碳点荧光探针的制备及其在食品分析中的应用

碳点作为一种新型荧光碳纳米材料,具有优良的光学性能和小尺寸特性,以及良好的生物相容性、低毒性以及易于实现表面功能化等特点,是潜在的可以代替传统半导体量子点等荧光探针的良好选择.基于其独特的荧光特性和高灵敏度,碳点荧光探针在食品分析领域具有很好的应用潜力.本文对近年来荧光碳点的研究进展进行了综述,简述碳点的性能并对碳点的制备方法进行总结对比,重点介绍了碳点荧光探针在食品分析领域的应用,对目前碳点应用的限制进行了分析,对其发展前景和展望.

Preparation of Carbon Dots and Their Application in Food Analysis as Signal Probe

As the new popular fluorescent carbon nanomaterials, carbon dots have not only excellent optical properties and small size characteristics, but also have good biocompatibility, low toxicity and easy to achieve the surface functional characteristics, and can replace the traditional semi-quantum dots of the better choice.Based on the unique fluorescence characteristics and high sensitivity, carbon fluorescent probe has a good potential in food analysis and testing. In this experiment, the study of fluorescent carbon dots has been reviewed in recent years. The characteristics of carbon dots are briefly introduced and the preparation methods of carbon dots are summarized. The application of carbon dot fluorescent probes in food analysis and detection is introduced and the limitations and development of carbon point application are analyzed and forecasted.