Fluorescence Sensing Detection of Octopamine in Foods Based on Upconversion Molecularly Imprinted Polymers

被引：0

作者：

Sun S. ^{[1
]}

Bai X. ^{[1
]}

Shi A. ^{[1
]}

Hu X. ^{[1
]}

Zhao T. ^{[1
]}

Sheng W. ^{[1
]}

Fang G. ^{[1
]}

机构：

[1] State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin

来源：

Journal of Chinese Institute of Food Science and Technology | 2021年 / 21卷 / 02期

关键词：

Fluorescence detection; Food; MIP; OA; UCNPs;

D O I：

10.16429/j.1009-7848.2021.02.031

中图分类号：

学科分类号：

摘要：

In this paper, a fluorescent molecularly imprinted polymers with high selective recognition sites for octopamine was synthesized using octopamine as temple, upconversion fluorescent nanoparticles as matrix and the element of fluorescent sensing by a surface imprinting technique in combination with a sol-gel process. The developed polymers were applied to the quantitative determination of octopamine. Under the optimum conditions, the fluorescence intensity of polymers increased linearly with the increasing concentration of octopamine ranging 2-10 mg/L with a detection limit of 0.37 mg/L(S/N=3). In order to validate the applicability, the fluorescent method was used to detect octopamine in complex samples including wine and cheese. The recoveries ranging 86% - 98% with a relative standard deviation(RSD) ranging from 0.54% to 4.65% were obtained. The above result indicated that the proposed fluorescent method provided a new platform for the measurement of octopamine in food samples. © 2021, Editorial Office of Journal of CIFST. All right reserved.

引用

页码：254 / 259

页数：5

共 18 条

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