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Open Access | Just Accepted

Ratiometric Fluorescence Sensor Based on 3-Hydroxyphenylboronic Acid and Gold Nanoclusters for Ultrasensitive Detection of Xanthine and Hypoxanthine

Mengjun Wang( ), Fanjie Xue, Xiyu Liu, Mingyue Luo, Quanyi Liang

Department of Chemistry, School of Science, Xihua University, Chengdu, Sichuan 610039, China

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Abstract

Developing a sensitive and reliable method for detecting xanthine (XT) and hypoxanthine (HX) is crucial for the early diagnosis of diseases such as hyperuricemia. Herein, we developed a ratiometric fluorescence sensor based on a target-triggered cascade reaction by integrating 3-hydroxyphenylboronic acid (3-HBA) with lysozyme-functionalized gold nanoclusters (MTL@AuNCs), enabling ultrasensitive and highly accurate detection of XT and HX. In the sensing system, hydrogen peroxide (H2O2) was generated through the catalytic oxidation of XT/HX by xanthine oxidase (XOD) in the presence of O2. The unique nucleophilic reaction between H2O2 and the boric acid group resulted in the conversion of 3-HBA into resorcinol (Res), which then reacted with dopamine (DA) to form blue fluorescent azamonardine (λem = 465 nm) compounds. This Res-DA system acts as the fluorescence-responsive unit, producing a progressively intensified emission, while the red-emitting MTL@AuNCs (λem = 660 nm) serve as an invariant reference signal. The proposed fluorescence sensor exhibited a linear response range of 0.005-300 μM for XT and 0.01-300 μM for HX, with ultralow detection limits of 1.7 nM and 3.4 nM, respectively. This method was successfully applied to detect XT and HX in real serum and urine samples, yielding satisfactory results. Furthermore, this study provides valuable insights for designing biosensors with enhanced stability and sensitivity by incorporating a cascade reaction and internal reference fluorescence.

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Cite this article:
Wang M, Xue F, Liu X, et al. Ratiometric Fluorescence Sensor Based on 3-Hydroxyphenylboronic Acid and Gold Nanoclusters for Ultrasensitive Detection of Xanthine and Hypoxanthine. Food Science and Human Wellness, 2026, https://doi.org/10.26599/FSHW.2026.9250985

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Received: 31 July 2025
Revised: 11 September 2025
Accepted: 24 October 2025
Available online: 23 March 2026

© 2026 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).