Food and Fermentation Industries >

2021 , Vol. 47 >Issue 15: 286 - 291

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026998

Synthesis of fluorescent silicon nanoparticles under mild conditions and its application in thedetection of amaranth in food

  • YANG Fuxia ,
  • MA Xiaotong ,
  • HAN Shunyu
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  • (College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China)

Received date: 2021-02-04

  Revised date: 2021-03-01

  Online published: 2021-08-23

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Abstract

Amaranth is a kind of synthetic colorant and has a certain harmful carcinogenic effect on the human body, so the addition amount of amaranth in food must be strictly controlled. To standardize their use and ensure food safety, it is necessary to develop simple and efficient detection method in food. In this study, fluorescent silicon nanoparticles were synthesized by a one-step method. This method was simple, mild and less time-consuming. The prepared fluorescent silicon nanoparticles had good thermal stability, salt-resistance and pH stability. Since amaranth could effectively quench the fluorescence of silicon nanoparticles by fluorescence resonance energy transfer, a fluorescence sensor was used for the detection of amaranth. The linear range of amaranth was 2.0-20.0 μg/mL, and the detection limit was 0.022 μg/mL. The recovery of amaranth in food was 92.0%-104.0%, indicating this method had good selectivity and sensitivity. This paper provides a convenient method for the determination of amaranth in food.

Key words： amaranth; food safety; fluorescent silicon nanoparticles; fluorescence resonance energy transfer; fluorescent sensor

Cite this article

YANG Fuxia , MA Xiaotong , HAN Shunyu . Synthesis of fluorescent silicon nanoparticles under mild conditions and its application in thedetection of amaranth in food[J]. Food and Fermentation Industries, 2021 , 47(15) : 286 -291 . DOI: 10.13995/j.cnki.11-1802/ts.026998

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