A novel aggregation-induced emission-featured hyperbranched poly(amido amine)s stabilized copper nanoclusters-cerium (III) sensor for detection of thiol flavor compounds in processed meat

被引：0

作者：

Tian, Xiaoxian ^{[1
]}

Li, Liang ^{[1
]}

Zheng, Xiaochun ^{[1
]}

Liu, Bai-Tong ^{[2
]}

Chen, Li ^{[1
]}

Wang, Zhenyu ^{[1
]}

Bi, Yongzhao ^{[3
]}

Song, Guangchun ^{[1
]}

Li, Shaobo ^{[1
]}

Meng, Qingye ^{[4
]}

Li, Cheng ^{[1
]}

Zhang, Dequan ^{[1
]}

机构：

[1] Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Qual & Safety Control Storage & T, Beijing 100193, Peoples R China

[2] Univ Hong Kong, Dept Chem, Hong Kong 999077, Peoples R China

[3] Beijing Technol & Business Univ, Food Lab Zhongyuan, Beijing 100048, Peoples R China

[4] Univ Hlth & Rehabil Sci, Sch Rehabil Sci & Engn, Qingdao 266071, Peoples R China

来源：

FOOD CHEMISTRY | 2025年 / 466卷

基金：

中国国家自然科学基金;

关键词：

Thiol flavor compounds; Detection; Dual-channel fluorescence; Hyperbranched poly(amido amine); Copper nanocluster; FLUORESCENT-PROBE; ARRAY; PHOTOLUMINESCENCE; POLYETHYLENEIMINE; DISCRIMINATION;

D O I：

10.1016/j.foodchem.2024.142236

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Thiol flavor compounds are a class of flavoring ingredients that contribute significantly to food flavor. However, rapid discrimination of multiple thiol-flavor compounds remain a challenge. In this study, a ratiometric fluorescent sensor (TPE-ssHPA@Cu NCs-Ce3+) with dual-channel fluorescence features was developed using tetraphenylethene-embedded hyperbranched poly(amidoamine) as a template to stabilize the copper nanocluster-cerium ions. The sensor was explored for the specific discrimination of six typical thiol flavor compounds, each producing diverse fluorescent fingerprints that were further identified using pattern recognition methods. The sensor achieved a rapid response in identifying thiol flavor compounds and multicomponent mixtures, with detection limits of 0.32-3.13 mu M. Furthermore, it was successfully applied to differentiate between the different types and cooking times of meat broths.

引用

页数：13