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Título: | MoS2 quantum dots for on-line fluorescence determination of the food additive allura red |
Autor: | Coloma, Alicia; del Pozo, María; Martínez-Moro, Rut CSIC; Blanco, Elias; Atienzar, Pedro CSIC ORCID ; Sánchez, Lorenzo ; Petit-Domínguez, M. Dolores; Casero, Elena; Quintana, Carmen | Fecha de publicación: | 30-may-2021 | Editor: | Elsevier BV | Citación: | Food Chemistry 345: 128628 (2021) | Resumen: | This work presents an on-line fluorescence method for the allura red (AR) determination. The method is based on the fluorescence quenching of dots of MoS because of their interaction with the non-fluorescence dye. MoS-dots were synthetized and characterized by spectroscopic techniques and High Resolution Transmission Electronic Microscopy (HR-TEM). The simultaneous injection of the nanomaterial and the dye in a flow injection analysis system allows the determination of allura red at 1.7 × 10 M concentration level with a very good accuracy and precision (Er minor than 10% and RSD lower than 8%) and a sampling frequency of 180 samples per hour. Moreover, the interaction fluorophore-quencher results a dynamic inhibition mechanism. The proposed methodology was applied to the AR analysis in soft beverages and powders for gelatine preparation. Colourant concentrations of 63 ± 2 mg/L (n = 3) and 0.30 ± 0.01 mg/g (n = 3) were found, respectively. These results were validated by high performance liquid chromatography technique. | Versión del editor: | http://dx.doi.org/10.1016/j.foodchem.2020.128628 | URI: | http://hdl.handle.net/10261/268900 | DOI: | 10.1016/j.foodchem.2020.128628 | Identificadores: | doi: 10.1016/j.foodchem.2020.128628 issn: 1873-7072 |
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