Spectrofluorometric Determination of Iron II Based on the Fluorescence Quenching of Cadmium/Tellurium Quantum Dots

Wang, Ruiyong; Wu, Jing; Wang, Lvjing; Wang, Rui; Dou, Huanjing

doi:10.1080/00387010.2013.804842

Cited by 9 publications

(6 citation statements)

References 22 publications

(19 reference statements)

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“…PL-quenching based, organic acid-coated QDs were developed for Co 2+ , 24,25 Fe 2+ , 26 and Cr 3+ . 27,28 CdSe QDs decorated on the tip of an optical ber in a sol-gel matrix were also used for the selective detection of Cr 3+ .…”

Section: Qd Based Chemosensors For Ionsmentioning

confidence: 99%

Recent progress in quantum dot based sensors

Cui

Chen

2015

RSC Adv.

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Section: Qd Based Chemosensors For Ionsmentioning

confidence: 99%

Recent progress in quantum dot based sensors

Cui

Chen

2015

RSC Adv.

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“…Conformational changes in peptides were investigated by measuring the fluorescence characteristics of the amino acids (e.g., tryptophan and phenylalanine). Interactions between the metal ions and surfaces of luminous quantum dots change the photophysical properties of these quantum dots (Wang et al, 2014).…”

Section: Fluorescence Spectroscopymentioning

confidence: 99%

A critical review of a typical research system for food‐derived metal‐chelating peptides: Production, characterization, identification, digestion, and absorption

Yu,

Liu,

Zhou

2023

Comp Rev Food Sci Food Safe

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In the past decade, food‐derived metal‐chelating peptides (MCPs) have attracted significant attention from researchers working towards the prevention of metal (viz., iron, zinc, and calcium) deficiency phenomenon by primarily inhibiting the precipitation of metals caused by the gastrointestinal environment and exogenous substances (including phytic and oxalic acids). However, for the improvement of limits of current knowledge foundations and future investigation directions of MCP or their derivatives, several review categories should be improved and emphasized. The species’ uniqueness and differences in MCP productions highly contribute to the different values of chelating ability with particular metal ions, whereas comprehensive reviews of chelation characterization determined by various kinds of technique support different horizons for explaining the chelation and offer options for the selection of characterization methods. The reviews of chelation mechanism clearly demonstrate the involvement of potential groups and atoms in chelating metal ions. The discussions of digestive stability and absorption in various kinds of absorption model in vitro and in vivo as well as the theory of involved cellular absorption channels and pathways are systematically reviewed and highlighted compared with previous reports as well. Meanwhile, the chelation mechanism on the molecular docking level, the binding mechanism in amino acid identification level, the utilizations of everted rat gut sac model for absorption, and the involvement of cellular absorption channels and pathway are strongly recommended as novelty in this review. This review makes a novel contribution to the literature by the comprehensive prospects for the research and development of food‐derived mineral supplements.

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“…At present, some determination methods of iron(II) and GA respectively have been reported. For example, the methods used to detect iron(II) include chemiluminescence, [7,8] liquid chromatography, [9] colorimetry, [3,10] spectrophotometric, [11][12][13] flame atomic absorption spectrometry, [14] photothermal effect, [15] fluorescence analysis [16][17][18] and so on. Analysis and determination methods of GA include flow injection chemiluminescent method, [19] spectrophotometric, [20][21][22] isocratic column liquid chromatography, [23] differential pulse polarography, [24] colorimetry, [6,25] electrochemical method based on molecularly imprinted polymers, [26] fluorescence, [27,28] voltammetric method, [29][30][31] etc.…”

Section: Introductionmentioning

confidence: 99%

A dual‐mode optical assay for iron(II) and gallic acid based on Fenton reaction

Ding

et al. 2022

Luminescence

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The hydroxyl radicals (·OH) produced by the Fenton reaction of iron(II) and hydrogen peroxide (H2O2) can oxidize the colorless 3,3′,5,5′‐tetramethylbenzidine (TMB) to blue oxidized TMB (Ox‐TMB), resulting in a decrease in the fluorescence intensity of the reaction system and an increase in ultraviolet absorption. Ox‐TMB had a visible absorption peak at 625 nm and a fluorescence peak around 420 nm. When gallic acid (GA) was added to the system, Ox‐TMB was reduced to TMB, which made the color of the system disappear and the fluorescence recover. The linear ranges for determination of iron(II) were 0.5–10 μM (fluorometric) and 0.5–20 μM (colorimetric), and the detection limits were 0.25 μM (fluorometric) and 0.28 μM (colorimetric). The linear ranges for determination of GA were 0–80 μM (fluorometric) and 0–60 μM (colorimetric), and the detection limits were 0.31 μM (fluorometric) and 0.8 μM (colorimetric). The results of anti‐interference experiments shew that this dual‐mode assay had very good selectivity for the determination of iron(II) and GA.

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Spectrofluorometric Determination of Iron II Based on the Fluorescence Quenching of Cadmium/Tellurium Quantum Dots

Cited by 9 publications

References 22 publications

Recent progress in quantum dot based sensors

Recent progress in quantum dot based sensors

A critical review of a typical research system for food‐derived metal‐chelating peptides: Production, characterization, identification, digestion, and absorption

A dual‐mode optical assay for iron(II) and gallic acid based on Fenton reaction

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