title: Detection of acrylamide in potato chips using a fluorescent sensing method based on acrylamide polymerization-induced distance increase between quantum dots.
abstract: Acrylamide is a neurotoxin and potential carcinogen, but is found in various thermally processed foods such as potato chips, biscuits, and coffee. Simple and sensitive methods for on-line detection of acrylamide are needed to ensure food safety. In this paper, a novel fluorescent sensing method based on acrylamide polymerization-induced distance increase between quantum dots (QDs) was proposed for detecting acrylamide in potato chips. The functional QDs were prepared by their binding with N-acryloxysuccinimide (NAS), which was characterized by Fourier transform infrared (FR-IR) spectra. The carbon-carbon double bonds of NAS modified QDs polymerized with assistance of photo initiator under UV irradiation, leading to QDs getting closer along with fluorescence intensity decreasing. Acrylamide in the sample participated in the polymerization and induced an increase of fluorescence intensity. This method possessed a linear range from 3.5×10(-5) to 3.5 g L(-1) (r(2)=0.94) and a limit of detection of 3.5×10(-5) g L(-1). Although the sensitivity and specificity cannot be compared with standard LC-MS/MS analysis, this new method requires much less time and cost, which is promising for on-line rapid detection of acrylamide in food processing.
authors.affiliation: College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China.
authors.forename: Qinqin
authors.initials: Q
authors.lastname: Hu
authors.affiliation: College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China.
authors.forename: Xiahong
authors.initials: X
authors.lastname: Xu
authors.affiliation: College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China.
authors.forename: Zhanming
authors.initials: Z
authors.lastname: Li
authors.affiliation: College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China.
authors.forename: Ying
authors.initials: Y
authors.lastname: Zhang
authors.affiliation: College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China.
authors.forename: Jianping
authors.initials: J
authors.lastname: Wang
authors.affiliation: College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China.
authors.forename: Yingchun
authors.initials: Y
authors.lastname: Fu
authors.affiliation: College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China; Department of Biological & Agricultural Engineering, University of Arkansas, Fayetteville, AR 72701, USA. Electronic address: yanbinli@zju.edu.cn.
authors.forename: Yanbin
authors.initials: Y
authors.lastname: Li
mesh_terms: D020106:Acrylamide / Q000032:analysis*; D002273:Carcinogens / Q000032:analysis*; D005506:Food Contamination / Q000032:analysis*; D057230:Limit of Detection; D058105:Polymerization; D045663:Quantum Dots / Q000737:chemistry*; D011198:Solanum tuberosum / Q000737:chemistry*; D013050:Spectrometry, Fluorescence / Q000379:methods
chemical_list: D002273:Carcinogens; D020106:Acrylamide
keywords: Acrylamide; Detection; Diphenyl (2, 4, 6-trimethylbenzoyl) phosphine oxide; N-acryloxysuccinimide; Quantum dots