A CsPb 0.95 Ni 0.05 Br 3 NCs-based fluorescence sensor for rapidly and accurately evaluating trace water in edible oils along with the structure destruction and dissolution

文献类型： 外文期刊

第一作者： Ye, Qin

作者： Ye, Qin;Zhu, Penghao;Meng, Xianghe;Lu, Yuanchao;Li, Jie

作者机构：

关键词： Water content; Edible oils; Fluorescence sensors; Structure destruction and dissolution; CsPb0,95Ni0,05Br3 NCs

期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）

ISSN： 2590-1575

年卷期： 2025 年 25 卷

页码：

收录情况： SCI

摘要： Metal ions with smaller radii than Pb2+ can stabilize CsPbBr3 NCs' cubic structure by lattice shrinkage, but lacking sensing research. Herein, Ni-substituting CsPbBr3 NCs were prepared to rapidly and accurately detect water content (WC) in edible oils. CsPb 0.95 Ni 0.05 Br 3 NCs had the highest fluorescence intensity, approximately 125 % of CsPbBr3 NCs. The results displayed that CsPb 0.95 Ni 0.05 Br 3 NCs were uniformly quadrilateral crystalline packing (8.78 +/- 0.28 nm particle size) with inter-planar distances of 0.41, 0.33, and 0.29 nm. Given the fluorescence quenching behavior, a superior linear curve between fluorescence-decreased ratio and WC was established within 0-3 %o (v/v) and a detection limitation of 0.042 %o . Furthermore, excellent precision and accuracy were verified in various oils with a relative error of 2.06 %. It was suggested that water destroyed and dissolved CsPb 0.95 Ni 0.05 Br 3 NCs' crystal structure to induce fluorescence quenching. Thus, Pb-site substitutions of CsPbBr3 NCs enhanced the sensing performance, enlightening other elements-substituted CsPbBr3 NCs for sensing.

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