Highly Sensitive Detection of Bisphenol A Based on FRET from Up-conversion Nanoparticles to Gold Nanoparticles

Authors

XU Zhou, School of Chemistry and Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China
LU Shizhen, School of Chemistry and Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China
CHEN Maolong, School of Chemistry and Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China
ZHU Yingyue, School of Biotechnology and Food Engineering, Changshu Institute of Technology, Changshu, Jiangsu 215500, China
DING Li, School of Chemistry and Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China
CHENG Yunhui, School of Chemistry and Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China

Abstract

The 13 nm gold nanoparticles were synthesized and were modified with Bisphenol A(BPA) aptamer. The oil-solubility Up-conversion nanoparticles (UCNPs) were modified with polyacrylic acid (PAA) to form water-solubility UCNPs. Then water-solubility UCNPs were coated with the complementary DNA strand. Based these nanoparticles, a FRET aptasensor for BPA was successfully fabricated by using Up-conversion nanoparticles as energy donor and gold nanoparticles as energy acceptor. The results show that the detection system has a good linear relationship at 1×10^-9～1×10^-3 mol/L (R²=0.992 3), and the detection limit is as low as 1×10^-10 mol/L. The method is proved to be of good practicability through the experiment of adding the standard of water and milk samples.

Publication Date

9-28-2018

First Page

83

Last Page

87

DOI

10.13652/j.issn.1003-5788.2018.09.017

Recommended Citation

Zhou, XU; Shizhen, LU; Maolong, CHEN; Yingyue, ZHU; Li, DING; and Yunhui, CHENG (2018) "Highly Sensitive Detection of Bisphenol A Based on FRET from Up-conversion Nanoparticles to Gold Nanoparticles," Food and Machinery: Vol. 34: Iss. 9, Article 17.
DOI: 10.13652/j.issn.1003-5788.2018.09.017
Available at: https://www.ifoodmm.cn/journal/vol34/iss9/17

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