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比率型氮化硼量子点-铕荧光传感器检测动物源食品中的四环素

Ratiometric fluorescence sensor based on boron nitride quantum dots and europium ions for tetracyclines detection in food

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【作者】 贾珮杨铠溶侯晋杰王丽

【Author】 Jia Pei;Yang Kairong;Hou Jinjie;Wang Li;College of Food Science and Engineering,Northwest A&F University;

【机构】 西北农林科技大学食品科学与工程学院

【摘要】 动物源食品中四环素(TCs)的大量残留会对人体造成严重危害,因此迫切需要设计一种检测四环素的有效方法以保护人体健康。本研究构建了一种新型的基于氮化硼量子点和铕离子(BNQDs-Eu3+)的比率荧光传感器实现TCs检测。将硼酸和尿素作为前驱体,通过简便的水热方法合成了蓝色荧光的BNQDs。当TCs加入到BNQDsEu3+的混合体系中时,由于内滤效应(IFE)和天线效应(AE)的协同作用,BNQDs的蓝色荧光被淬灭,而Eu3+的红色荧光被增强。试验证明,该传感器对四环素(TET),强力霉素(DOX)和土霉素(OXY)的检测限分别为0.019,0.028,0.104μmol/L。另外,将BNQDs-Eu3+传感器用于检测牛奶和牛肉样品中的TET,结果与液相色谱-质谱法(LC-MS)没有显着差异。最后,基于BNQDs-Eu3+的检测试纸条成功用于肉眼识别TCs,方便直观且具有实用性。

【Abstract】 On account of the excessive residues and serious detriments,it is imminent to design an efficient method to determine tetracyclines(TCs) for protecting human health.In this work,a novel ratiometric fluorescence sensor was constructed for TCs based on powerful boron nitride quantum dots and europium ions(BNQDs-Eu3+) system.The blue-emitting BNQDs were synthesized via a facile hydrothermal route using boric acid and urea as precursors.When TCs presented in the hybrid of BNQDs and Eu3+,the blue fluorescence of BNQDs was quenched and yet the red fluorescence of Eu3+ was enhanced,which can be attributed to the inner filter effect(IFE) as well as the antenna effect(AE).Besides,it was confirmed that the proposed sensor possessed good detection limits of 0.019,0.028 and 0.104 μmol/L for tetracycline(TET),doxycycline(DOX) and oxytetracycline(OXY),respectively.Additionally,the results of BNQDs-Eu3+sensor detecting TET in milk and beef samples showed insignificant difference with those of liquid chromatography-mass spectrometry(LC-MS).And the BNQDs-Eu3+-based test paper was successfully used in easy and visual detection of TCs by naked eyes,indicating the practical applicability of the sensor.

  • 【会议录名称】 中国食品科学技术学会第十七届年会摘要集
  • 【会议名称】中国食品科学技术学会第十七届年会
  • 【会议时间】2020-10-28
  • 【会议地点】中国陕西西安
  • 【分类号】TS207.3;O657.3
  • 【主办单位】中国食品科学技术学会
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