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荧光碳量子点模拟酶比色-荧光双传感体系检测葡萄糖

关桦楠 张明一 王丹丹 张朱泽惠

食品科学2024,Vol.45Issue(24):232-241,10.
食品科学2024,Vol.45Issue(24):232-241,10.DOI:10.7506/spkx1002-6630-20240428-262

荧光碳量子点模拟酶比色-荧光双传感体系检测葡萄糖

A Colorimetric/Fluorescent Dual Sensing System Based on the Enzyme-like Activity of Fluorescent Carbon Quantum Dots for Detection of Glucose

关桦楠 1张明一 2王丹丹 2张朱泽惠3

作者信息

  • 1. 哈尔滨商业大学食品工程学院,黑龙江 哈尔滨 150076||江苏科技大学粮食学院,江苏 镇江 212100
  • 2. 哈尔滨商业大学食品工程学院,黑龙江 哈尔滨 150076
  • 3. 江苏科技大学粮食学院,江苏 镇江 212100
  • 折叠

摘要

Abstract

A colorimetric/fluorescent dual-sensing assay for the detection of glucose was established based on the peroxidase-like activity of fluorescent carbon quantum dots derived from corncob.In the system,glucose oxidase was added to specifically catalyze the oxidation of glucose to produce H2O2,which was then reacted with 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)under the catalysis of carbon quantum dots.Under optimized conditions,good linearity was observed between the absorbance(y)of the reaction system and glucose concentration(x)in the range of 0.001-0.5 mmol/L,which was fitted as follows:y=10.907x+0.659 5,R2=0.993 8,with a detection limit of 1.305 5 μmol/L.Moreover,good linearity was observed between the difference in fluorescence intensity(y)and glucose concentration(x)in the range of 0.001-0.1 mmol/L,which was fitted as follows:y=9 172x+4 438,R2=0.994 4,with a detection limit of 9.249 7 nmol/L.The method was applied to the detection of glucose in four real samples,with good spiked recovery rates and precision,which indicated that corncob fluorescent carbon quantum dots have the potential for application as an enzyme mimic in the detection of glucose.

关键词

碳量子点/过氧化物模拟酶/比色传感器/荧光传感器/葡萄糖/食品分析

Key words

carbon quantum dots/peroxidase mimic/colorimetric sensors/fluorescent sensors/glucose/food analysis

分类

轻工纺织

引用本文复制引用

关桦楠,张明一,王丹丹,张朱泽惠..荧光碳量子点模拟酶比色-荧光双传感体系检测葡萄糖[J].食品科学,2024,45(24):232-241,10.

基金项目

国家自然科学基金面上项目(31370649) (31370649)

国家自然科学基金青年科学基金项目(31201376) (31201376)

黑龙江省自然科学基金项目(LH2022C046) (LH2022C046)

食品科学

OA北大核心CSTPCD

1002-6630

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