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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Veröffentlicht in:	Food chemistry Jg. 351; S. 129215
Hauptverfasser:	Rong, Yawen, Ali, Shujat, Ouyang, Qin, Wang, Li, Wang, Bing, Chen, Quansheng
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	England Elsevier Ltd 30.07.2021
Schlagworte:	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-Zugang:	Volltext
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