Fluorescent Molybdenum Disulfide Quantum Dots for Sensitive Detecting Curcumin in Food Samples through FRET...

Area of Science:

• Materials Science
• Analytical Chemistry
• Nanotechnology

Background:

• Curcumin (Cur) is a vital compound with numerous applications.
• Sensitive and selective detection methods for Cur are crucial for quality control and research.
• Fluorescence resonance energy transfer (FRET) offers a promising mechanism for developing such assays.

Purpose of the Study:

• To develop a selective and sensitive fluorometric assay for curcumin determination.
• To utilize molybdenum disulfide quantum dots (MoS₂ QDs) as FRET donors.
• To validate the assay for real-world applications, including food sample analysis.

Main Methods:

• Synthesis of MoS₂ QDs via a one-step hydrothermal method using sodium molybdate dihydrate, L-cysteine, and sodium cholate.
• Characterization of MoS₂ QDs, including fluorescence emission at 460 nm and a 20% fluorescence quantum yield (FQY).
• Development of a FRET-based assay where Cur quenches the fluorescence of MoS₂ QDs.

Main Results:

• The developed assay detected Cur in the range of 0.1–20 µg mL⁻¹.
• A low detection limit of 5 ng mL⁻¹ for Cur was achieved.
• The assay demonstrated successful application in analyzing real food samples with satisfactory accuracy.

Conclusions:

• A novel and efficient fluorometric assay for curcumin detection was successfully developed.
• The assay leverages the FRET mechanism between MoS₂ QDs and Cur for sensitive and selective quantification.
• The method shows significant potential for practical applications in food safety and quality assessment.