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- Title
Construction of fluorescent copper nanoclusters for selective sensing Fe<sup>3+</sup> in food samples based on absorption competition quenching mechanism.
- Authors
Yang, Xiao-Shuai; Wang, Lu-Liang; Zhao, Jie; Ji, Shi-Lei; Liu, Quan-Wen; Peng, Xin-Yan; Hu, Zhen-Hua; Liu, Yu-Shen; Wang, Ping
- Abstract
Facile fabrication of copper nanoclusters (CuNCs) with excellent fluorescence is desirable, but remains challenging and scarce for sensing applications in food. In this work, albumin egg (AE) stabilized CuNCs were prepared by a self-assembly templated method. The obtained fluorescent AE-CuNCs exhibited a strong emission at 412 nm upon excitation at 325 nm. Based on the absorption competition quenching mechanism, the AE-CuNCs fluorescent probe for Fe3+ was developed. The probe had good linearity (0.10–1000 µM) with R2 (0.986), low limits of detection (30 nM) and good selectivity. Furthermore, the iron content in noodles, biscuits, light soy sauce and bean sprouts was successfully determined by the fluorescent probe. Highlights: AE-CuNCs with excellent fluorescence were prepared by a templated method. The AE-CuNCs probe had good sensitivity and selectivity for Fe3+ duo to absorption competition quenching mechanism. The proposed AE-CuNCs probe was successfully applied to determine iron content from complex food samples.
- Subjects
COPPER; SOYBEAN; FLUORESCENT probes; IRON; ABSORPTION; NOODLES; COOKIES
- Publication
Journal of Food Measurement & Characterization, 2023, Vol 17, Issue 3, p2850
- ISSN
2193-4126
- Publication type
Article
- DOI
10.1007/s11694-023-01828-5