Electrochemiluminescence platform for curcumin detection based on g-C3N4 of N-rich vacancy and Ti2AlC

IF 9.8 1区 农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2025-07-30 Epub Date: 2025-03-27 DOI:10.1016/j.foodchem.2025.144084
Yujia Song, Li Tian, Ruidan Li, Yanjia Guo, Pengfei Han, Guangping Ma, Hanyue Jiang, Wenzhuo Wang, Juan Lu
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Abstract

In this work, g-C3N4 of N-rich vacancy (CNNV) and mesoporous SiO2 were synthesized. A novel electrochemiluminescence (ECL) sensor for curcumin (Cur) based on CNNV@SiO2 and Ti2AlC was constructed. An initial ECL signal was generated from the CNNV-S2O82 system. SiO2 significantly adsorbed more S2O82, thereby enhancing the ECL signal. Ti2AlC served as an effective co-reaction promoter, further amplifying the ECL signal of CNNV@SiO2-S2O82 system. With the addition of Cur, the ECL signal also decreased, which can be attributed to the resonance energy transfer (RET) mechanism between CNNV (donor) and Cur (acceptor). Under optimal conditions, a strong linear relationship was observed between the change in ECL signal (ΔI) and the logarithm of Cur concentration (lgCCur), spanning from 5 × 10−15 to 5 × 10−9 mol L−1 with a detection limit of 1.7 × 10−15 mol L−1. The constructed ECL sensor was successfully applied to detect Cur in real samples.

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基于富n空位g-C3N4和Ti2AlC的姜黄素电化学发光检测平台
本文合成了富氮空位(CNNV)的g-C3N4和介孔SiO2。构建了一种基于CNNV@SiO2和Ti2AlC的姜黄素电化学发光(ECL)传感器。CNNV-S2O82−系统产生初始ECL信号。SiO2明显吸附了更多的S2O82−,从而增强了ECL信号。Ti2AlC作为有效的共反应促进剂,进一步放大了CNNV@SiO2-S2O82−体系的ECL信号。在CNNV(供体)和Cur(受体)之间的共振能量传递(RET)机制导致了ECL信号的减小。在最佳条件下,一个强大的线性关系之间观察到的变化发射极耦合逻辑信号(ΔI)和坏蛋的对数浓度(lgCCur),从5 × 10−15 - 5 × 10−9 摩尔 L−1检出限为1.7 × 10−15 摩尔 L−1。所构建的ECL传感器成功地应用于实际样品中的Cur检测。
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阿拉丁
K2S2O8
阿拉丁
1,2-bis(triethoxysilyl)ethane
阿拉丁
Tetraethyl orthosilicate
阿拉丁
Sodium salicylate
阿拉丁
Cetyltrimethylammonium bromide
阿拉丁
Triethanolamine
阿拉丁
Urea
阿拉丁
Melamine
阿拉丁
Curcumin
来源期刊
Food Chemistry
Food Chemistry 工程技术-食品科技
CiteScore
16.30
自引率
10.20%
发文量
3130
审稿时长
122 days
期刊介绍: Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
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