Detection of acrylamide in potato chips using a fluorescent sensing method based on acrylamide polymerization-induced distance increase between quantum dots

• Published in: Biosensors & bioelectronics 2014-04, Vol.54, p.64-71
• Main Authors: Hu, Qinqin, Xu, Xiahong, Li, Zhanming, Zhang, Ying, Wang, Jianping, Fu, Yingchun, Li, Yanbin
• Format: Article
• Language: English
• Subjects: Acrylamide; Acrylamide - analysis; Biological and medical sciences; Biotechnology; Carcinogens - analysis; Detection; Diphenyl (2, 4, 6-trimethylbenzoyl) phosphine oxide; Food Contamination - analysis; Fundamental and applied biological sciences. Psychology; Limit of Detection; N-acryloxysuccinimide; Polymerization; Quantum dots; Quantum Dots - chemistry; Solanum tuberosum - chemistry; Spectrometry, Fluorescence - methods
• ISSN: 0956-5663; 1873-4235
• DOI: 10.1016/j.bios.2013.10.046

Acrylamide is a neurotoxin and potential carcinogen, but is found in various thermally processed foods such as potato chips, biscuits, and coffee. Simple and sensitive methods for on-line detection of acrylamide are needed to ensure food safety. In this paper, a novel fluorescent sensing method based on acrylamide polymerization-induced distance increase between quantum dots (QDs) was proposed for detecting acrylamide in potato chips. The functional QDs were prepared by their binding with N-acryloxysuccinimide (NAS), which was characterized by Fourier transform infrared (FR-IR) spectra. The carbon–carbon double bonds of NAS modified QDs polymerized with assistance of photo initiator under UV irradiation, leading to QDs getting closer along with fluorescence intensity decreasing. Acrylamide in the sample participated in the polymerization and induced an increase of fluorescence intensity. This method possessed a linear range from 3.5×10−5 to 3.5gL−1 (r2=0.94) and a limit of detection of 3.5×10−5gL−1. Although the sensitivity and specificity cannot be compared with standard LC-MS/MS analysis, this new method requires much less time and cost, which is promising for on-line rapid detection of acrylamide in food processing. ●A fluorescent sensing method was developed for detecting acrylamide.●The fluorescent sensing method was based on the functional QDs and polymerization of acrylamide.●The fluorescent signals were linearly correlated with acrylamide concentration in a broad range.●The fluorescent sensing method showed good selectivity and sensitivity.●The fluorescent sensing method was able to detecting acrylamide in potato chips.