Rapid identification of adulterated camel meat by MIL-101(Cr)-based fluorescent sensing platform: Surface potential adjustment to optimize detection performance

Abstract

To identify adulterated camel meat in emerging markets, there is an urgent need for sensitive, rapid, and convenient detection methods. In this study, a novel fluorescent sensing platform was developed to effectively identify pork components adulterated in camel meat by regulating the surface charge properties of MIL-101(Cr). Our data demonstrated that the modification of polyethylenimine (PEI) had minimal impact on the crystal structure of MIL-101(Cr). However, it significantly affected the adsorption behavior of MIL-101(Cr) towards 6-carboxyfluorescein (FAM) labelled DNA, thereby influencing the response of fluorescence quenching-recovery. Under optimal conditions, the proposed turn-on fluorescent biosensor, based on PEI-MIL-101(Cr) exhibited high sensitivity with a detection limit of 42 pM. It also demonstrated excellent selectivity for specific target DNA, successfully detecting a pork fraction of 0.45 % (w/w) in camel meat. This study was aimed to provide a fresh perspective on the potential application of functional materials derived from metal-organic frameworks in detecting food adulteration.