Fluorescent nanoparticles (FNs) were identified from roasted sweet potato with a particle size of 7.0, 2.8, 2.4 nm for peel FNs, and 2.3, 1.9, 2.2 nm for pulp FNs after roasting at 250 °C for 20, 40, and 60 min, respectively. Blue fluorescence of FNs was observed under ultra-violet light excitation. The fluorescence intensity of the FNs increased when they were transferred from acidic to alkaline environment, and the FNs showed good photostability. The fluorescence of peel and pulp FNs was quenched 42.65% and 35.59%, respectively, in vitro digestion. The FNs could be absorbed by the digestive tracts of mice and enter liver, heart, kidney, brain, lung and testis. A distinct interaction between FNs and dopamine was confirmed in weakly alkaline aqueous solution. This work provided useful information in understanding the property of FNs generated in plant-based food of roasted sweet potato during normal cooking.

在250°C烘烤20、40和60分钟后，从烤红薯中鉴定出荧光纳米颗粒（FNs），果皮FN的粒径分别为7.0、2.8、2.4 nm，果肉FN的粒径为2.3、1.9、2.2 nm。 ， 分别。在紫外光激发下观察到FN的蓝色荧光。当从酸性环境转移到碱性环境时，FN的荧光强度增加，并且FN具有良好的光稳定性。果皮和果肉FNs的荧光在体外分别被淬灭42.65％和35.59％消化。FN可以被小鼠的消化道吸收，并进入肝，心，肾，脑，肺和睾丸。在弱碱性水溶液中，FN与多巴胺之间有明显的相互作用。这项工作为了解正常烹饪过程中烤红薯植物性食品中生成的FN的特性提供了有用的信息。