氨基化碳量子点荧光猝灭法测定焦性没食子酸的研究

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

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。

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 p H buffer system,reaction time,reation temperature and so on. The results show that F0/F of the system has linear relationship with the concentration of the pyrogallic acid in Britton-Robinson buffer solution with p H = 11. 20 and the reaction time of 20 min at room temperature. The linear range is 4. 0 × 10^-6- 9. 0 × 10^-5mol·L-1,the correlation coefficient r is 0. 997 4,and the detection limit is 3. 5 × 10^-6mol·L-1,respectively. The method is simple and applicable to the determination of pyrogallic acid in water samples with satisfactory results.