Highly Sensitive and Selective Determination of Tertiary Butylhydroquinone in Edible Oils by Competitive Reaction Induced “On–Off–On” Fluorescent Switch

详细信息    查看全文

• 作者：Xiaoyue Yue ; Wenxin Zhu ; Shuyue Ma ; Shaoxuan Yu ; Yuhuan Zhang ; Jing Wang ; Yanru Wang ; Daohong Zhang ; Jianlong Wang
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2016
• 出版时间：January 27, 2016
• 年：2016
• 卷：64
• 期：3
• 页码：706-713
• 全文大小：523K
• ISSN：1520-5118

文摘

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.