Ratiometric fluorescence sensor based on deep learning for rapid and user-friendly detection of tetracycline antibiotics
The detection of tetracycline antibiotics (TCs) in food holds great significance in minimizing their absorption within the human body. Hence, this study aims to develop a rapid, convenient, real-time, and accurate detection method for detecting antibiotics in an authentic market setting. A colorimet...
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Published in | Food chemistry Vol. 450; p. 138961 |
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Main Authors | , , , , , , |
Format | Journal Article |
Language | English |
Published |
England
Elsevier Ltd
30.08.2024
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Subjects | |
Online Access | Get full text |
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Summary: | The detection of tetracycline antibiotics (TCs) in food holds great significance in minimizing their absorption within the human body. Hence, this study aims to develop a rapid, convenient, real-time, and accurate detection method for detecting antibiotics in an authentic market setting. A colorimetric fluorescence sensor was devised for tetracycline detection utilizing PVA aerogels as the substrate. Its operating principle is based on the IFE effect and antenna effect. A detection device is designed to capture fluorescence images while deep learning was employed to aid in the detection process. The sensor exhibits high responsiveness with a mere 60-s requirement for detection and demonstrates substantial color changes(blue to red), achieving 99% accuracy within the range of 10–100 μM with the assistance of deep learning (Resnet18). Real sample simulation tests yielded recovery rates between 95% and 130%. Overall, the proposed strategy proved to be a simple, portable, reliable, and responsive solution for rapid real-time TCs detection in food samples.
•Double-emission fluorescent probes were used, and the color variation was obvious.•Hydrophilic hydrogels are used as substrates to improve sensitivity.•More than 1000 sample images enhance the credibility of their deep-learning models.•The deep learning model can detect tetracycline antibiotics with 99% accuracy. |
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Bibliography: | ObjectType-Article-2 SourceType-Scholarly Journals-1 ObjectType-Undefined-1 ObjectType-Feature-3 content type line 23 |
ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/j.foodchem.2024.138961 |