Synthesis of fluorescent pink emitting copper nanoparticles and sensitive detection of α-naphthaleneacetic acid

Abstract

Detecting NAA in food has drawn intense attention as it has imposed significant threat to people's health and the growth of food industry. Over the past few years, great importance has been attached to the application of copper nanomaterials as fluorescent probe to food and environmental detection. Here, the simple, rapid, cost effective and water soluble fluorescent copper nanoparticles were synthesized with chemical reduction sonochemical assisted method for highly selective and sensitive detection of α-naphthaleneacetic acid (NAA) by using 2-mercaptobenzothiazole (MBT) as a protecting agent and polyvinylpyrrolidone (PVP) as a stabilizing agent (MBT-PVP CuNPs). The resultant CuNPs has a spherical shape with an average diameter of 10-15 nm and strong fluorescent pink emission characteristic peak at 580 nm upon 334 nm excitation. Interestingly, upon the addition of NAA, the fluorescence of MBT-PVP CuNPs can be effectively quenched for the reason that NAA could interact with MBT via hydrogen bonding and conform copper-NAA clathrate with Cu⁺ via coordination bond, which shows a good linearity in the range of NAA from 0.5 to 50 μM and with a detection limit of 9.6 nM. Moreover, the prepared probe has good selectivity for NAA detection over other co-existing molecules. It is worth mentioning that this method has been successfully applied to authentic comestible sample analysis and obtained satisfying and promising results, which indicates that this strategy is likely to have a promising application potential for NAA detection in the field of food safety.

Keywords: 2-Mercaptobenzothiazole; Copper nanoparticles; Fluorescence; Polyvinylpyrrolidone; α-Naphthaleneacetic acid.