基于氧化香菇多糖金纳米簇复合物的电化学发光在腐胺检测中的应用

Application of electrochemiluminescence based on oxidized lentinan Au nanocluster composites in the detection of putrescine

对香菇多糖进行氧化修饰,以氧化香菇多糖(OLNT)为模板,利用微波辅助加热法制备了氧化香菇多糖金纳米簇复合物(OLNT-AuNCs);利用腐胺对OLNT-AuNCs电化学发光(ECL)的猝灭效果,建立了腐胺传感器并用于3种市售葡萄酒中腐胺质量浓度的检测。结果表明:OLNT对AuNCs分散效果良好,AuNCs平均粒径为2.8 nm,晶格条纹间距为0.23 nm,在紫外光照射下,AuNCs可发出红色荧光,荧光峰值为612 nm;OLNT-AuNCs作为发光剂,在共反应剂K_(2)S_(2)O_(8)体系中具有良好的ECL特性,腐胺对该发光体系有稳定的特异性猝灭效果,ECL猝灭程度(ΔI_(ECL))与腐胺质量浓度对数(lg C)呈良好的线性相关关系(R^(2)=0.9975),线性范围为0.03~18.6 mg/L,检出限为9μg/L(S/N=3);3种市售葡萄酒样品中均检出腐胺,RSD均小于2%,平均加标回收率为91.2%~109.3%,该传感器重复性较好,回收率较高,可用于食品或生物样品中腐胺的检测。

Lentinan(LNT)was pre-oxidation and gold polysaccharide/Au nanoclusters complexes(OLNT-AuNCs)were prepared using oxidized polysaccharides(OLNT)via microwave-assisted synthesis.Based on the quenching effect of putrescine on the electrochemiluminescence(ECL)of OLNT-AuNCs,a putrescine sensor was established and used to detect the content mass concentration of putrescine in three commercially-available dry red wines.The results showed that OLNT had a good dispersion effect on AuNCs,the average particle size of AuNCs was 2.8 nm,and the spacing of lattice stripes was 0.23 nm.Under UV irradiation,AuNCs emitted red fluorescence with a peak of 612 nm;OLNT-AuNCs were excellent ECL emitters in the co-reaction reagents K_(2)S_(2)O_(8) system,putrescine had stable and specific quenching effect on this ECL system,and the decreased ECL intensity was linear with the logarithm of concentrations of putrescine in the range of 0.03~18.6 mg/L(R^(2)=0.9975),and the limit of detection was 9μg/L(S/N=3).Putrescine was detected in all red wine samples three commercially-available dry red wines,and the average recovery values were 91.2%~109.3%,indicating that the system could meet the detection requirements of putrescine in food samples.the RSD of the determined value was less than 2%,and the recovery were 91.2%~109.3%,indicating that the sensor had good repeatability and high recovery,which could be used for the detection of putrescine in food or biological samples.