Determination of acrylamide in food products based on the fluorescence enhancement induced by distance increase between functionalized carbon quantum dots
Qingyi Wei, Ting Liu, Hongbin Pu, Da‐Wen Sun
Abstract
Acrylamide (AM), as one of the by-products produced by the Maillard reaction, has received increasing attention due to the potential risk of side effects in humans and other animals. In this study, a simple method was developed for AM quantitation by utilizing the fluorescence enhancement induced by the distance increase between functionalized carbon quantum dots modified by N-acryloxysuccinimide (NAS-CQDs) induced by AM polymerization. This fluorescent sensing approach allowed for detecting AM in a double-distilled water system in the range between 5×10−3 and 1×10−6 M with a low detection limit of 2.6×10−7 M. Furthermore, a novel method for the pretreatment of white bread crust samples was developed based on QuECHERS method (Quick, Easy, Cheap, Effective, Rugged and Safe), and detecting range between 5×10−4 and 5×10−6 M, low detection limit of 8.1×10−7 M, and satisfactory recoveries of 99.13–103.7% in spiked white bread crust samples were obtained by the present method, confirming its good applicability for AM determination in real food products.