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    荧光可视化技术在食品分析中的应用进展

    Application Progress of Fluorescence Visualization Technology in Food Analysis

    • 摘要: 介绍了常见的荧光可视化传感器(比率、纸基、分子印迹荧光传感器),荧光可视化传感机制(荧光共振能量转移、内滤效应、光诱导电子转移、聚集诱导猝灭、聚集性诱导发射、分子内电荷转移、金属-配体电荷转移等)及其判定方法,综述了量子点(普通量子点和生物质量子点)、有机荧光物质和金属荧光纳米团簇等发光物质作为荧光可视化探针在食品分析中的应用,并对其发展前景进行了展望(引用文献69篇)。

       

      Abstract: Common fluorescence visualization sensors (ratiometric, paper-based, and molecularly imprinted fluorescence sensors), fluorescence visualization sensing mechanisms (fluorescence resonance energy transfer, internal filtering effect, photoinduced electron transfer, aggregation-induced burst, aggregation-induced emission, intramolecular charge transfer, metal-ligand charge transfer, etc.) and their determination methods were introduced. The application of fluorescence visualization probes made by luminescent substances such as quantum dots (common quantum dots and biomass quantum dots), organic fluorescence material, and metal fluorescence nanoclusters in the food analysis was reviewed, and the development future was prospected (69 ref. cited).

       

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