基于内滤效应的YVO4∶Eu荧光纳米探针测定色氨酸

采用溶剂热法合成了发光性能和水溶性良好的YVO4∶Eu纳米探针(YVO4∶Eu NPs).由于YVO4∶Eu NPs的激发光谱与色氨酸的吸收光谱有很大程度的重叠,二者可发生荧光内滤效应,其中色氨酸为吸光体、YVO4∶Eu NPs为荧光体,YVO4∶Eu NPs的发光被猝灭.基于此,建立了基于YVO4∶Eu NPs内滤效应测定色氨酸含量的方法.对YVO4∶Eu NPs的加入量、反应溶液pH值和反应时间进行了优化,在最佳反应条件下,本方法测定色氨酸的线性范围为4.0×10-6~4.0×10-4 mol/L,检出限为1.0 ×10-6 mol/L(3σ).采用本方法测定了酱油中色氨酸的含量,回收率为95.2%和97.3%.本方法具有简便快速、灵敏准确的特点.

Determination of Tryptophan Based on Inner Filter Effect of FluorescentYttrium Vanadate: Europium Nanoprobes

Yttrium vanadate:europium nanoprobes (YVO4∶Eu NPs) with good fluorescence properties and water solubility were synthesized by solvent thermal method.Due to the overlapping of the excitation spectrum of YVO4∶Eu NPs and the absorption spectrum of tryptophan, fluorescent internal filter effect (IFE) occurred, in which YVO4∶Eu NPs were the fluorophore and tryptophan was the absorber, leading the fluorescence of YVO4∶Eu NPs was quenched.Therefore, a new method for the determination of tryptophan was established by using fluorescent YVO4∶Eu as nanoprobes based on IFE.Some experimental parameters, such as the adding amount of YVO4∶Eu NPs, pH value of the reacting solution, and reacting time, were investigated.Under the optimum reaction conditions, the linear range of the method was 4.0×10-6-4.0×104 mol/L and the detection limit was 1.0×10-6 mol/L (3σ).The content of tryptophan in the soy sauce was determined with the recovery of 95.2% and 97.3%.This method is simple, rapid, sensitive and accurate.