An intelligent device with double fluorescent carbon dots based on smartphone for visual and point-of-care testing of Copper(II) in water and food samples

IF 6.5 1区 农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2024-09-16 DOI:10.1016/j.fochx.2024.101834
Tiange Li , Tiantian Wu , Meiju Lu , Ning Li , Yan Ma , Lianjun Song , Xianqing Huang , Jiansheng Zhao , Tianlin Wang
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Abstract

The excessive presence of Cu2+ could be harmful to human health. Therefore, a ratiometric fluorescence sensor based on multicolor fluorescent carbon dots (CDs) was developed for Cu2+ detection. The blue and yellow carbon dots (B-CDs/Y-CDs) were synthesized by one-step hydrothermal method. After adding Cu2+, it is captured by the amino groups of B-CDs to form complexes, resulting in a strong fluorescence quenching via photoinduced electron transfer (PET). Meanwhile, the amino groups from Y-CDs also binds with Cu2+ that inhibit the internal PET thus enhancing the fluorescence of Y-CDs. The sensor has the merits in rapid, visual, and selective with a low limit of detection (LOD) at 2.29 nM. Furthermore, an intelligent device composed of portable optical detector and smartphone is constructed, which realizes the visual point-of-care testing (POCT) of Cu2+ with a LOD of 7.51 nM. The strategy provides an accessible approach for monitoring heavy metal pollution and food safety.

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基于智能手机的双荧光碳点智能设备,用于水和食品样品中铜(II)的可视化和定点检测
过量的 Cu2+ 会对人体健康造成危害。因此,研究人员开发了一种基于多色荧光碳点(CD)的比率荧光传感器,用于检测 Cu2+。一步水热法合成了蓝色和黄色碳点(B-CDs/Y-CDs)。加入 Cu2+ 后,Cu2+ 被 B-CDs 的氨基捕获形成复合物,通过光诱导电子转移(PET)产生强烈的荧光淬灭。同时,Y-CDs 的氨基也会与 Cu2+ 结合,抑制内部 PET,从而增强 Y-CDs 的荧光。该传感器具有快速、可视、选择性强等优点,检测限(LOD)低至 2.29 nM。此外,还构建了一种由便携式光学检测器和智能手机组成的智能设备,实现了 Cu2+ 的可视化床旁检测(POCT),检测限为 7.51 nM。该策略为监测重金属污染和食品安全提供了一种简便易行的方法。
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来源期刊
Food Chemistry: X
Food Chemistry: X CHEMISTRY, APPLIED-
CiteScore
4.90
自引率
6.60%
发文量
315
审稿时长
55 days
期刊介绍: Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.
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