Green preparation of carbon quantum dots with wolfberry as on-off-on nanosensors for the detection of Fe3+ and L-ascorbic acid

被引：94

作者：

Gu, Lin ^{[1
,2
]}

Zhang, Jingru ^{[1
,2
]}

Yang, Guangxin ^{[2
]}

Tang, Yunyu ^{[2
]}

Zhang, Xuan ^{[2
]}

Huang, Xuanyun ^{[2
]}

Zhai, Wenlei ^{[3
]}

Fodjo, Essy Kouadio ^{[4
]}

Kong, Cong ^{[2
]}

机构：

[1] Univ Shanghai Sci & Technol, Sch Environm & Architecture, Shanghai 200090, Peoples R China

[2] Chinese Acad Fishery Sci, East China Sea Fisheries Res Inst, Shanghai 200090, Peoples R China

[3] Beijing Res Ctr Agr Stand & Testing, 9 Middle Rd Shuguanghuayuan, Beijing 100097, Peoples R China

[4] Univ Felix Houphouet Boigny, Phys Chem Lab, UFR SSMT, 22 BP 582, Abidjan 22, Cote Ivoire

来源：

FOOD CHEMISTRY | 2022年 / 376卷

关键词：

Carbon quantum dots; Fluorescence; Ferrite; L-Ascorbic acid; Nanosensor;

D O I：

10.1016/j.foodchem.2021.131898

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A green and facile hydrothermal synthesis approach is proposed for the preparation of nitrogen-doped carbon quantum dots (N-CQDs) with wolfberry. These N-CQDs were developed as a highly sensitive fluorescent 'on-off-on' switch sensor for the sensing of Fe3+ and L-ascorbic acid (AA). The N-CQDs displayed superior fluorescence characteristics of CQDs with a quantum yield up to 22%. The N-CQDs were demonstrated to selectively react with Fe3+, leading to fluorescence quenching effect, which was successfully used for the detection of Fe3+ with a limit of detection at 3 mu moL.L-1. The addition of AA is supposed to repair the surface defects, and result in the fluorescence recovery. Based on this effect, the strategy of 'on-off-on' detection of AA was established with a limit of detection at 1.8 mu moL.L-1. Furthermore, the practical application of the detection of Fe3+ lake water and AA in medical tablet was demonstrated, promising an effective and efficient 'on-off-on' nanosensor with low-cost, green synthesis for Fe3+ and AA detection.

引用

页数：7

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