A turn-on upconversion fluorescence sensor for acrylamide in potato chips based on fluorescence resonance energy transfer and thiol-ene Michael addition

•A novel method for the determination of acrylamide was developed.•The sensor was based on FRET between UCNPs and RBD regulated by GSH.•Acrylamide was sensing by thiol-ene Michael addition reaction between GSH and AA.•The sensor has good results on the sensitivity and practicality for potato chips....

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Bibliographic Details
Published in:Food chemistry Vol. 351; p. 129215
Main Authors: Rong, Yawen, Ali, Shujat, Ouyang, Qin, Wang, Li, Wang, Bing, Chen, Quansheng
Format: Journal Article
Language:English
Published: England Elsevier Ltd 30.07.2021
Subjects:
Acrylamide
Acrylamide - analysis
Acrylamide - chemistry
acrylamides
chemical reactions
detection limit
energy transfer
fluorescence
Fluorescence resonance energy transfer
Fluorescence Resonance Energy Transfer - instrumentation
Food Analysis - methods
food chemistry
Food Handling
Glutathione
high performance liquid chromatography
hot water treatment
Limit of Detection
nanoparticles
Nanoparticles - chemistry
phosphine
potatoes
rapid methods
rhodamines
Solanum tuberosum - chemistry
Sulfhydryl Compounds - chemistry
Thiol-ene Michael addition
Upconversion nanoparticles
Acrylamide
Fluorescence resonance energy transfer
Thiol-ene Michael addition
Upconversion nanoparticles
Glutathione
ISSN:0308-8146, 1873-7072, 1873-7072
Online Access:Get full text
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Summary:•A novel method for the determination of acrylamide was developed.•The sensor was based on FRET between UCNPs and RBD regulated by GSH.•Acrylamide was sensing by thiol-ene Michael addition reaction between GSH and AA.•The sensor has good results on the sensitivity and practicality for potato chips. This study describes a turn-on upconversion fluorescence sensor for the detection of acrylamide (AA) based on glutathione (GSH) modulated turn-on fluorescence strategy. Polyethyleneimine-modified upconversion nanoparticles were first prepared by the hydrothermal method and then Rhodamine B derivative (RBD) was loaded on their surface through non-covalent bonding. The GSH coupled with RBD and strongly quenched the upconversion fluorescence via fluorescence resonance energy transfer. Upon addition of tris (2-carboxyethyl) phosphine, the thiol-ene Michael addition reaction between GSH and AA was efficiently catalyzed, resulted in the quenched fluorescence triggered on. Under the optimum conditions, a linear detection range from 0.1 to 104 μM was implemented for AA with a limit of detection of 0.68 nM and great sensitivity was observed. Importantly, the proposed sensor was evaluated for spiked potato chips samples with a satisfactory result in contrast to high-performance liquid chromatography, confirmed its applicability for the rapid detection of AA.
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ISSN:0308-8146
1873-7072
1873-7072
DOI:10.1016/j.foodchem.2021.129215