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Open Access

A ratiometric fluorescent probe for hypoxanthine detection in aquatic products based on the enzyme mimics and fluorescence of cobalt-doped carbon nitride

Xin WangChengyi HongZhengzhong LinZhiyong Huang,( )
College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China

Peer review under responsibility of Tsinghua University Press.

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Highlights

• A ratiometric fluorescent probe was constructed for hypoxanthine detection.

• The method was based on the enzyme and fluorescence characteristics of Co-doped-g-C3N4.

• The ratiometric fluorescent probe was sensitive, accurate, and reliable.

Graphical Abstract

Abstract

A ratiometric fluorescent probe for hypoxanthine (Hx) detection was established based on the mimic enzyme and fluorescence characteristics of cobalt-doped graphite-phase carbon nitride (Co doped g-C3N4). In addition to emitting strong fluorescence, the peroxidase activity of Co doped g-C3N4 can catalyze the reaction of O-phenylenediamine and H2O2 to produce diallyl phthalate which can emit yellow fluorescence at 570 nm. Through the decomposition of Hx by xanthine oxidase, Hx can be indirectly detected by the generating hydrogen peroxide based on the measurement of fluorescent ratio I (F570/F370). The linear range was 1.7–272.2 mg/kg (R2 = 0.997), and the detection limit was 1.52 mg/kg (3σ/K, n = 9). The established method was applied to Hx detection in bass, grass carp, and shrimp, and the data were verifi ed by HPLC. The result shows that the established probe is sensitive, accurate, and reliable, and can be used for Hx detection in aquatic products.

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Food Science and Human Wellness
Pages 879-884
Cite this article:
Wang X, Hong C, Lin Z, et al. A ratiometric fluorescent probe for hypoxanthine detection in aquatic products based on the enzyme mimics and fluorescence of cobalt-doped carbon nitride. Food Science and Human Wellness, 2024, 13(2): 879-884. https://doi.org/10.26599/FSHW.2022.9250075

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Received: 06 July 2022
Revised: 14 August 2022
Accepted: 02 October 2022
Published: 25 September 2023
© 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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