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Updated: Jan 5, 2026
Foodborne Pathogen Screening Using Magneto-fluorescent Nanosensor: Rapid Detection of E. Coli O157:H7
Published on: September 17, 2017
A sensitivity enhanced fluorescence method for the detection of ferrocyanide ions in foodstuffs using carbon
Qin Hu1, Yangni Pan1, Xiaojuan Gong2
1College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225001, PR China.
Abstract:
A novel fluorescent nanoprobe was for the first time developed for the efficient detection of ferrocyanide ions ([Fe(CN)6]4-) based on nitrogen (N), sulfur (S) and chlorine (Cl) co-doped carbon nanoparticles (N,S,Cl-CNPs). The N,S,Cl-CNPs were fabricated through a simple and ultrafast acid-base neutralization method. The sensing mechanism was based on the quenching effect of [Fe(CN)6]4- on the fluorescence emission of N,S,Cl-CNPs via dynamic interaction. The N,S,Cl-CNPs were found to show high selectivity and sensitivity towards [Fe(CN)6]4- detection with two good linear relationships were achieved in the concentration ranges of 0.01-1.0 μg/mL and 1.0-50.0 μg/mL, respectively, and the detection limits are as low as 3.3 and 21.8 ng/mL, respectively. The proposed fluorescence method was successfully applied for [Fe(CN)6]4- analyses in food samples with high accuracy. The results of this study indicate the great application prospects of N,S,Cl-CNPs for [Fe(CN)6]4- detection in complex food matrix.
