In this work, a simple, easy and selective method for sensing lysine in an acidic medium was developed based on fluorescent iron oxide quantum dots (IO QDs). IO QDs using the hydrothermal method were prepared with different conditions (concentration of NPs, amount of citric acid, heating time, heating temperature, and total volume in the hydrothermal reactor) where iron oxide nanoparticles (IO NPs) were used as the starting materials. TEM, FTIR, UV-Vis Spectrometry, fluorescence spectrometry, Powder XRD, VSM were used to characterize the as-prepared IO QDs. The surface of the IO QDs contained -OH, -COO-, and other functional groups that acted as a bridge to bind the IO QDs nanoprobe with the surrounding analytes. Under acidic conditions (pH 3.0), IO QDs exhibited a rapid and interference-free fluorescence enhancement behavior after adding lysine within 2 min at room temperature, whereas other amino acids had no effect on IO QDs fluorescence. Therefore, the IO QDs prepared in this study have shown potential in lysine sensing applications. The results showed that the relative FL intensity was linear with lysine concentration in the range of 1-100 μM and had a detection limit of 0.66 μM. This proposed method has high selectivity for lysine over other amino acids, and the developed methods were used in real sample with good recoveries. Under relatively acidic conditions, a specific and fast lysine interaction was observed, resulting in the successful of IO QDs as the fluorescent probe for rapid and interference-free lysine assessment in dairy products.
Keywords: Dairy products; Fluorescence; Iron oxide; Quantum dots; Sensor.
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