Synthesis of acetic acid-​[(hydrazinylthioxome​thyl)​thio]-sodium and its application on the flotation separation of molybdenite from galena

Using highly water-stable wool keratin/CsPbBr3 nanocrystals as a portable amine-responsive fluorescent test strip for onsite visual detection of food freshness

Perovskite nanocrystals (PNCs) have emerged as promising candidates for fluorescent probes owing to their outstanding photoelectric properties. However, the conventional CsPbBr3 (CPB) NCs are extremely unstable in water, which has seriously limited their sensing applications in water environment. Herein, we present a powerful ligand engineering strategy for fabricating highly water-stable CPB NCs by using a biopolymer of wool keratin (WK) as the passivator and the polyaryl polymethylene isocyanate (PAPI) as the cross-linking agent. In particular, WK with multi-functional groups can serve as a polydentate ligand to firmly passivate CPB NCs by the ligand exchange process in hot toluene; and then the addition of PAPI can further encapsulate CPB NCs by the crosslinking reaction between PAPI and WK. Consequently, the as-prepared CPB/WK-PAPI NCs can maintain ∼ 80 % of their relative photoluminescence (PL) intensity after 60 days in water, and they still maintain ∼ 40 % of their relative PL intensity even after 512 days in the same environment, which is one of the best water stabilities compared previously reported polymer passivation methods. As a proof-of their application, the portable CPB/WK-PAPI NCs-based test strips are further developed as a fluorescent nanoprobe for real-time and visual monitoring amines and food freshness. Among various amine analytes, the as-prepared test strips exhibit higher sensitivity towards conjugated amines, achieving a remarkable detection limit of 18.3 nM for pyrrole. Our research not only introduces an innovative strategy involving natural biopolymers to enhance the water stability of PNCs, but also highlights the promising potential of PNCs for visually and portably detecting amines and assessing food freshness.