

页码：

收录情况： SCI

摘要： Hydrogen sulfide (H2S) contamination of food has raised widespread public health concerns, leading to substantial medical and economic burdens. Herein, a 2D/0D heterojunction fluorescent probe (TCTG) with Schottky barriers (SB) is designed and synthesized, utilizing Ti3C2Tx MXene-loaded graphene quantum dots (GQDs), for the detection of H2S during food spoilage. The microstructures observed through SEM and TEM reveal that uniformly sized GQDs are evenly attached to the surface of a monolayer Ti3C2Tx. The chemisorption between GQDs and Ti3C2Tx facilitates charge transfer and the formation of SB, resulting in intramolecular charge transfer (ICT) effects. With the introduction of H2S, TCTG((50%)) exhibits the highest sensitivity, selectivity, and anti-interference properties, with ultra-fast fluorescence transient reaction (3s) and remarkably low detection limit of 41.82 ppb as well as noticeable color change. When TCTG((50%)) reacted with H2S, the ICT effects are inhibited, leading to the recovery of photoinduced electron transfer (PET) and fluorescence quenching. Notably, probe TCTG is effectively utilized to detect changes in H2S levels in raw foods to assess their quality. Overall, the significance of this study is its potential to revolutionize food spoilage detection, offering a fast, reliable, and sensitive method to ensure food safety and reduce associated health and economic burdens.

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