Abstract
Nitrite (NO–2) is widely applied in pickled meat products, but the excessive intake of NO–2 causes great harm to public health. Herein, a sensitive fluorescence nanosensor was constructed based on NaYF4: Yb, Tm@NaYF4 upconversion nanoparticles (UCNPs) as fluorescent probe and 3-aminophenol (3-Aph) as the recognition element for NO–2 detection. The principle relied on the azoic compounds (AZO) formation by NO–2 addition into the UCNPs-3-Aph mixed nanosystem with the appearance of the new absorption peak. The process induce fluorescence quenching of the UCNPs at 450 nm due to inner filter effects (IFE) with negligible decrease in the fluorescence lifetimes. Besides, the formation process of AZO was accompanied by the change of color observed with the naked eye and in colorimetric readout. Therefore, the nanosensor was extended to detect NO–2 on the portable test strip to observe the reaction phenomenon could in a few seconds. Under the optimal condition, the proposed mixed nanosystem achieved fluorescence and colorimetric sensing for NO–2 detection with an obtained detection limits of 0.032 μM and 0.1 μM, respectively. Furthermore, the nanosensor was used to detect NO–2 in bacon, sausage, and ham with the satisfied recoveries of 90.0%− 115.0%, exhibiting its potential for on-site rapid detection.
Published Version
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