基于“OFF-ON”型荧光探针的智能一体化平台在三文鱼肉新鲜度监测中的应用

doi:10.6023/cjoc202507024

研究论文

基于“OFF-ON”型荧光探针的智能一体化平台在三文鱼肉新鲜度监测中的应用

孙小飞^a,b,c, 张海媛^a, 李娟^a, 马骥^b, 王若溪^a, 钟克利^a, 李学鹏^a, 梁天宇^a, 汤立军^a,*, 励建荣^a

^a渤海大学食品科学与工程学院化学与材料工程学院海洋研究院生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心辽宁锦州 121013;
^b佛山大学广东省食品智能制造重点实验室广东佛山 528225;
^c新加坡国立大学理学院食品科学与技术系新加坡 117542

收稿日期:2025-07-19 修回日期:2025-09-07
基金资助:
国家自然科学基金青年科学基金项目（32201948）; 广东省食品智能制造重点实验室开放基金（2022B1212010015,GPKLIFM-KF-202410）; 国家留学基金管理委员会和辽宁省教育厅地方合作项目地方创新子项目（202308210400）; 广东省水产品加工与安全重点实验室开放基金（GDPKLAPPS2404）; 辽宁省教育厅项目（LJ212510167023）.

Application of an Intelligent Integrated Platform Based on “OFF-ON” Fluorescent Probe in Salmon Freshness Monitoring

Sun Xiaofei^a,b,c, Zhang Haiyuan^a, Li Juan^a, Ma Ji^b, Wang Ruoxi^a, Zhong Keli^a, Li Xuepeng^a, Liang Tianyu^a, Tang Lijun^a,*, Li Jianrong^a,*

^aBohai University, College of Food Science and Engineering, College of Chemistry and Materials Engineering, Institute of Oceanography,National and Local Joint Engineering Research Center for Storage, Processing and Safety Control Technology of Fresh Agricultural Products Liao Ning 121013;
^bFoshan University, Guangdong Provincial Key Laboratory of Food Intelligent Manufacturing,GuangDong, 528225;
^cNational University of Singapore, College of Science, Department of Food Science and Technology, Singapore, 117542

Received:2025-07-19 Revised:2025-09-07
Contact: *E-mail: ljtang@bhu.edu.cn;lijr6491@163.com
Supported by:
National Natural Science Foundation of China Youth Science Fund Project (32201948); Open Fund of Guangdong Provincial Key Laboratory of Food Intelligent Manufacturing (2022B1212010015, GPKLIFM-KF-202410); Local Innovative Sub-project of the Local Cooperation Project of the National Scholarship Council of China and Liaoning Provincial Department of Education (202308210400); Guangdong Province Open Fund for Key Laboratory of Aquatic Product Processing and Safety (GDPKLAPPS2404); the Scientific Research Fund of Liaoning Provincial Education Department (No. LJ212510167023).

文章分享

1. 251017-1.pdf(664KB)

摘要/Abstract

鱼肉新鲜度与食品安全和人类健康密切相关,因此,开发一种快速、简便、无损且直观的鱼肉新鲜度检测方法,具有重要意义。本文以噻吩醛和2,4-噻唑烷二酮为原料,通过Knoevenagel缩合反应成功合成了“OFF-ON”型荧光探针PTD。该探针在溶液体系中展现出对胺类物质的比色和荧光双通道识别功能,具有响应速度快（3 s）、灵敏度高（1.20 μM）等优点。将探针PTD负载在滤纸片上,所制备的指示标签能够对三文鱼肉的新鲜度呈现比色和荧光双通道响应,标签的日光颜色由橙色变为土黄色,荧光由亮橙色变为肉粉色。借助智能手机软件和指示标签构建的智能一体化检测平台,可以自动输出三文鱼肉的总挥发性盐基氮（total volatile basic nitrogen, TVB-N）值,其准确性和可靠性在室温条件下经由中国国家标准方法证实。本研究有望为便携式智能化检测领域提供新的思路,同时也为商家、消费者和监管者提供一种评估鱼肉新鲜度的智能读取新型工具。

