萘酚-苯并噻唑衍生物的合成及其琼脂糖凝胶对三文鱼新鲜度双通道无损检测

摘要/Abstract

摘要： 为了弥补单一比色法颜色区分不明显导致对鱼肉新鲜度的误判，本研究以萘酚为荧光团，通过与苯并噻唑盐缩合，开发出比色和荧光双响应荧光探针HBO，并应用于鱼肉新鲜度的无损检测。探针HBO在EtOH/H2O（1/9, v/v）体系中对12种胺都能产生明显响应，具有较低的检测限（精胺，0.4 μmol/L），并可在活细胞中对精胺荧光成像。以琼脂糖为基质，将探针负载后制备传感凝胶HBOAL。当凝胶与三文鱼鱼肉共同贮藏，HBOAL日光下为浅红色，紫外光照射为黄色荧光时表明鱼肉已腐败。该凝胶对三文鱼鱼肉的三种等级颜色区分明显，评价结果准确，可用于实时监测三文鱼鱼肉的新鲜度。

关键词: 传感凝胶, 挥发性盐基总氮, 三文鱼, 新鲜度, 无损

Abstract: In order to make up for the misjudgment of fish freshness due to the inobvious color distinction of single colorimetric method, a colorimetric and fluorescent dual-response fluorescence probe HBO was developed using naphthol as fluorophore by condensation with benzothiazole salt, and applied to nondestructive detection of fish freshness. HBO showed an obvious response for all 12 amines in the EtOH/H2O (1/9, v/v) system, had a low limit of detection (spermine, 0.4?μmol/L), and could image for spermine in living cells. The sensing gel HBOAL was prepared by loading HBO on agarose substrate. When the gel is stored with salmon, the color of HBOAL is light red in daylight and yellow in ultraviolet light, indicating that the fish is rotten. The color of HBOAL is distinguished clearly for the three grades of salmon fish freshness, and the evaluation results are accurate, and HBOAL can be used to monitor the freshness of salmon fish in real time.

Key words: sensing gel, total volatile basic nitrogen (TVB-N), salmon, freshness, nondestructive detection

中图分类号:

TS254.7

赵亚菲姚远钟克利孙小飞李学鹏汤立军励建荣. 萘酚-苯并噻唑衍生物的合成及其琼脂糖凝胶对三文鱼新鲜度双通道无损检测[J]. 食品科学, 0, (): 0-0.

Keli Zhong Xuepeng Li Jian-rong LI. Synthesis of naphthol-benzothiazole derivative and double channel non-destructive detection of salmon freshness by agarose gel[J]. FOOD SCIENCE, 0, (): 0-0.

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