Rapid Detection of Acrylamide in Food Using Mn-Doped ZnS Quantum Dots as a Room Temperature Phosphorescent Probe
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Acrylamide (ACR) is a potential carcinogen and is found in thermally processed foods such as potato chips, biscuits, baby foods, coffee, etc. In this paper, l-cysteine-capped Mn-doped ZnS quantum dots (QDs) as phosphorescent probes were used for the determination of ACR. This method based on quenching of the phosphorescence intensity of the QDs with the interaction of ACR. Room temperature phosphorescence (RTP) intensity of QDs was quenched rapidly upon the addition of the quencher. The quenching mechanism of Mn-doped ZnS QDs by ACR was dynamic and the quenching constant was found as 3 × 104 M−1. A linear response was observed from 2 to 20 μg mL−1 of ACR with a limit of detection of 0.56 μg mL−1. ACR was determined in all samples in the range of 24.3 to 453.2 g kg−1. The results showed that the proposed method is sensitive, selective, fast, and does not require a derivatization step.
KeywordsAcrylamide Quantum dot Room temperature phosphorescence Food analysis
Compliance with Ethical Standards
Burak Demirhan declares that he has no conflict of interest. Buket Er Demirhan declares that she has no conflict of interest. Nusret Ertaş declares that he has no conflict of interest. Hayriye Eda Şatana Kara declares that she has no conflict of interest.
This article does not contain any studies with human participants or animals performed by any of the authors.
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