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  1. حسگر نوری بر پایه فعالیت اکسایش نانوصفحه های منگنز اکسید برای شناسایی بی سولفیت در نمونه های غذایی
حسگر نوری بر پایه فعالیت اکسایش نانوصفحه های منگنز اکسید برای شناسایی بی سولفیت در نمونه های غذایی
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حسگر نوری بر پایه فعالیت اکسایش نانوصفحه های منگنز اکسید برای شناسایی بی سولفیت در نمونه های غذایی

بیات افشاری، فربد Bayat Afshary, Farbod

An Optical Sensor Based on Manganese Oxide Nanosheets Oxidation Activity for Detection of Bisulfite in Food Samples

Bayat Afshary, Farbod | 2024

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  1. Type of Document: M.Sc. Thesis
  2. Language: Farsi
  3. Document No: 56848 (03)
  4. University: Sharif University of Technology
  5. Department: Chemistry
  6. Advisor(s): Bagheri, Habib
  7. Abstract:
  8. Bisulfite is a food additive with preservative and antioxidant properties; however, excessive use can severely damage nutritional compounds in food, reducing nutritional value. Moreover, it can lead to the development of sensitivities, asthma, localized heart anemia, and lung cancer. Therefore, it is essential to establish a simple, innovative, fast, and reliable method for bisulfite identification in foodstuffs. In this research, a novel fluorescence sensor based on manganese oxide nanosheets and carbon dots was designed for bisulfite detection in food samples. Initially, manganese oxide nanosheets were synthesized via a bottom-up approach, and carbon dots were produced using a hydrothermal synthesis method. The manganese oxide nanosheets oxidized tetramethyl benzidine, quenching the fluorescence emission of carbon dots. In the presence of bisulfite, tetramethyl benzidine was reduced, leading to the recovery of carbon dot fluorescence. Thus, bisulfite could be identified through the fluorescence signal of carbon dots. The linear range of the sensor varies from 0.2 - 2.5 mg L-1, with a detection limit of 0.06 mg L-1. Additionally, the developed method exhibited a rapid response time (less than 30 seconds), good sensitivity, and selectivity. The sensor was applied to measure bisulfite in food samples such as water, vinegar, sugar, and macaroni, showing relative recovery between 90% - 106%, and a relative standard deviation of less than 5%. These results demonstrate the successful performance of this method compared to previous similar approaches
  9. Keywords:
  10. Manganese Oxide ; Enzyme Mimic Activity ; Carbon Dots ; Spectrofluorometry ; Bisulfite

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