关键词: 荧光探针, 指示标签, 智能一体化平台, 新鲜度

Fish freshness is closely related to food safety and human health. Therefore, it is of great significance to develop a rapid, simple, non-destructive and intuitive fish freshness detection method. Herein, an “OFF-ON” fluorescent probe PTD was successfully synthesized by using thiophenealdehyde and 2,4-thiazolidinedione through Knoevenagel condensation. The probe had dual recognition capability of colorimetric and fluorescence for amines in solution, with high sensitivity (1.20 μM) and fast response speed (3 s). The prepared PTD-loaded indicator label exhibited dual-channel response to the salmon freshness, with the daylight color changing from orange to earth-yellow and the fluorescence shifting from bright orange to flesh pink. By utilizing smartphone software and the indicator label, an intelligent integrated detection platform was constructed, which could automatically output the total volatile basic nitrogen (TVB-N) value of salmon. Under room temperature condition, its accuracy and reliability were confirmed by the Chinese national standard method. This study is expected to provide new ideas for portable intelligent detection fields and offer a smart reading tool for assessing fish freshness to merchants, consume

Key words: Fluorescent probe, indicator label, intelligent integrated platform, freshness

引用此文

孙小飞, 张海媛, 李娟, 马骥, 王若溪, 钟克利, 李学鹏, 梁天宇, 汤立军, 励建荣. 基于“OFF-ON”型荧光探针的智能一体化平台在三文鱼肉新鲜度监测中的应用[J]. 有机化学, doi: 10.6023/cjoc202507024.

Sun Xiaofei, Zhang Haiyuan, Li Juan, Ma Ji, Wang Ruoxi, Zhong Keli, Li Xuepeng, Liang Tianyu, Tang Lijun, Li Jianrong. Application of an Intelligent Integrated Platform Based on “OFF-ON” Fluorescent Probe in Salmon Freshness Monitoring[J]. Chinese Journal of Organic Chemistry, doi: 10.6023/cjoc202507024.

