超灵敏NO_2~-纳米传感器的研究及褐藻中NO_2~-的检测
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  • 英文篇名:Study on ultra-sensitive NO_2~- nanosensor and detection of NO_2~- in brown algae
  • 作者:苗攀登 ; 刘钟栋
  • 英文作者:MIAO Pan-deng;LIU Zhong-dong;Grain college,Henan University of Technology;
  • 关键词:金纳米颗粒 ; 亚硝酸盐 ; 褐藻 ; 检测限
  • 英文关键词:gold nanoparticles;;nitrite;;brown algae;;detection limit
  • 中文刊名:ZSTJ
  • 英文刊名:China Food Additives
  • 机构:河南工业大学粮油食品学院;
  • 出版日期:2019-04-25 14:54
  • 出版单位:中国食品添加剂
  • 年:2019
  • 期:v.30;No.182
  • 基金:国家重点研发计划(项目编号:2016YFD0400800)
  • 语种:中文;
  • 页:ZSTJ201904022
  • 页数:7
  • CN:04
  • ISSN:11-3542/TS
  • 分类号:113-119
摘要
现阶段,低值食品原料(如褐藻)引起人们的重视,低值资源的利用也列入了国家十三五计划,但是,由于环境污染,褐藻中的亚硝酸盐是食品安全的重大威胁。本研究利用纳米技术与传统检测手段相结合的方法,大大降低了检测限,改进了常用的亚硝酸盐的检测方法(比色法),也就是对氨基苯硫酚和萘基乙二胺分别修饰到金纳米颗粒上得到两种功能化金纳米颗粒,进行重氮化耦合反应后,金纳米颗粒的光学性能发生变化,这种变化与体系中的亚硝酸盐的含量呈正相关。金纳米颗粒对信号响应起到了放大的效果。改进后的方法的检测限达到了4 ng/mL,而且操作简单,成本低,稳定性好,适用于记录低值食品原料中微量亚硝酸盐的产生过程。本研究是新兴的纳米技术与传统检测技术的结合,纳米技术促进了食品检测行业的发展,也是食品工业发展必不可少的关键一步。
        Nowadays,low-value food raw materials(such as brown algae)have attracted people's attention. the use of low-value resources were included in The National 13 th Five-Year Plan. However,due to environmental pollution,nitrite in brown algae is a major threat to food safety. In this study,the combination of nanotechnology and traditional detection methods were used to greatly reduce the detection limit and improved the commonly nitrite detection method(colorimetric method). The p-aminothiophenol and naphthylethylenediamine were respectively modified onto gold nanoparticles to obtain two functionalized gold nanoparticles. After the diazotization coupling reaction,the optical properties of the gold nanoparticles have changed which was positively correlated with content of nitrite. Gold nanoparticles act to amplify the signal response. The improved method had a detection limit of4 ng/mL,and was simple in operation,low in cost and good in stability,which was suitable for recording the production process of trace nitrite in low-value food materials. This study was a combination of emerging nanotechnology and traditional detection technology which had promoted the development of the food testing industry and was an essential step in the development of the food industry.
引文
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