A study of fluorescence properties of citrinin in 尾-cyclodextrin aqueous solution and different solvents

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• 作者：Youxiang Zhou^b ; ¹ ; Jianbiao Chen^a ; ¹ ; Lina Dong^a ; Liang Lu^a ; Fusheng Chen^a ; ^c ; ^d ; Dingjin Hu^b ; Xiaohong Wang^a ; ^c ; ^{wxh@mail.hzau.edu.cn}
• 关键词：Citrinin ; 尾-cyclodextrin ; Fluorescence enhancement ; Solvent effect
• 刊名：Journal of Luminescence
• 出版年：2012
• 期刊代码：54_00222313
• 类别：ch
• 出版时间：June, 2012
• 卷：132
• 期：6
• 页码：1437-1445
• 文件大小：1335 K

摘要

Citrinin (CIT) is a nephrotoxic mycotoxin initially isolated from filamentous fungus Penicilliu citrinum. It was later isolated from several other species, such as Aspergillus and Monascus. It has a conjugated, planar structure that gives it a natural fluorescence ability, which can be used to develop sensitive methods for detecting CIT in food. In this paper, we used the spectro铿倁orescence technique to study the effects of pH value, 尾-cyclodextrin (尾-CD) and organic solvents on the CIT fluorescence intensity. The results show that lower pH value, aceitc acid, 尾-CD and acetonitrile can induce a higher fluorescence intensity of CIT, but methanol or H₂O has a decreasing effect on the fluorescence intensity of CIT. Findings in this study provide a theoretical basis for development of a high sensitivity fluorescence-based trace analysis for CIT detection.