提高 Tb3+ 功能化锆基双金属 MOF 在鱼类孔雀石绿肉眼检测中的灵敏度和准确性

IF 4.7 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Foods Pub Date : 2024-09-09 DOI:10.3390/foods13172855
Yue Zhou, Yuanyuan Jiang, Xiangyu Chen, Hongchen Long, Mao Zhang, Zili Tang, Yufang He, Lei Zhang, Tao Le
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引用次数: 0

摘要

利用水热法合成了一种比率荧光探针 UiO-OH@Tb,它是一种用 Tb3+ 功能化的锆基 MOF。该探针利用 Tb3+ 与孔雀石绿(MG)之间的荧光共振能量转移(FRET)机制,对 MG 进行双反信号比率荧光检测。随着 MG 浓度的增加,探针的颜色从青绿色变为蓝色。相比之下,单金属 MOFs(UiO-OH)探针在与 MG 作用后,由于内滤光片效应(IFE),只显示出蓝色荧光淬灭。此外,复合荧光探针(UiO-OH@Tb)表现出更高的灵敏度,其检测限(LOD)为 0.19 μM,明显低于单金属 MOFs 的检测限(25 μM)。此外,利用智能手机的 RGB 功能可以现场检测出 MG 的含量(LOD = 0.94 μM)。因此,事实证明 UiO-OH@Tb 探针是检测 MG 的理想材料,在实际应用中具有重要的实用价值。
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Enhanced Sensitivity and Accuracy of Tb3+-Functionalized Zirconium-Based Bimetallic MOF for Visual Detection of Malachite Green in Fish
The ratiometric fluorescent probe UiO-OH@Tb, a zirconium-based MOF functionalized with Tb3+, was synthesized using a hydrothermal method. This probe employs the fluorescence resonance energy transfer (FRET) mechanism between Tb3+ and malachite green (MG) for the double-inverse signal ratiometric fluorescence detection of MG. The probe’s color shifts from lime green to blue with an increasing concentration of MG. In contrast, the monometallic MOFs’ (UiO-OH) probe shows only blue fluorescence quenching due to the inner filter effect (IFE) after interacting with MG. Additionally, the composite fluorescent probe (UiO-OH@Tb) exhibits superior sensitivity, with a detection limit (LOD) of 0.19 μM, which is significantly lower than that of the monometallic MOFs (25 μM). Moreover, the content of MG can be detected on-site (LOD = 0.94 μM) using the RGB function of smartphones. Hence, the UiO-OH@Tb probe is proven to be an ideal material for MG detection, demonstrating significant practical value in real-world applications.
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来源期刊
Foods
Foods Immunology and Microbiology-Microbiology
CiteScore
7.40
自引率
15.40%
发文量
3516
审稿时长
15.83 days
期刊介绍: Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: Ÿ manuscripts regarding research proposals and research ideas will be particularly welcomed Ÿ electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material Ÿ we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds
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