Publication:
A novel polymeric fluorescence sensor based on acrylated citric acid for detection of melamine adulteration: Application in milk powder

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dc.contributor.authorKÖK YETİMOĞLU, ECE
dc.contributor.authorKAHRAMAN, MEMET VEZİR
dc.contributor.authorÇUBUK, SONER
dc.contributor.authorsTaşci N., Çubuk S., Yetimoğlu E. K., Kahraman M. V.
dc.date.accessioned2023-06-20T06:11:41Z
dc.date.available2023-06-20T06:11:41Z
dc.date.issued2022-06-18
dc.description.abstractMelamine selective acrylate citric acid (ACA) based polymeric membrane sensor was prepared by radical polymerization method and the sensor was characterized. The sensor showed a selective fluorescent response to melamine (λex/λem=388/425 nm). The sensor response is linear in the concentration range of 3.96x10-9 to 7.93x10-8 mol L-1, the optimum pH value is 6.0 and response time is less than 1 minute. Limit of detection (LOD) and limit of quantification (LOQ) were calculated as 2.32 x 10-10 mol L-1 and as 7.74 x 10-10 mol L-1, respectively. The sensor showed great selectivity towards melamine in the presence of a large number of molecules and ions. The performance of sensor was also confirmed by determining of melamine in milk powder sample and the results were compared with HPLC results and acceptable results were obtained. As a conclusion, the results revealed that the proposed sensor is an interesting alternative for melamine determination. Keywords: Adulteration; Fluorimetric sensor; Melamine; Milk powder; Polymeric sensor.
dc.identifier.citationTaşci N., Çubuk S., Yetimoğlu E. K., Kahraman M. V., "A novel polymeric fluorescence sensor based on acrylated citric acid for detection of melamine adulteration: Application in milk powder.", Food chemistry, cilt.394, ss.133525, 2022
dc.identifier.doi10.1016/j.foodchem.2022.133525
dc.identifier.endpage133525
dc.identifier.issn0308-8146
dc.identifier.startpage133525
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2022.133525
dc.identifier.urihttps://hdl.handle.net/11424/290440
dc.identifier.volume394
dc.language.isoeng
dc.relation.ispartofFood chemistry
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectKimya
dc.subjectTemel Bilimler
dc.subjectChemistry
dc.subjectNatural Sciences
dc.subjectTemel Bilimler (SCI)
dc.subjectDoğa Bilimleri Genel
dc.subjectÇOK DİSİPLİNLİ BİLİMLER
dc.subjectNatural Sciences (SCI)
dc.subjectNATURAL SCIENCES, GENERAL
dc.subjectCHEMISTRY
dc.subjectMULTIDISCIPLINARY SCIENCES
dc.subjectMultidisipliner
dc.subjectKimya (çeşitli)
dc.subjectGenel Kimya
dc.subjectFizik Bilimleri
dc.subjectMultidisciplinary
dc.subjectChemistry (miscellaneous)
dc.subjectGeneral Chemistry
dc.subjectPhysical Sciences
dc.subjectAdulteration
dc.subjectFluorimetric sensor
dc.subjectMelamine
dc.subjectMilk powder
dc.subjectPolymeric sensor
dc.subjectRESONANCE ENERGY-TRANSFER
dc.subjectGOLD NANOPARTICLES
dc.subjectCYANURIC ACID
dc.subjectNANOCLUSTERS
dc.subjectPRODUCTS
dc.subjectPROBE
dc.subjectAdulteration
dc.subjectFluorimetric sensor
dc.subjectMelamine
dc.subjectMilk powder
dc.subjectPolymeric sensor
dc.titleA novel polymeric fluorescence sensor based on acrylated citric acid for detection of melamine adulteration: Application in milk powder
dc.typearticle
dspace.entity.typePublication
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local.indexed.atPUBMED
local.indexed.atSCOPUS
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