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<p>A “turn-on” fluorescence sensor was developed for cholesterol detection on the basis of fluorescence resonance energy transfer (FRET) between the organic fluorophore 1-(4-(1,2,2-triphenylvinyl)phenyl)pyrene (TPE-Py) and a gold nanoparticle-β-cyclodextrin conjugate (AuNPs-β-CD). Mechanistically, the AuNPs-β-CD, an energy acceptor, was synthesized via Au–S bonding, and TPE-Py transferred energy to the AuNPs via FRET, resulting in fluorescence quenching of TPE-Py. In the presence of cholesterol, which has a stronger binding affinity for the β-CD cavity, TPE-Py was competitively displaced, enabling the recovery of the fluorescence signal. This sensor has high sensitivity for cholesterol, with a low detection limit of 66 nM and a linear range of 0.5–30 µM. Furthermore, the sensor was successfully used to determine the cholesterol content in food samples with satisfactory recoveries, revealing its potential for food analysis.</p> Graphical abstract <p></p>

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A competitive fluorescence sensor based on AuNPs-β-CD and 1-(4-(1,2,2-triphenylvinyl) phenyl)pyrene for cholesterol detection

  • 期刊论文

  • 发表日期：

    2026年4月17日

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  • Shicong Liu,
  • Yuanyuan Zhang,
  • Hongyang Zhao,
  • Junqiu Liu,
  • Chunxi Hou

摘要

A “turn-on” fluorescence sensor was developed for cholesterol detection on the basis of fluorescence resonance energy transfer (FRET) between the organic fluorophore 1-(4-(1,2,2-triphenylvinyl)phenyl)pyrene (TPE-Py) and a gold nanoparticle-β-cyclodextrin conjugate (AuNPs-β-CD). Mechanistically, the AuNPs-β-CD, an energy acceptor, was synthesized via Au–S bonding, and TPE-Py transferred energy to the AuNPs via FRET, resulting in fluorescence quenching of TPE-Py. In the presence of cholesterol, which has a stronger binding affinity for the β-CD cavity, TPE-Py was competitively displaced, enabling the recovery of the fluorescence signal. This sensor has high sensitivity for cholesterol, with a low detection limit of 66 nM and a linear range of 0.5–30 µM. Furthermore, the sensor was successfully used to determine the cholesterol content in food samples with satisfactory recoveries, revealing its potential for food analysis.

Graphical abstract