A cationic surfactant-decorated liquid crystal-based sensor for sensitive detection of quinoline yellow

Fatemeh S Mohseni-Shahri,Asma Verdian,Farid Moeinpour

doi:10.1038/s41598-021-03788-6

Fatemeh S Mohseni-Shahri, Asma Verdian + Show 1 more

Open Access

https://doi.org/10.1038/s41598-021-03788-6

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Journal: Scientific Reports	Publication Date: Dec 1, 2021
Citations: 9	License type: open-access

Affiliation: Islamic Azad University Bandar Abbas

Abstract

Quinoline yellow (QY) is one of the popular synthetic food colorants and in food industry greatly used. Developing accurate and simple QY detection procedures is of major considerable importance in ensuring food safety. Hence, it is important to detect this food colorant effectively to reduce risk. Herein, an innovative liquid crystal (LC)-based sensor was designed for the label-free and ultra-sensitive detecting of the QY by means of a cationic surfactant-decorated LC interface. The nematic liquid crystal in touch with CTAB revealed a homeotropic alignment, when QY was injected into the LC-cell, the homeotropic alignment consequently altered to a planar one by electrostatic interactions between QY and CTAB. The designed LC-based sensor detected QY at the too much trace level as low as 0.5 fM with analogous selectivity. The suggested LC-based sensor is a rapid, convenient and simple procedure for label-free detection of QY in food industrial and safety control application.

Highlights

Quinoline yellow (QY) is one of the popular synthetic food colorants and in food industry greatly used
Several analytical methods have been developed for determining of QY, including s pectrophotometric4,5, spectrofluorometric[6], electrochemical methods[7,8,9], high-performance liquid chromatography (HPLC)[10,11] and UV–Vis detection[12]
To investigate whether cetyltrimethylammonium bromide (CTAB) could interact with QY or not, spectrophotometric data were employed

Summary

Introduction

Quinoline yellow (QY) is one of the popular synthetic food colorants and in food industry greatly used. The liquid crystal-aqueous interface causes homeotropic anchoring (through sidelong hydrophobic interaction between hydrocarbon chains of cationic surfactant and LC)[17]. We expected that aqueous solution of QY would interact with CTAB, would disarrange the original orientation of liquid crystal and cause a QY detection through the homeotropic to planar orientational alert of the 5CB (Fig. 2).

Results

Conclusion