您好，欢迎访问浙江省农业科学院 机构知识库！
浙江省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

A colorimetric detection of acrylamide in potato chips based on nucleophile-initiated thiol-ene Michael addition

文献类型： 外文期刊

作者： Hu, Qinqin 1 ; Fu, Yingchun 1 ; Xu, Xiahong 2 ; Qiao, Zhaohui 1 ; Wang, Ronghui 3 ; Zhang, Ying 1 ; Li, Yanbin 1 ;

作者机构： 1.Zhejiang Univ, Coll Biosyst Engn & Food Sci, Hangzhou 310058, Zhejiang, Peoples R China

2.Zhejiang Acad Agr Sci, Inst Qual & Standard Agroprod, State Key Lab Breeding Base Zhejiang Sustainable, Minist Agr,Key Lab Pesticide Residue Detect, Hangzhou 310021, Zhejiang, Peoples R China

3.Univ Arkansas, Dept Biol & Agr Engn, Fayetteville, AR 72701 USA

期刊名称：ANALYST （ 影响因子：4.616； 五年影响因子：4.232 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： Acrylamide (AA), a neurotoxin and a potential carcinogen, has been found in various thermally processed foods such as potato chips, biscuits, and coffee. Simple, cost-effective, and sensitive methods for the rapid detection of AA are needed to ensure food safety. Herein, a novel colorimetric method was proposed for the visual detection of AA based on a nucleophile-initiated thiol-ene Michael addition reaction. Gold nanoparticles (AuNPs) were aggregated by glutathione (GSH) because of a ligand-replacement, accompanied by a color change from red to purple. In the presence of AA, after the thiol-ene Michael addition reaction between GSH and AA with the catalysis of a nucleophile, the sulfhydryl group of GSH was consumed by AA, which hindered the subsequent ligand-replacement and the aggregation of AuNPs. Therefore, the concentration of AA could be determined by the visible color change caused by dispersion/aggregation of AuNPs. This new method showed high sensitivity with a linear range from 0.1 mu mol L-1 to 80 mu mol L-1 and a detection limit of 28.6 nmol L-1, and especially revealed better selectivity than the fluorescence sensing method reported previously. Moreover, this new method was used to detect AA in potato chips with a satisfactory result in comparison with the standard methods based on chromatography, which indicated that the colorimetric method can be expanded for the rapid detection of AA in thermally processed foods.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：浙江省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台