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  • Title: MoS2 quantum dots for on-line fluorescence determination of the food additive allura red.
    Author: Coloma A, Del Pozo M, Martínez-Moro R, Blanco E, Atienzar P, Sánchez L, Petit-Domínguez MD, Casero E, Quintana C.
    Journal: Food Chem; 2021 May 30; 345():128628. PubMed ID: 33342608.
    Abstract:
    This work presents an on-line fluorescence method for the allura red (AR) determination. The method is based on the fluorescence quenching of dots of MoS2 because of their interaction with the non-fluorescence dye. MoS2-dots were synthetized and characterized by spectroscopic techniques and High Resolution Transmission Electronic Microscopy (HR-TEM). The simultaneous injection of the nanomaterial and the dye in a flow injection analysis system allows the determination of allura red at 1.7 × 10-6 M concentration level with a very good accuracy and precision (Er minor than 10% and RSD lower than 8%) and a sampling frequency of 180 samples per hour. Moreover, the interaction fluorophore-quencher results a dynamic inhibition mechanism. The proposed methodology was applied to the AR analysis in soft beverages and powders for gelatine preparation. Colourant concentrations of 63 ± 2 mg/L (n = 3) and 0.30 ± 0.01 mg/g (n = 3) were found, respectively. These results were validated by high performance liquid chromatography technique.
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