title: Highly Sensitive and Selective Determination of Tertiary Butylhydroquinone in Edible Oils by Competitive Reaction Induced "On-Off-On" Fluorescent Switch.
abstract: As one of most common synthetic phenolic antioxidants, tertiary butylhydroquinone (TBHQ) has received increasing attention due to the potential risk for liver damage and carcinogenesis. Herein, a simple and rapid fluorescent switchable methodology was developed for highly selective and sensitive determination of TBHQ by utilizing the competitive interaction between the photoinduced electron transfer (PET) effect of carbon dots (CDs)/Fe(III) ions and the complexation reaction of TBHQ/Fe(III) ions. This novel fluorescent switchable sensing platform allows determining TBHQ in a wider range from 0.5 to 80 μg mL(-1) with a low detection limit of 0.01 μg mL(-1). Furthermore, high specificity and good accuracy with recoveries ranging from 94.29 to 105.82% in spiked edible oil samples are obtained with the present method, confirming its applicability for the trace detection of TBHQ in a complex food matrix. Thus, the present method provides a novel and effective fluorescent approach for rapid and specific screening of TBHQ in common products, which is beneficial for monitoring and reducing the risk of TBHQ overuse during food storage.
authors.affiliation: College of Food Science and Engineering, Northwest A&F University , Yangling 712100, Shaanxi, China.
authors.forename: Xiaoyue
authors.initials: X
authors.lastname: Yue
authors.affiliation: College of Food Science and Engineering, Northwest A&F University , Yangling 712100, Shaanxi, China.
authors.forename: Wenxin
authors.initials: W
authors.lastname: Zhu
authors.affiliation: College of Food Science and Engineering, Northwest A&F University , Yangling 712100, Shaanxi, China.
authors.forename: Shuyue
authors.initials: S
authors.lastname: Ma
authors.affiliation: College of Food Science and Engineering, Northwest A&F University , Yangling 712100, Shaanxi, China.
authors.forename: Shaoxuan
authors.initials: S
authors.lastname: Yu
authors.affiliation: College of Food Science and Engineering, Northwest A&F University , Yangling 712100, Shaanxi, China.
authors.forename: Yuhuan
authors.initials: Y
authors.lastname: Zhang
authors.affiliation: College of Food Science and Engineering, Northwest A&F University , Yangling 712100, Shaanxi, China.
authors.forename: Jing
authors.initials: J
authors.lastname: Wang
authors.affiliation: College of Food Science and Engineering, Northwest A&F University , Yangling 712100, Shaanxi, China.
authors.forename: Yanru
authors.initials: Y
authors.lastname: Wang
authors.affiliation: College of Food Science and Engineering, Northwest A&F University , Yangling 712100, Shaanxi, China.
authors.forename: Daohong
authors.initials: D
authors.lastname: Zhang
authors.affiliation: College of Food Science and Engineering, Northwest A&F University , Yangling 712100, Shaanxi, China.
authors.forename: Jianlong
authors.initials: J
authors.lastname: Wang
mesh_terms: D002083:Butylated Hydroxyanisole; D005453:Fluorescence; D006873:Hydroquinones / Q000737:chemistry*; D010938:Plant Oils / Q000737:chemistry*; D012680:Sensitivity and Specificity; D013050:Spectrometry, Fluorescence / Q000379:methods*
chemical_list: D006873:Hydroquinones; D010938:Plant Oils; D002083:Butylated Hydroxyanisole; C018855:2-tert-butylhydroquinone
keywords: PET effect; TBHQ; carbon dots; complexation; fluorescence detection