A colorimetric sensor based on 4-MPBA Au@AgNPs for accurately identification of EnshiYulu tea grade

Yuting Guan; Siyu Wang; Guanghua Lei; Zikang Hu; Hengye Chen; Huiwen Gu; Xiaoli Yin; Yuanbin She; Wanjun Long; Haiyan Fu

doi:10.1016/j.foodchem.2024.139442

A colorimetric sensor based on 4-MPBA Au@AgNPs for accurately identification of EnshiYulu tea grade

Food Chem. 2024 Apr 25:451:139442. doi: 10.1016/j.foodchem.2024.139442. Online ahead of print.

Authors

Yuting Guan¹, Siyu Wang¹, Guanghua Lei¹, Zikang Hu¹, Hengye Chen¹, Huiwen Gu², Xiaoli Yin², Yuanbin She³, Wanjun Long⁴, Haiyan Fu⁵

Affiliations

¹ The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central Minzu University, Wuhan 430074, China.
² College of Life Sciences, College of Chemistry and Environmental Engineering, Yangtze University, Jingzhou 434025, China.
³ State Key Laboratory Breeding Base of Green Chemistry-Synthesis Technology, College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310032, China.
⁴ The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central Minzu University, Wuhan 430074, China. Electronic address: longwanjun@scuec.edu.cn.
⁵ The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central Minzu University, Wuhan 430074, China. Electronic address: fuhaiyan@mail.scuec.edu.cn.

PMID: 38688099
DOI: 10.1016/j.foodchem.2024.139442

Abstract

Enshi Yulu green tea (ESYL) is the most representative traditional steamed green tea in Enshi, Hubei. Different ESYL grades exhibit distinct flavors, tastes, and prices. In this study, a visual sensor based on 4-MPBA Au@AgNPs was developed for the rapid and accurate identification of ESYL grades. The recognition mechanism involved the binding of 4-MPBA Au@AgNPs with polyphenolic compounds in ESYL to form borate esters and the conversion of Ag⁺ to Ag⁰, with the generated Ag⁰ depositing on the surface of 4-MPBA Au@AgNPs. The results showed that the sensor can amplify the color differences of different grades of ESYL. The visual results were also validated by the partial least squares discriminant analysis model, demonstrating an enhancement in recognition accuracy from 68.2 % to 95.5 % compared to the original extraction solution. The colorimetric sensor developed in this study is expected to provide a new approach for traceability research of other foods.

Keywords: Au@AgNPs; Colorimetric sensor; Enshi Yulu; Grade; PLS-DA.