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| Determination of PG in edible oil based on fluorescence enhancing of gold nanoparticles |
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| DOI：10.12166/j.zgyz.1003-7969/2020.01.030 |
| KeyWord:gold nanoparticles propyl gallate(PG) fluorescence enhancement edible oi |
| FundProject:山西省1331工程重点学科建设计划项目（晋教财（2017）122）；材料与计算化学山西省高等学校重点实验室基金 |
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| Abstract: |
| The gold nanoparticles (AuNPs) were synthesized from chloroauric acid in aqueous solution with polyethyleneimine as protective agent and THPC as reductant. AuNPs showed a fluorescence emission at 513 nm under excitation of 375 nm. It was found that when the AuNPs were added with propyl gallate（PG）in a phosphate buffer medium with pH 7.8, the excitation wavelength of the system became 333 nm, and the intensity wavelength became 380 nm, which caused the gold nano-fluorescence blue shift and the intensity to be significantly enhanced.Thus a new method for determining PG rapidly was established. Different factors were studied, including the AuNPs concentration, buffer solution pH, reaction time and reaction temperature. The results showed that the optimal conditions for determining PG were obtained as follows:buffer solution pH 7.8, reaction time 20 min, reaction temperature 25 ℃ and AuNPs solution diluted ten times. Under the optimal conditions, the PG mass concentration had a better linear relationship with the AuNPs fluorescence intensity in the range of 0.02-1.06 μg/mL. The correlation coefficient (R2)was 0.999 3, and the detection limit was 9.7×10-3 μg/mL. The method was used to detect PG in edible oil, and its recovery rate of standard addition was 92.1%-104.1%. |
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