导出引用 EndNote|Reference Manager|ProCite|BibTeX|RefWorks

分享此文

参考文献

[1] Gu M. H.; Zheng X. C.; Li C.; Zheng Z.; Song G.; Xu L.; Chen L.; Zhang D.Nano Today 2025, 62, 102675.
[2] Calabretta M. M.; Gregucci D.; Desiderio R.; Michelini E.Biosensors 2023, 13, 126.
[3] Xu F. Z.; Wang C. Y.; Wang Q.; Zou J.; Qiao Y.; Guo Z.; Zhao W.; Zhu W. Chem. Commun2022, 58, 6393-6396.
[4] Bu L. L.; Liu D. F.; Wang L. D.; Sun M.; Gao C.; Xie Y. CCL2024, 35, 109290.
[5] Jiang L. R.; Ye H.; Ma D.; Rodrigues J.; Sheng R.; Min D. Analyst2022, 147, 923-931.
[6] Sun X. F.; Jiang X.; Zhao X. Y.; Wang Z.; Yuan J.; Li Y.; Li X.; Li J.; Tang L.; Zhong K. Food Chem2025, 473, 143013.
[7] Zhang J.; Wang N.; Ji X.; Tao Y.; Wang J.; Zhao W.Chem 2020, 26, 4172.
[8] Liu Y.; Luo L.; Huang G.; Zhou K.; Xu, Z.-L. Trends Food Sci. Tech.2025, 161, 105049.
[9] Chen L. J.; Jiang H. E.; Zheng M. H.; Li Z.; Li N.; Zhao S.; Liu, X. J. Hazard. Mater.2022, 434, 12222.
[10] Li, C. Q.; Zhang, W.; Xu, X. F.; Zhou, L. Journal of Agricultural and Food Chem 2025, 73, 4982-4997.
[11] Du W.; Gong X. L.; Tian Y.; Zhu X.; Peng Y.; Wang Y. W.Basel 2023, 13, 447.
[12] Miao X.; Wu C. X.; Li F.; Zhang, M. Adv. Funct. Mater2023, 33, 2212980.
[13] Zhang J.; Zhou J. J.; Zhang T. H.; Tang Y.; Zeng, L. Spectrochim. Acta A2023, 296,122647.
[14] Yang Y. X.; Yan X. M.; Liang T. Y.; Tian M.; Wu C.; Tang L.; Sun X.; Zhang J.; Li Y.; Zhong, K. J. Hazard. Mater2024, 469, 134003.
[15] Wang A. Y.; Tang F. Y.; Zang T.; Liu X.; Cheng G.; Chen W.; Shu W.; Li D.; Tang Y.; Sun X.; et al. Food Chem2024, 454, 139714.
[16] Cao R.; Zhang M. Y.; Tang W.; Wu J.; Wang M.; Niu X.; Liu Z.; Hao F.; Xu H.J. Fluoresc2023, 33, 1565-1576.
[17] Zhong K. L.; Hu L. N.; Du W. Q.; Sun X.; Tang L.; Yan X.; Li X.; Li J.Food Res. Int.2025, 201, 115613.
[18] Li Y.; Jiang X.; Li Y. Y.; Yan X.; Tang L.; Sun X.; Zhong K.; Li X.; Li J. Food Chem2024, 458, 140239.
[19] Singh S.; Velloth A.; Mahato R. R.; Grewal S.; Maiti S.; Venkataramani, S. Org. Biomol. Chem.2025, 23, 3634-3642.
[20] Zhang P.; Su J. L.; Zhen H.; Yu T.; Wei L.; Zheng M.; Zeng C.; Shu, W. Coord. Chem. Rev.2025, 522, 216232.
[21] Li Y. H.; Ma Y. l.; Huang T. R.; Huang J.; Shen K.; Li G.; Huang M. Microchem. J.2024, 204, 111018.
[22] Wang L. Y.; Ran X. G.; Tang H.; Cao D.Dyes Pigments2021, 194, 109634.
[23] Sun X. F.; Li J.; Gong, H. H. J. Chin. Inst. Food Sci. Technol2024, 24, 327-335 (in Chinese).
(孙小飞,李娟,宫慧慧,中国食品学报,2024, 24, 327-335)
[24] Erdemir S.; Oguz M.; Malkondu S.Talanta 2025, 292, 127906.
[25] Zhang T. T.; Lai Y. B.; Lin, W. Y. Sci. Total Environ2022, 837, 155462.
[26] Deng T.; Zhao J.; Peng D. F.; He X.; Huang X.-a.; Lin C.; Zhu C.; Wang L.; Liu, F. Org. Biomol. Chem2022, 20, 5076-5085.
[27] Zhong K. L.; Li Y.; Hu X. L.; Li Y.; Tang L.; Sun X.; Li X.; Zhang J.; Meng Y.; Ma R. Food Chem.2024, 438, 137987.
[28] Zhong K. L.; Liu S.; Li Y. Y.; Tang L.; Sun X.; Li X.; Li J.J. Sci. Food Agric.2025, 105, 3951-3961.
[29] Zhang J.; Yue C. Y.; Ke Y. J.; Qu H.; Zeng L. Adv. Agrochem2023, 2, 127-141.
[30] Ye H.; Ke Y.; Li W.; Zhu B.; Jiang L.; Hu X.; Zeng L.Anal. Chim. Acta2023, 1254, 341125.
[31] Sun X. F.; Jiang X.; Wang Z. D.; Li Y.; Ren J.; Zhong K.; Li X.; Tang L.; Li, J. J. Hazard. Mater.2024, 479, 135701.