| With the rapid development and application of nanotechnology,nanomaterials prepared by biomaterials were widely intention on researchers due to their advantages of size,shape and structure.As a new type of multifunctional inorganic material,nano zinc oxide?ZnO?has large specific surface area,high chemical activity,and was very sensitive to external environment?such as light,moisture,temperature,etc.?,in the chemical,optical,electronic,medical other fields they still have important application value.Fish is delicious and nutritious,which is favored by consumers.At present,the detection methods of fish freshness mainly include traditional detection methods and new detection methods.Traditional detection methods include sensory evaluation,microbial detection and so on.New detection methods have electronic nose and electronic tongue,etc.These detection methods have their own inadequacies and cannot meet the requirements for rapid,economical,non-destructive and accurate detection of fish.How to develop a new method for detecting fish freshness have become the priority researchers.Therefore,in this article,the fluorescence properties of ZnO nanomaterials were used to determine the freshness of fish by measuring the contents of xanthine and TMA in fish,which was stored during different days.The main research contents of this paper were as follow:1.Nano-metal oxides and preparation methods,classification of biological templates,properties and applications of ZnO,properties and applications of porphyrins and detection methods of fish freshness were recived.2.ZnO nanomaterials were prepared by bio-template method which rape pollen as biological template,zinc nitrate as zinc source.Under the best synthetic conditions,the synthesized ZnO nanomaterials were characterized and veified by scanning electron microscopy?SEM?,transmission electron microscopy?TEM?,X-ray diffraction?XRD?,infrared spectroscopy?FT-IR?,et al.The experimental results show that ZnO nanomaterials retained the porous network structure of rape pollen.Its particle size was uniform and no agglomeration occurs.It also has higher fluorescence intensity.3.A new method of quantitative detection of xanthine was established by using the fluorescent probe constructed by ZnO nanomaterials and xanthine oxidase,and the freshness of the fish was determined by the changes of xanthine.This method mainly produces hydrogen peroxide through the specific reaction of xanthine and xanthine oxidase,while H2O2 can quench the fluorescence of ZnO nanomaterials.The change of ZnO fluorescence intensity was proportional of concentration of xanthine,and finally determined its freshness by the change of xanthine content in fish.Under the optimal conditions of experiment outcome,a linear correlation was established between flouresence intensity ratio I/I0?I and I0 were the ZnO fluorescence intensity when xanthine coexistence and noncoexistence?and the concentration of xanthine in the rage of 3.3×10-1010 mol/L-6.67×10-77 mol/L between 2.67×10-66 mol/L-2.67×10-4mol/L with a detection limit of 1.3×10-10mol/L.The content of xanthine in carps gradually increased with the increase of storage time in the actual sample.In the ninth day,the content of xanthine was 0.59 mg/g.Therefore,the method was successfully applied to the determination of the fish freshness in real sample with satisfactory.4.A novel fluorescence biosensor was prepared to detect TMA based on the fluorescenceresonanceenergytransferbetweenZnOnanomaterialsand tetrasodium-meso-tetra?4-sulfonatophenyl?porphine dodecahydrate.Under the optimal conditions of experiment outcome,a linear correlation was established between flouresence intensity ratio INaTSPP/IZnOnO and the concentration equalation of TMA in the rage of 2.67×10-10mol/L-6.67×10-6mol/L between 2.67×10-6mol/L-2.67×10-44 mol/L with a detection limit of 7.51×10-1212 mol/L.The content of TMA in carps gradually increased with the increase of storage time in the actual sample.In the twelfth day,the content of TMA was 2.246 mg/g.Therefore,the method was successfully applied to the determination of the fish freshness in real sample with satisfactory. |
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