ANALYSIS OF ACRYLAMIDE IN MEAT-BASED FOOD PRODUCTS BY USING L-CYSTEINE-CAPPED Mn-DOPED ZnS QUANTUM DOTS AS A ROOM TEMPERATURE PHOSPHORESCENT PROBE

摘要

Meat is a concentrated food source required for optimal human growth. Besides higher biological value proteins, meat has generally rich in micronutrients such as ferrous, selenium, zinc and vitamin B12. Despite its nutrition values and acceptable flavor, cooked meat could be a source of carcinogenic compounds depending on cooking. Acrylamide is produced during thermal processing at 120 °C or higher temperatures by Maillard reaction. The purpose of the study is to determine the content of acrylamide in meat-based food products by using a room temperature phosphorescent quantum dots. Water-soluble L-cysteine capped Mn- doped ZnS quantum dots (QDs) were quenched efficiently by acrylamide. The developed method was applied successfully to the quantitative determination of acrylamide in meat products. Direct determination of acrylamide concentration has been done according to the changing of room temperature phosphorescence (RTP) intensity of QDs. The linearity of the method was achieved between 2-20μg/mL and the limit of detection was 0.42μg/mL. Acrylamide was determined in meat samples in the range of 24.6-71.3μg/kg. According to the results, the developed method was sensitive, selective, fast, cheap, and not time-consuming, has low detection limit and was successfully used for determination of acrylamide in meat-based foodstuffs.