共 25 条
Engineering a "dual-key-and-lock" ratiometric fluorescent nanoprobe for real-time reporting the freshness and quality of meat
被引:11
|作者:
Xiao, Xiao
[1
]
Shen, Yizhong
[2
]
Cao, Jinxuan
[1
]
Sun, Baoguo
[1
]
机构:
[1] Beijing Technol & Business Univ, Sch Food & Hlth, Beijing 100048, Peoples R China
[2] Hefei Univ Technol, Sch Food & Biol Engn, Key Lab Agr Prod Proc Anhui Prov, Hefei 230009, Peoples R China
来源:
关键词:
H2S;
pH;
Food safety;
Fluorescent nanoprobe;
Meat spoilage;
HYDROGEN-SULFIDE;
GOLD NANOCLUSTERS;
H2S;
PH;
PROBE;
EMISSION;
DYES;
FOOD;
D O I:
10.1016/j.foodchem.2022.133879
中图分类号:
O69 [应用化学];
学科分类号:
081704 ;
摘要:
Accurate and real-time reporting the freshness and quality of meat has far-reaching implications for safeguarding food safety and public health. Owing to the significant indicator role of H2S in meat spoilage, we here designed a ``dual-key-and-lock'' kind of H+-powered H2S-responsive ratiometric fluorescent nanoprobe BODIPY/ Cy7Cl@HyNPs for precise and real-time evaluating the meat freshness. After incubation with spoilt meat, BODIPY/Cy7Cl@HyNPs was simultaneously initiated by the abnormal H+ and H2S acted as "dual-keys". As a result, the fluorescence emission of BODIPY/CyCl@HyNPs at similar to 688 nm was enhanced, and the other emission at similar to 818 nm was quenched, thereby yielding a typical H+-powered ratiometric fluorescence response toward H2S in meat. In addition, we also successfully exploited BODIPY/Cy7Cl@HyNPs to achieve the real-time monitoring of the meat freshness during storage by measuring the changes of fluorescence signals and solution color.
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页数:10
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