利用碳点与氧化石墨烯之间的FRET,基于适配体的DON比率测定

IF 4.6 2区 农林科学 Q2 CHEMISTRY, APPLIED Journal of Food Composition and Analysis Pub Date : 2025-05-01 Epub Date: 2025-02-18 DOI:10.1016/j.jfca.2025.107384
Meijun Lu , Tianlin Wang , Tiange Li , Yan Ma , Xianqing Huang , Libin Wan , Fayun Wang , Lianjun Song
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引用次数: 0

摘要

基于氧化石墨烯(GO)与碳点之间的FRET,开发了一种用于脱氧雪腐烯醇(DON)检测的比例感应传感器。蓝碳点被适体功能化,充当能量供体,氧化石墨烯充当能量受体。在没有DON的情况下,氧化石墨烯的加入使蓝色碳点的荧光猝灭,而作为内参信号的红色碳点的荧光保持不变。当引入DON时,适体选择性地与靶结合,增加供体和受体之间的距离,破坏FRET,并逐渐恢复蓝色荧光。该传感器在0.05 ~ 200 ng/mL浓度范围内与DON呈良好的线性关系,检出限为14.7 pg/mL。优异的分析性能和高灵敏度表明该传感器在实际样品矩阵中检测DON的潜力。
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Aptamer based ratiometric determination of DON by exploiting the FRET between carbon dots and graphene oxide
A ratiometric aptasensor for deoxynivalenol (DON) detection was developed based on FRET between graphene oxide (GO) and carbon dots. Blue carbon dots, functionalized with aptamers, act as energy donors, while GO functions as the energy acceptor. In the absence of DON, the addition of GO quenches the fluorescence of the blue carbon dots, while the fluorescence of red carbon dots, used as internal reference signals, remains unchanged. When DON is introduced, the aptamer selectively binds to the target, increasing the distance between the donor and acceptor, disrupting FRET, and gradually restoring the blue fluorescence. The sensor demonstrated a strong linear relationship within the concentration range of 0.05–200 ng/mL of DON, with a detection limit of 14.7 pg/mL. The superior analytical performance and high sensitivity indicate the potential of the sensor for DON detection in real sample matrices.
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来源期刊
Journal of Food Composition and Analysis
Journal of Food Composition and Analysis 工程技术-食品科技
CiteScore
6.20
自引率
11.60%
发文量
601
审稿时长
53 days
期刊介绍: The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.
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