期刊
FOOD CHEMISTRY
卷 356, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.129668
关键词
Acrylamide; Carbon quantum dots; Biosensor; Bread crust; DNA
资金
- Guangdong Basic and Applied Basic Research Foundation [2020A1515010936]
- National Key R&D Program of China [2018YFC1603400]
- Fundamental Research Funds for the Central Universities [D2190450]
- Contemporary International Collaborative Research Centre of Guangdong Province on Food Innovative Processing and Intelligent Control [2019A050519001]
- Common Technical Innovation Team of Guangdong Province on Preservation and Logistics of Agricultural Products [2020KJ145]
A simple fluorescent biosensor based on single-stranded DNA (ssDNA) and carbon quantum dots (CQDs) was developed for the sensitive detection of acrylamide (AM) in food products. The sensor exhibited a low detection limit of 2.41 x 10-8 M in standard solution and a wide linear range with high accuracy. Practical applications of the biosensor showed promising results with good recovery percentage in bread crust samples.
As a potential carcinogen produced in food thermal processing, acrylamide (AM) can cause irreversible harm to human health. For the detection of AM in food products, a simple fluorescent biosensor based on single-stranded DNA (ssDNA) and carbon quantum dots (CQDs) was developed. Reduced fluorescence intensity of CQDs at 445 nm (excitation at 350 nm) was induced by the attachment of ssDNA. In the presence of AM, ssDNA was preferentially bound to AM by hydrogen bonding and the degree of fluorescence reduction was smaller than that without AM. Under optimized conditions, results showed that the sensing approach for detecting AM had a low detection limit of 2.41 x 10-8 M in the standard solution, and a linear relationship ranging from 5 x 10-3 to 1 x 10-7 M with the determination coefficient (R2) of 0.9895 was obtained. Furthermore, a good recovery percentage (91.36-98.11%) in bread crust showed the potential for practical applications of this proposed biosensor.
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