Food Analytical Methods

, Volume 11, Issue 5, pp 1367–1373 | Cite as

Rapid Detection of Acrylamide in Food Using Mn-Doped ZnS Quantum Dots as a Room Temperature Phosphorescent Probe

  • Burak Demirhan
  • Buket Er Demirhan
  • Nusret Ertas
  • Hayriye Eda Satana Kara


Acrylamide (ACR) is a potential carcinogen and is found in thermally processed foods such as potato chips, biscuits, baby foods, coffee, etc. In this paper, l-cysteine-capped Mn-doped ZnS quantum dots (QDs) as phosphorescent probes were used for the determination of ACR. This method based on quenching of the phosphorescence intensity of the QDs with the interaction of ACR. Room temperature phosphorescence (RTP) intensity of QDs was quenched rapidly upon the addition of the quencher. The quenching mechanism of Mn-doped ZnS QDs by ACR was dynamic and the quenching constant was found as 3 × 104 M−1. A linear response was observed from 2 to 20 μg mL−1 of ACR with a limit of detection of 0.56 μg mL−1. ACR was determined in all samples in the range of 24.3 to 453.2 g kg−1. The results showed that the proposed method is sensitive, selective, fast, and does not require a derivatization step.


Acrylamide Quantum dot Room temperature phosphorescence Food analysis 


Compliance with Ethical Standards

Burak Demirhan declares that he has no conflict of interest. Buket Er Demirhan declares that she has no conflict of interest. Nusret Ertaş declares that he has no conflict of interest. Hayriye Eda Şatana Kara 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

Not applicable.


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© Springer Science+Business Media, LLC, part of Springer Nature 2017

Authors and Affiliations

  1. 1.Department of Food AnalysisGazi University, Faculty of PharmacyAnkaraTurkey
  2. 2.Department of Analytical ChemistryGazi University, Faculty of PharmacyAnkaraTurkey

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