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Fluorescence strategy for sensitive detection of adenosine triphosphate in terms of evaluating meat freshness

Author:
Liu, Zhenning, Zhong, Yinghui, Hu, Yue, Yuan, Lei, Luo, Rui, Chen, Dan, Wu, Miao, Huang, Hui, Li, Yongxin
Source:
Food chemistry 2019 v.270 pp. 573-578
ISSN:
0308-8146
Subject:
adenosine triphosphate, beef, fluorescence, freshness, graphene oxide, microorganisms, single-stranded DNA
Abstract:
A novel simple, sensitive and reliable sensor based on S1 nuclease, FAM-labeled ssDNA (DNA-F) and graphene oxide (GO) was developed for detecting adenosine triphosphate (ATP) and evaluating the freshness of meat (beef) samples. With S1 nuclease as the cleaver of DNA-F and ATP as the inhibitor of S1 nuclease, the fluorescence of DNA-F could be obviously quenched by GO, which exhibits the fluorescence of system gradually decrease as the increasing ATP concentration. Under the optimal conditions, a linear correlation between the fluorescence and the ATP concentration from 20 μM to 3500 μM is obtained with a detection limit of 3.2 μM. Furthermore, the proposed ATP detection method was applied to the ATP detection in microorganisms in meat samples, which acquired the satisfying results, respectively.
Agid:
6119687