A cationic surfactant-decorated liquid crystal-based sensor for sensitive detection of quinoline yellow

Abstract

Abstract Quinoline yellow (QY) is one of the popular synthetic food colorants and in food industry greatly used. Developing accurate and simple QY detection procedures is of major considerable importance in ensuring food safety. Hence, it is important to detect this food colorant effectively to reduce risk. Herein, an innovative liquid crystal (LC)-based sensor was designed for the label-free and ultra-sensitive detecting of the QY by means of a cationic surfactant-decorated LC interface. The nematic liquid crystal in touch with CTAB revealed a homeotropic alignment, when QY was injected into the LC-cell, the homeotropic alignment consequently altered to a planar one by electrostatic interactions between QY and CTAB. The designed LC-based sensor detected QY at the too much trace level as low as 0.5 fM with analogous selectivity. The suggested LC-based sensor is a rapid, convenient and simple procedure for label-free detection of QY in food industrial and safety control application.