Use of Carbon Dots Synthesized from Citrate as a Fluorescent Probe for Quercetin Determination in Tea and Beer Samples

被引:18
作者
de Paula, Nattany T. G. [1 ]
Milani, Raquel [2 ]
Lavorante, Andre F. [3 ]
Paim, Ana Paula S. [1 ]
机构
[1] Univ Fed Pernambuco, Dept Quim Fundamental, Av Jornalista Anibal Fernandes,S-N,Cidade Univ, BR-50740560 Recife, PE, Brazil
[2] Univ Fed Pernambuco, Dept Fis, Av Jornalista Anibal Fernandes,S-N,Cidade Univ, BR-50740560 Recife, PE, Brazil
[3] Univ Fed Rural Pernambuco, Dept Quim, Rua Dom Manuel Medeiros S-N, BR-52171900 Recife, PE, Brazil
关键词
flavonoids; quercetin; carbon dots; fluorescence; ONE-STEP SYNTHESIS; QUANTUM DOTS; PHENOLIC-COMPOUNDS; SENSITIVE DETERMINATION; GREEN SYNTHESIS; EXTRACTION; NANOPARTICLES; CHROMIUM(VI); MECHANISMS; NANOSENSOR;
D O I
10.21577/0103-5053.20190145
中图分类号
O6 [化学];
学科分类号
0703 ;
摘要
In this work, carbon dots (CDs) prepared by a one-step hydrothermal method were employed for the determination of quercetin in teas and beers. The fluorescence quenching of CDs was proportional to the concentration of quercetin. Under optimum experimental conditions, linear quenching was observed for quercetin in the range of 1.0 to 10 mg L-1 (F/F-0 = (0.1511 +/- 0.0075)[Q] + (0.8922 +/- 0.0384), R-2 = 0.9926), at room temperature, using 80 mu L CDs and 0.1 mol L-1 Na2HPO4/NaOH buffer solution (pH 11.0). A limit of detection (3 sigma criterion) of 0.85 mg L-1, and a relative standard deviation of 0.21% (n = 3) for 4.0 mg L-1 quercetin solution was obtained. Addition and recovery tests with tea and beer samples were performed resulting in recoveries at the range between 80 and 118%. This procedure served successfully to determine quercetin in beer and tea samples presenting high sample throughput.
引用
收藏
页码:2355 / 2366
页数:12
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