氮磷掺杂碳点荧光探针用于食品中柠檬黄的快速检测

本工作以葡萄糖为碳源,乙二胺、浓磷酸为氮、磷杂原子供体,通过酸碱中和自放热法制备氮磷共掺杂碳量子点(N,P-CDs)。基于柠檬黄对N,P-CDs荧光的猝灭效应,构建了一种快速灵敏检测柠檬黄的荧光方法。在最佳实验条件下,N,P-CDs对柠檬黄的检测展现出高选择性和高灵敏度特点,柠檬黄浓度在0.01-10.0μM范围内与N,P-CDs荧光猝灭效率呈良好线性关系,检测限低至11.6 nM。最后,本工作将该方法用于食品样品中柠檬黄的检测,加标回收率在96.1%~104.9%范围内,相对标准偏差(RSDs)低于3.3%,结果令人满意。

Fluorescence probe based on nitrogen and phosphorus co-doped carbon quantum dots for tartrazine detection in food stuffs

In this work,a nitrogen and phosphorus co-doped carbon quantum dots(N,P-CDs)was prepared by using the acid-base neutralization auto-exothermic method with glucose as carbon source and ethylenediamine and concentrated phosphoric acid served as nitrogen and phosphorus heteroatom donors,respectively.Based on the quenching effect of tartrazine on the fluorescence of N,P-CDs,a rapid and sensitive fluorescence detection method was constructed for tartrazine detection.Under the optimal experimental conditions,N,P-CDs showed high selectivity and high sensitivity for tartrazine detection.The concentration of tartrazine showed a good linear relationship with the fluorescence quenching efficiency of N,P-CDs in a range of 0.01~10.0μM.The detection limit was as low as 11.6 nM.Finally,the proposed method was applied for the detection of tartrazine in food samples with satisfactory results.The recoveries of was in a range of 96.1%~104.9%and the relative standard deviations(RSDs)were lower than 3.3%.