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Food Analytical Methods

, Volume 10, Issue 7, pp 2585–2592 | Cite as

Fluorescent Sensing Probe for the Sensitive Detection of Histamine Based on Molecular Imprinting Ionic Liquid-Modified Quantum Dots

  • Qing-Hua Wang
  • Guo-Zhen Fang
  • Yao-Yao Liu
  • Dong-Dong Zhang
  • Jing-Min Liu
  • Shuo Wang
Article

Abstract

A novel procedure for fluorescent sensing of histamine was developed using surface molecular imprinting on quantum dots modified by ionic liquid. The sensing material was synthesized via a facile one-pot route on the surface of CdSe/ZnS quantum dots (QDs), and in this process, ionic liquid (IL) was successfully introduced by electrostatic interactions to strengthen the fluorescent stability of QDs and the fluorescence sensitivity of the synthesized materials that was called QDs@IL@MIP. QDs@IL@MIP was characterized by fluorescence spectrophotometer, scanning electron microscopy (SEM), and infrared spectroscopy. The fluorescence of QDs@IL@MIP can be strongly enhanced by histamine (HA) which can be determined in a wide concentration range of 0.449–2.249 mM with a low limit of detection (LOD) of 0.11 mM.

Keywords

Histamine (HA) Quantum dots (QDs) Molecular imprinting Ionic liquid (IL) Fluorescent sensing 

Notes

Acknowledgments

This work was supported by the Ministry of Science and Technology of China (project no. 2014BAD04B03); National Basic Research Program (973) of China (project no. 2012CB720803); Special Fund for Agro-scientific Research in the Public Interest, China (project no. 201203069); and Beijing Municipal Commission of Science and Technology, China (project no. Z151100001215002).

Compliance with Ethical Standards

Conflict of Interest

Qing-Hua Wang declares that she has no conflict of interest. Yao-Yao Liu, Dong-Dong Zhang and Jing-Min Liu declare that they have no conflict of interest. Guo-Zhen Fang declares that he has not conflict of interest. Shou Wang declares that she has no conflict of interest.

Ethical Approval

This article does not contain any studies with human participants or animals performed by any of the authors.

Informed Consent

The authors named in the manuscript are entitled to the authorship and have approved the final version of the submitted manuscript.

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Copyright information

© Springer Science+Business Media New York 2017

Authors and Affiliations

  1. 1.Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation CenterTianjin University of Science and TechnologyTianjinChina
  2. 2.Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology andBusiness UniversityBeijingChina

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