Rapid Detection of Acrylamide in Food Using Mn-Doped ZnS Quantum Dots as a Room Temperature Phosphorescent Probe

Demirhan B., Demirhan B., Ertaş N., Şatana Kara H. E.

FOOD ANALYTICAL METHODS, vol.11, no.5, pp.1367-1373, 2018 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 11 Issue: 5
  • Publication Date: 2018
  • Doi Number: 10.1007/s12161-017-1116-7
  • Journal Name: FOOD ANALYTICAL METHODS
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.1367-1373
  • Keywords: Acrylamide, Quantumdot, Room temperature phosphorescence, Food analysis, CARBOHYDRATE-RICH FOODS, CHROMATOGRAPHY, ASSAY, ACID
  • Gazi University Affiliated: Yes

Abstract

Acrylamide (ACR) is a potential carcinogen and is found in thermally processed foods such as potato chips, biscuits, baby foods, coffee, etc. In this paper, l-cysteine-capped Mn-doped ZnS quantum dots (QDs) as phosphorescent probes were used for the determination of ACR. This method based on quenching of the phosphorescence intensity of the QDs with the interaction of ACR. Room temperature phosphorescence (RTP) intensity of QDs was quenched rapidly upon the addition of the quencher. The quenching mechanism of Mn-doped ZnS QDs by ACR was dynamic and the quenching constant was found as 3 x 10(4) M-1. A linear response was observed from 2 to 20 mu g mL(-1) of ACR with a limit of detection of 0.56 mu g mL(-1). ACR was determined in all samples in the range of 24.3 to 453.2 g kg(-1). The results showed that the proposed method is sensitive, selective, fast, and does not require a derivatization step.