Development of fluorescence sensors with copper-based nanoclusters via Förster resonance energy transfer and the quenching effect for vanillin detection

Fluorescent metal nanoclusters: prospects for photoinduced electron transfer and energy harvesting

Research on noble metal nanoclusters (MNCs) (elements with filled electron d-bands) is progressing forward because of the extensive and extraordinary chemical, optical, and physical properties of these materials. Because of the ultrasmall size of the MNCs (typically within 1-3 nm), they can be applied in areas of nearly all possible scientific domains. The greatest advantage of MNCs is the tunability that can be imposed, not only on their structures, but also on their chemical, physical, and biological properties. Nowadays, MNCs are very effectively used as energy donors and acceptors under suitable conditions and hence act as energy harvesters in solar cells, semiconductors, and biomarkers. In addition, ultrafast photoinduced electron transfer (PET) can be practised using MNCs under various circumstances. Herein, we have focused on the energy harvesting phenomena of Au-, Ag-, and Cu-based MNCs and elaborated on different ways to apply them.

A Ratio Fluorescence Method Based on Dual Emissive Copper Nanoclusters for the Detection of Vanillin

In this study, a novel double-emission fluorescence probe at 340 and 400 nm was synthesized by one-pot method using phenylalanine (Phe) and ascorbic acid (AA) as stabilizing and reducing agents. It was found that the fluorescence intensity of the probe at 400 nm could be controlled by controlling the temperature within a certain range, and the ratio of double-emission fluorescence probe could be further regulated. Under the optimal conditions, the fluorescence intensity at 340 nm decreased significantly, while it only showed a slight decrease at 400 nm, which constituted the ratio fluorescence probe. The synthesized fluorescence probe showed good linearity in the range of 0.2-32 μM, and its detection limit was 63.4 nM. Moreover, the method was successfully employed to determine VA in vanilla drink and perfumes, and corresponding results were consistent with those of HPLC.