Fluorescence strategy for sensitive detection of adenosine triphosphate in terms of evaluating meat freshness
Fluorescence strategy for sensitive detection of adenosine triphosphate in terms of evaluating meat freshness
复制标题
荧光灵敏检测三磷酸腺苷评价肉类新鲜度的策略
DOI：
10.1016/j.foodchem.2018.07.041
复制
发表时间：
2019-01-01
期刊：
影响因子：
8.8
通讯作者：
Li, Yongxin
中科院分区：
文献类型：
--
作者：
Liu, Zhenning;Zhong, Yinghui;Li, Yongxin
基于S1核酸酶、FAM标记的ssDNA（DNA-F）和氧化石墨烯（GO），研制了一种简单、灵敏、可靠的三磷酸腺苷（ATP）传感器，用于肉类（牛肉）样品的新鲜度检测和评价。以S1核酸酶为DNA-F的切割剂，ATP为S1核酸酶的抑制剂，GO对DNA-F的荧光有明显的猝灭作用，表现为体系的荧光随ATP浓度的增加而逐渐减弱。在最佳条件下，ATP浓度在20 μ M ~ 3500 μ M范围内与荧光强度呈良好的线性关系，检测限为3.2 μ M。将该方法应用于肉类样品中微生物ATP的检测，获得了满意的结果。
A novel simple, sensitive and reliable sensor based on S1 nuclease, FAM-labeled ssDNA (DNA-F) and graphene oxide (GO) was developed for detecting adenosine triphosphate (ATP) and evaluating the freshness of meat (beef) samples. With S1 nuclease as the cleaver of DNA-F and ATP as the inhibitor of S1 nuclease, the fluorescence of DNA-F could be obviously quenched by GO, which exhibits the fluorescence of system gradually decrease as the increasing ATP concentration. Under the optimal conditions, a linear correlation between the fluorescence and the ATP concentration from 20 mu M to 3500 mu M is obtained with a detection limit of 3.2 mu M. Furthermore, the proposed ATP detection method was applied to the ATP detection in microorganisms in meat samples, which acquired the satisfying results, respectively.