Details

Autor(en) / Beteiligte

• Muñoz, Raybel
• Santos, Eva M
• Guevara-Lara, Alfredo
• Vazquez-Garcia, Rosa A
• Islas-Rodriguez, Nery
• Rodriguez, Jose A

Titel

Fluorescence assay for acrylamide determination in fried products based on AgInS2/ZnS quantum dots

Ist Teil von

• Analytical methods, 2022-05, Vol.14 (18), p.1797-1802

Ort / Verlag

Cambridge: Royal Society of Chemistry

Erscheinungsjahr

2022

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• AgInS2/ZnS quantum dots were synthesized via solvothermal aqueous phase method using 3-mercaptopropionic acid as the stabilizer. AgInS2/ZnS quantum dots were employed for acrylamide sensing under two strategies: (1) quenching of the fluorescence signal by the synthesis of polyacrylamide under UV light and (2) use of 2-naphthalenethiol for quenching of the fluorescence signal of quantum dots followed by a recovery of the signal after the addition of acrylamide. Both methodologies display adequate limits of detection, 15.6 and 4.8 μg L−1, respectively. However, the 2-napthalenethiol based method exhibited better precision and selectivity compared to the other methodology. Both methodologies were applied for acrylamide detection in fried snack products and acceptable accuracy was obtained using 2-napthalenethiol method.