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Sensors and actuators. B, Chemical v.259, 2018년, pp.768 - 774   SCI SCIE SCOPUS
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Selective detection and quantification of tryptophan and cysteine with pyrenedione as a turn-on fluorescent probe

Zhang, Yuannian (Food Science and Technology Program, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore ) ; Yao, Wei (Food Science and Technology Program, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore ) ; Liang, Dong (Food Science and Technology Program, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore ) ; Sun, Mingtai (Food Science and Technology Program, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore ) ; Wang, Suhua (School of Chemistry and Environment, North China Electric Power University, Beijing 102206, China ) ; Huang, Dejian (Food Science and Technology Program, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore ) ;
  • 초록  

    Abstract We report a sensitive and selective method for detection and quantification of tryptophan and cysteine utilizing 1,8-pyrenedione as turn-on fluorescent probe. Non-fluorescent PYRENEDIONE was hydrogenated to highly fluorescent 1,8-pyrenediol by tryptophan and cysteine, but not by other amino acids, within minutes at room temperature. Dose dependent fluorescent turn-on were observed for both cysteine and tryptophan (linear range: 0–7 μM, R 2 = 0.9930; LOD 0.15 μM; LOQ 0.45 μM). The method shows good accuracy with spike and recovery rate of 92.1–106.4% and excellent precision with run-to-run variation of smaller than 4.0%. The validated assay was successfully applied to quantify tryptophan contents in soy sauce. Our results shown that the content of tryptophan in naturally fermented soy sauce ranges from 34 to 891 μM while it is low ( Highlights Tryptophan and cysteine can reduce 1,8-pyrenedione to pyrendiol and turn on the fluorescent by 271 times. Pyrenedione is a sensitive probe for quantification of tryptophan with limit of detection at 150 nM that is 32 times more sensitive than HPLC method. The validated assay was successfully applied to quantify tryptophan contents in soy sauce. Graphical abstract [DISPLAY OMISSION]


  • 주제어

    Pyrenedione .   Fluorescent probe .   Tryptophan .   Cysteine .   Soy sauces.  

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