氨基化碳量子点荧光猝灭法测定焦性没食子酸的研究

以葡萄糖为原料,通过一步水热法合成稳定性高的碳量子点,并用乙二胺使其表面氨基化。焦性没食子酸能使氨基化的碳量子点荧光明显猝灭,由此建立一种简便、高效检测焦性没食子酸的新方法。考察了缓冲体系p H、反应时间、反应温度等对焦性没食子酸测定的影响。结果表明,在pH=11.20的三酸缓冲溶液中,室温反应20 min时,体系的F0/F与焦性没食子酸的浓度呈良好的线性关系,其线性范围为4.0×10~(-6)~9.0×10~(-5)mol·L~(-1),相关系数r=0.997 4,检出限为3.5×10~(-6)mol·L~(-1)。该方法快速简便,适用于水样中焦性没食子酸的检测。

Determination of Pyrogallic Acid in Amino-functional Carbon Quantum Dots Fluorescence Quenching

With crystal giucose as raw material, the carbon quantum dots were synthesized through one-step hydrothermal method. The surface of the carbon quantum dot was amino modificated using ethylenediamine. Pyrogallic acid can cause the fluorescence quenching effect of the amino-functional carbon quantum dots more obvious, hereby, a simple and efficient method to measure the pyrogallic acid was established. Different influencing factors were studied including pH buffer system, reaction time, reation temperature and so on. The results show that F0 / F of the system has linear relation-ship with the concentration of the pyrogallic acid in Britton-Robinson buffer solution with pH = 11. 20 and the reaction time of 20 min at room temperature. The linear range is 4. 0 × 10 - 6 - 9. 0 × 10 - 5 mol·L - 1 , the correlation coefficient r is 0. 997 4, and the detection limit is 3. 5 × 10 - 6 mol·L - 1 , respectively. The method is simple and applicable to the determination of pyrogallic acid in water samples with satisfactory results.