Fluorescent Molybdenum Disulfide Quantum Dots for Sensitive Detecting Curcumin in Food Samples through FRET Mechanism

Shuangshuang Wang; Xinyu Wang; Keke Ning; Guoqiang Xiang

doi:10.1007/s10895-024-03720-x

Fluorescent Molybdenum Disulfide Quantum Dots for Sensitive Detecting Curcumin in Food Samples through FRET Mechanism

J Fluoresc. 2024 Apr 22. doi: 10.1007/s10895-024-03720-x. Online ahead of print.

Authors

Shuangshuang Wang¹, Xinyu Wang¹, Keke Ning¹, Guoqiang Xiang²

Affiliations

¹ School of Chemistry and Chemical Engineering, Henan University of Technology, Zhengzhou, 450001, P.R. China.
² School of Chemistry and Chemical Engineering, Henan University of Technology, Zhengzhou, 450001, P.R. China. xianggq@haut.edu.cn.

PMID: 38647960
DOI: 10.1007/s10895-024-03720-x

Abstract

A selective and sensitive fluorometric assay was developed for specific determination of curcumin (Cur) based on fluorescence resonance energy transfer (FRET) between molybdenum disulfide quantum dots (MoS₂ QDs) and Cur. The MoS₂ QDs were prepared via a one-step hydrothermal protocol using sodium molybdate dihydrate, L-cysteine (Cys) as precursors, and sodium cholate (SC) as a modification agent. The as-prepared MoS₂ QDs possessed maximum fluorescence emission at 460 nm with a 20% of fluorescence quantum yield (FQY). It was found that the fluorescence of MoS₂ QDs could be quantitatively quenched by Cur through FRET mechanism. Therefore, Cur could be detected in the range of 0.1-20 µg mL^{- 1} with a detection limit of 5 ng mL^{- 1}. Additionally, the developed MoS₂ QDs based fluorescent assay has been successfully applied for real food sample analysis with satisfactory results.

Keywords: Curcumin; Fluorescence resonance energy transfer; Food samples; Molybdenum disulfide quantum dots; Sodium cholate.

Abstract

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