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
作者： Zhang, Jiaran 1 ; Wang, Yizhong 5 ; Xu, Zeyu 1 ; Shi, Ce 1 ; Yang, Xinting 1 ;
作者机构： 1.Beijing Acad Agr & Forestry Sci, Informat Technol Res Ctr, Beijing 100097, Peoples R China
2.Beijing Acad Agr & Forestry Sci, Natl Engn Res Ctr Informat Technol Agr, Beijing 100097, Peoples R China
3.Beijing Acad Agr & Forestry Sci, Natl Engn Lab Agri Prod Qual Traceabil, Beijing 100097, Peoples R China
4.Beijing Univ Civil Engn & Architecture, Sch Elect & Informat Engn, 15 Yongyuan Rd, Beijing 100044, Peoples R China
5.Tianjin Univ Sci & Technol, Dept Automat & Informat, Tianjin 300222, Peoples R China
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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