Fluorescent detection of tartrazine based on the supramolecular self-assembly of cationic perylene diimide.

Fluorescence Food condiments Perylene derivate Supramolecular self-assembly Tartrazine Test strips Visual detection

Journal

Mikrochimica acta
ISSN: 1436-5073
Titre abrégé: Mikrochim Acta
Pays: Austria
ID NLM: 7808782

Informations de publication

Date de publication:
13 07 2023
Historique:
received: 17 03 2023
accepted: 03 06 2023
medline: 17 7 2023
pubmed: 14 7 2023
entrez: 13 7 2023
Statut: epublish

Résumé

A cationic perylene probe was designed and synthesized for sensitive determination of tartrazine. In the presence of tartrazine, the fluorescence of the perylene probe was quenched by efficient supramolecular self-assembly of the perylene derivate. The quenching is caused by the synergistic effect of noncovalent interactions including static electricity, π-π stacking, and hydrophobic interaction. Benefiting from these advantages, the probe exhibited excellent sensing performance to tartrazine within 2 min. The detection and quantification limit of tartrazine are as low as 2.42 and 8.07 nmol L

Identifiants

pubmed: 37442817
doi: 10.1007/s00604-023-05862-4
pii: 10.1007/s00604-023-05862-4
doi:

Substances chimiques

Tartrazine I753WB2F1M
Fluorescent Dyes 0
perylenediimide 0
Perylene 5QD5427UN7
Imides 0

Types de publication

Journal Article Research Support, Non-U.S. Gov't

Langues

eng

Sous-ensembles de citation

IM

Pagination

290

Subventions

Organisme : National Natural Science Foundation of China
ID : 31871877
Organisme : National Key Research and Development Program of China
ID : 2019YFC1606303

Informations de copyright

© 2023. The Author(s), under exclusive licence to Springer-Verlag GmbH Austria, part of Springer Nature.

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Auteurs

Yijian Zhao (Y)

Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.

Weilian Zheng (W)

Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.

Mengyu Liao (M)

Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.

Shuai Zhou (S)

Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.

Weiheng He (W)

Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.

Ming Liu (M)

Technical Center for Safety of Industrial Products of Tianjin Customs District, Tianjin Key Laboratory of Port Non-Traditional Security (NTS) Risk Prevention and Control Science and Technology, Laboratory of Emergency Inspection and Testing for Toxicological Safety Assessment of Import and Export Food Safety of General Administration of Customs, Tianjin, China.

Zhiyi Yao (Z)

Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China. yaozy@cau.edu.cn.

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