氮磷氯共掺杂碳量子点用于食品中柠檬黄的快速检测

Nitrogen,Phosphorus and Chlorine Co-doped Carbon Dots for Rapid Detection of Tartrazine in Food Samples

以葡萄糖为碳源,采用酸碱中和自放热法制备蓝色荧光的氮磷氯共掺杂碳量子点(N,P,Cl-CDs)。基于柠檬黄对N,P,Cl-CDs荧光的猝灭作用,建立了具有高灵敏度的柠檬黄快速检测方法。在最佳实验条件下,该方法展现出高选择性和良好的抗干扰性,柠檬黄浓度在0.01~15.0μmol/L范围时,与N,P,Cl-CDs的荧光猝灭效率(F0/F)呈良好的线性关系,检测限为9.3μmol/L。将本方法应用于实际食品样品中柠檬黄的检测,结果发现,该方法的加标回收率在97.03%~105.41%范围内,相对标准偏差≤3.29%,结果具有可靠性。

In this work,blue-fluorescent nitrogen,phosphorus,and chlorine co-doped carbon dots(N,P,Cl-CDs)were prepared by the acid-base neutralization auto-exothermic method using glucose as the carbon source.A rapid detection method of tartrazine with high sensitivity was established based on the quenching effect of tartrazine on the fluorescence of N,P,Cl-CDs.The method exhibited high selectivity and good anti-interference under the best experimental conditions.When the concentration of tartrazine was in the range of 0.01-15.0μmol/L,the fluorescence quenching efficiency of N,P,Cl-CDs(F0/F)It showed a good linear relationship,and the detection limit was 9.3μmol/L.The method was applied to the detection of tartrazine in real food samples.The recovery rate of the method was in the range of 97.03%-105.41%and the relative standard deviations were≤3.29%.