A fluorescent biosensor for the determination of xanthine in tea and coffee via enzymatically generated uric acid

作者：Menon Shalini; Kumar K Girish^*

来源：LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2017, 86: 8-13.

DOI：10.1016/j.lwt.2017.07.031

• Sensor
• Xanthine oxidase
• Fluorescence quenching
• Purine metabolites
• Real samples

Herein, the use of rodamine B capped-thioglycolic acid functionalized gold nanoparticles (RB-capped TGA/GNPs) as a novel fluorescence probe for the sensitive determination of xanthine (XA) has been demonstrated. The sensing mechanism is based on the enzymatically generated uric acid (UA) induced degradation of gold nanoparticles which resulted in the quenching of its fluorescence. By virtue of the specific response, the present assay allowed for the selective determination of XA in the range of 93 nmol/L-0.84 mu mol/L with a detection limit of 10.1 nmol/L and that of UA in the range 9.90 nmol/L65.4 nmol/L with the detection limit being 9.71 nmol/L. In addition, the application of the present approach in real samples like tea and coffee and also in synthetic blood serum has been demonstrated.

• 出版日期2017-12