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Biomolecule-functionalized fluorescent gold nanocluster (AuNCs) have attracted a lot of attention due to good biocompatibility, stable physicochemical properties and considerable cost advantages. Inappropriate concentration of Cu2+ may cause a variety of diseases. In this study, AuNCs were synthesized in alkaline aqueous solution using bovine serum albumin (BSA) as a template. And then, the peptide CCYWDAHRDY was coupled to AuNCs. Furthermore, the fluorescence of synthesized CCYWDAHRDY-AuNCs response to Cu2+ was evaluated. As the results shown that the CCYWDAHRDY-AuNCs can sensitively detect Cu2+. After adding Cu2+ to the probe system, the fluorescence of the CCYWDAHRDY-AuNCs was quenched. The detection conditions were at pH 6 and 30 °C for 10 min, the linear relationship between Cu2+ concentration and fluorescence intensity were good in the range of 0.1 ~ 4.2 μmol/L. The regression equation was y = − 105.9x + 693.68, the linear correlation coefficient is 0.997, and the minimum detection limit was 52 nmol/L.

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Evening primrose (Oenothera biennis L.) is a plant of the family Onagraceae. 1 Evening primrose oil (EPO) is edible, mainly composed of linoleic acid, oleic acid, palmitic acid, linolenic acid, various fatty acids, and vitamins. Because it is rich in γ-linolenic acid, EPO has aroused widespread attention. Irradiation has been widely used in food processing. 2 Compared with heat treatment, irradiation technology has little effect on the physical and chemical properties of food.Generally speaking, any change caused by any dose less than 10 kGy is considered harmless to human health by WHO, FAO, and IAEA. 3 In addition to the composition and nutritional quality of product oil, physical and chemical properties and sensory characteristics are also important indicators to evaluate product quality.Aroma-related volatile compounds can not only be used as markers of different quality oils but also directly affect consumers' desire to buy. 4,5 However, for foods with high protein, oil, and water content, irradiation treatment may be harmful. The bad flavour may be generated due to the degradation of water into hydroxyl free radicals in the process of irradiation sterilization, and hydroxyl free radicals can promote the oxidation of oils, leading to a significant increase in secondary volatile oxidation products. These