Modulating room temperature phosphorescence of acrylamide by stepwise rigidification for its detection in potato crisps

The selective detection of acrylamide (AA) is crucial, which is limited by the high background and interferences from food matrix. A room temperature phosphorescence (RTP) assay was developed through modulating its RTP by a stepwise rigidification strategy. The first step rigidification resulted in crosslinking of AA and denser of hydrogen bonding. This prompted the RTP efficiency from <0.1 to 3.8 % and emission lifetime of AA (from 3.0 μs to 0.29 s). Introducing boric acid resulted in the second step rigidification, triggered the formation of rigid matrix and chemical bonding. These synergistic effects prompted the photoluminescence quantum yield to 23.7 % and emission lifetime to 1.20 s. AA was quantitatively detected through monitoring the RTP intensity, with a limit of detection of 0.9 μg/mL. Benefiting from the delayed signal detection, background signal and the interferences from food matrices were eliminated, endowing the detection of AA in practical food samples.