Dual-Channel Fluorescent/Colorimetric-Based OPD-Pd/Pt NFs Sensor for High-Sensitivity Detection of Silver Ions

Silver ions (Ag ) exist widely in various areas of human life, and the food contamination caused by them poses a serious threat to human health. Among the numerous methods used for the detection of Ag , fluorescence and colorimetric analysis have attracted much attention due to their inherent advant...

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Bibliographic Details
Published inFoods Vol. 12; no. 23; p. 4260
Main Authors Fang, Yuan, Ding, Shusen, Li, Weiran, Zhang, Jingjing, Sun, Hui, Lin, Xiaodong
Format Journal Article
LanguageEnglish
Published Switzerland MDPI AG 24.11.2023
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Summary:Silver ions (Ag ) exist widely in various areas of human life, and the food contamination caused by them poses a serious threat to human health. Among the numerous methods used for the detection of Ag , fluorescence and colorimetric analysis have attracted much attention due to their inherent advantages, such as high sensitivity, simple operation, short time, low cost and visualized detection. In this work, Pd/Pt nanoflowers (NFs) specifically responsive to Ag were synthesized in a simple way to oxidize o-phenylenediamine (OPD) into 2,3-diaminophenazine (DAP). The interaction of Ag with the surface of Pd/Pt NFs inhibits the catalytic activity of Pd/Pt NFs towards the substrate OPD. A novel dual-channel nanosensor was constructed for the detection of Ag , using the fluorescence intensity and UV-vis absorption intensity of DAP as output signals. This dual-mode analysis combines their respective advantages to significantly improve the sensitivity and accuracy of Ag detection. The results showed that the limit of detection was 5.8 nM for the fluorescence channel and 46.9 nM for the colorimetric channel, respectively. Moreover, the developed platform has been successfully used for the detection of Ag in real samples with satisfactory recoveries, which is promising for the application in the point-of-care testing of Ag in the field of food safety.
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ISSN:2304-8158
2304-8158
DOI:10.3390/foods12234260