Abstract
[Objective] To achieve rapid detection of 2-amino -3-methylimidazo [4,5-f] quinoline (IQ) in food. [Methods] A novel IQ fluorescent molecularly imprinted photonic crystal sensor is fabricated using the photonic crystal molecularly imprinted polymer (PCMIP )@CdSe/ZnS fluorescent material. [Results] Scanning electron microscopy (SEM ) reveals that the fabricated material possesses a highly ordered, interconnected three -dimensional macroporous structure. Under optimal conditions, the sensor demonstrates robust quantitative detection performance toward IQ. Specifically, the fluorescence method exhibits a linearity of 0.500 to 250 μg/L, with a limit of detection (LOD ) of 0.300 μg/L. Concurrently, the photonic crystal -based reflection peak shift assay shows a linear relationship with IQ concentration (lg C) over a wide mass concentration range of 1×10-4 to 10 mg/L, achieving an LOD of 0.112 μg/L. Notably, this method enables semi -quantitative visual discrimination via distinct structural color changes. Selective tests confirm superior selectivity for IQ over structural analogues. Furthermore, reusability tests indicate that the sensor remains effective after five consecutive adsorption -elution cycles. According to spiked recovery tests in actual samples, the fluorescence method yields a recovery rate of 90.19% to 103.38%, with a relative standard deviation (RSD ) <6.37%, while the spectral method achieves a recovery rate of 87.37% to 99.74%, with an RSD <8.75%, thereby |validating its reliability and applicability in complex matrices. [Conclusion] A highly sensitive and specific fluorescent molecularly imprinted sensor is developed for the rapid detection of IQ in food matrices.
Publication Date
11-3-2026
First Page
54
Last Page
62
DOI
10.13652/j.spjx.1003.5788.2026.80268
Recommended Citation
Yanxu, Sun; Huihui, Hao; Xiaolei, Zhao; and Jinxing, He
(2026)
"Development and application of a fluorescent imidazoquinoline-imprinted photonic crystal dual-mode sensor,"
Food and Machinery: Vol. 42:
Iss.
10, Article 7.
DOI: 10.13652/j.spjx.1003.5788.2026.80268
Available at:
https://www.ifoodmm.cn/journal/vol42/iss10/7
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