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食品来源的碳点合成特性及生物应用研究进展 被引量:1

Research Progress on Synthetic Characteristics and Biological Applications of Carbon Dots Derived from Food Sources
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摘要 碳点是一种新型碳纳米材料,因其优异的光学特性近年受到国内外学者的广泛关注。目前用于合成碳点的食品主要来自果蔬、动物、加工食品及食品废弃物等,具有取材方便、成本低廉的优势。通过水热合成法、微波辐射法、热解法等方法合成的食品来源碳点,具有粒径小、量子产率高、细胞毒性低等优点。研究发现食品来源合成的碳点在生物传感器、生物成像、药物传送等方面表现出巨大的应用潜力。该文将近年来不同来源的食品合成碳点的特性及其在生物方面的应用进行综述,为更加绿色、高效地利用食品来源合成碳点提供指导,并为其在生物领域的应用提供新思路。 Carbon dots are a novel kind of carbon nanomaterials,which have been attached considerable attention by scholars worldwide in recent years because of their excellent optical properties.The main raw materials derived from food including fruit,vegetables,animals,processed and waste food,have the merits of easy collection and low cost.These carbon dots were synthesized by hydrothermal synthesis,microwave radiation and pyrolysis,which have some advantages such as small particle size,high yield of quantum and low cytotoxicity.Recent studies have found that carbon dots synthesized from food have great potential for applications on biosensors,bioimaging,and drug delivery.This review summarized the characteristics of carbon dots synthesized from different food and their applications in biology in recent years,which could provide guidance for green synthesis of carbon dots derived from food more efficiently,and new ideas for its application in the biological field.
作者 房彬 张竹君 李少鹏 夏婷 FANG Bin;ZHANG Zhu-jun;LI Shao-peng;XIA Ting(State Key Laboratory of Food Nutrition and Safety,College of Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China)
出处 《食品研究与开发》 CAS 北大核心 2020年第20期204-209,共6页 Food Research and Development
基金 “十三五”国家重点研发计划(2016YFD0400505) 天津市高等学校创新团队(TD13-5013)。
关键词 食品 碳点 生物传感器 生物成像 药物传送 food carbon dots biosensors bioimaging drug delivery
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