摘要
姜黄素(curcumin,Cur)作为重要的食用色素,其每日摄入量有严格限量标准。因此,开发简单、快速、灵敏的食品中Cur分析新方法具有重要意义。以亚麻籽油为单一碳源,通过一步水热反应制备疏水性碳点(hydrophobic carbon dots,HB-CDs),以HB-CDs为能量供体,Cur为能量受体,构建了基于荧光共振能量转移(fluorescence resonance energy transfer,FRET)的荧光传感分析Cur新方法。所制备的HB-CDs呈球形,平均粒径为3.3 nm,主要含有C、O元素;HB-CDs最佳激发和发射波长分别为350 nm和425 nm。当Cur加入HB-CDs溶液中,随着Cur浓度的逐渐增大,HB-CDs的荧光(425 nm)出现明显的降低,而Cur的荧光(525 nm)逐渐增大。且HB-CDs与Cur作用后,荧光寿命出现了明显降低,表明HB-CDs与Cur之间作用机理为荧光共振能量转移。通过HB-CDs的荧光变化可以实现对Cur的定量分析。在最佳的试验条件下,该方法检出限为20 nmol/L,线性范围为0.2~200μmol/L。该方法已成功地应用于糖果、奶粉、调味品样品中Cur测定,加标回收率为83.3%~112.0%。所制备的荧光分析方法能够成为食品样品中Cur检测的有效手段。
Curcumin(Cur)is an important food pigment,and its daily intake is strictly limited.Therefore,it is of great significance to develop a simple,rapid and sensitive method for the analysis of Cur in food.In this study,hydrophobic carbon dots(HB-CDs)were prepared by one-step hydrothermal reaction using flaxseed oil as a single carbon source.A new method for fluorescence sensing of Cur based on fluorescence resonance energy transfer(FRET)mechanism was developed with HB-CDs as energy donors and Cur as energy acceptors.The prepared HB-CDs were spherical with an average particle size of 3.3 nm,mainly containing C and O elements.The optimal excitation and emission wavelengths of HB-CDs were 350 nm and 425 nm,respectively.When Cur was added to the HB-CDs solution,with the increase of Cur concentration,the fluorescence intensity of HB-CDs(425 nm)decreased significantly,while the fluorescence intensity of Cur(525 nm)increased gradually.After the interaction between HB-CDs and Cur,the fluorescence lifetime of HB-CDs was significantly reduced,indicating that the interaction mechanism between HB-CDs and Cur was fluorescence resonance energy transfer(FRET).Quantitative analysis of Cur can be achieved by the fluorescence changes of HB-CDs.Under the optimal experimental conditions,the detection limit of the method was 20 nmol/L,and the linear range was 0.2-200μmol/L.In addition,the method has been successfully applied to the determination of Cur in candy,milk powder and condiment samples,and the recoveries were 83.3%-112.0%.The prepared fluorescence analysis method can be used as an effective method for the detection of Cur in food samples.
作者
何梦瑶
江秀明
李俊丽
闫新雨
向国强
何丽君
HE Mengyao;JIANG Xiuming;LI Junli;YAN Xinyu;XIANG Guoqiang;HE Lijun(College of Chemical Engineering,Henan University of Technology,Zhengzhou 450001,China)
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2023年第6期98-104,共7页
Journal of Henan University of Technology：Natural Science Edition
基金
国家粮食和物资储备局粮油食品工程技术研究中心开放课题(GA2018007)。
关键词
亚麻籽油
碳点
姜黄素
荧光共振能量转移
flaxseed oil
carbon dots
curcumin
fluorescence resonance energy transfer
