Novel colorimetric, photothermal and up-conversion fluorescence triple-signal sensor for rosmarinic acid detection

Rosmarinic acid (RA) is promising as a natural and nontoxic food additive. However, many analysis methods for RA generally depend on large instruments and single signals for quantitative detection. A new up-conversion fluorescence, colorimetric and photothermal multi-modal sensing strategy is developed for the quantification of RA. β-cyclodextrin (CD) modified citric acid (Cit) wrapped NaYF4:Yb/Er-Cit-CD (Y:Yb/Er-Cit-CD) up-conversion nanocomposite has been synthesized, which emits green fluorescence at 550 nm under 980 nm near-infrared (NIR) excitation. In the presence of oxidized 3,3′,5,5′-tetramethylbenzidine (oxTMB), the green fluorescence is significantly quenched attributed to the fluorescence inner filter effect (IFE) between oxTMB and Y:Yb/Er-Cit-CD. When RA is intervened, blue oxTMB is reduced to colorless 3,3′,5,5′-tetramethylbenzidine (TMB) inducing the recovery of up-conversion fluorescence. At the same time, colorimetric and photothermal signals readout can be easily achieved thanks to the color indication and photothermal effect of the oxTMB. The constructed Y:Yb/Er-Cit-CD/oxTMB sensor displays high sensitivity, visibility and simplicity for RA, and the limits of detection (LOD) for fluorescence, colorimetric and photothermal were 0.004 µmol/L, 0.036 µmol/L and 0.043 µmol/L, respectively. This sensing system is successfully performed for the detection of RA in food samples.