Determination of l‐ theanine in tea water using fluorescence‐visualized paper‐based sensors based on CdTe quantum dots/corn carbon dots and nano‐porphyrin with chemometrics
| Autor: | Haiyan Fu, Liuna Wei, Wei Lan, Chunsong Zhou, Guo Xiaoming, Yuanbin She, Chengying Hai, Hengye Chen, Lei Zhang, Lu Xu |
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| Rok vydání: | 2020 |
| Předmět: |
Porphyrins
Materials science Correlation coefficient 030309 nutrition & dietetics Analytical chemistry Zea mays Fluorescence Chemometrics 03 medical and health sciences 0404 agricultural biotechnology Limit of Detection Quantum Dots Partial least squares regression Cadmium Compounds Food Quality Detection limit 0303 health sciences Nutrition and Dietetics Tea 04 agricultural and veterinary sciences Linear discriminant analysis 040401 food science Linear range Quantum dot Luminescent Measurements Tellurium Agronomy and Crop Science Food Analysis Food Science Biotechnology |
| Zdroj: | Journal of the Science of Food and Agriculture. 101:2552-2560 |
| ISSN: | 1097-0010 0022-5142 |
| DOI: | 10.1002/jsfa.10882 |
| Popis: | Background The quality of tea is influenced by numerous factors, especially l-theanine, which is one of the important markers used to evaluate the sweetness and freshness of tea. Sensitive, rapid, and accurate detection of l-theanine is therefore useful to identify the grade and quality of tea. Results A high-sensitivity, paper-based fluorescent sensor combined with chemometrics was established to detect l-theanine in tea water based on CdTe quantum dots / corn carbon dots and nano tetra pyridel-porphine zinc (ZnTPyP). To verify the reliability of this method, fluorescence spectra and fluorescence-visualized paper-based sensors were compared. The fluorescence spectrum method demonstrated a linear range of 1 to 10 000 nmol L-1 and a limit of detection (LOD) of 0.19 nmol L-1 . In the fluorescence-visualized paper-based sensors there was a linear range of 10-1000 nmol L-1 , and the LOD was 10 nmol L-1 . Partial least squares discriminant analysis (PLSDA) and partial least squares regression analysis (PLSR) were used successfully to determine l-theanine accurately in tea water with this approach. The accuracy of the PLSDA model was 100% both in the training set and the predicting set, and the correlation coefficient between the actual concentration and the predicted concentration was greater than 0.9997 in the PLSR model. Conclusion This fluorescence-visualized paper-based sensor, combined with chemometrics, could be applied efficiently to the practical analysis of tea water samples, which provides a new idea to ensure the flavor and quality of tea. © 2020 Society of Chemical Industry. |
| Databáze: | OpenAIRE |
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