One-step hydrothermal preparation of biomass-derived carbon dots as fluorescent probes for the detection of enrofloxacin in aquatic products

IF 3.4 3区农林科学 Q1 Engineering Journal of Food Measurement and Characterization Pub Date : 2023-06-03 DOI:10.1007/s11694-023-01988-4

Jiaxue Su, Chunyu Zhou, Jialing Du, Zhili Xiong, Longshan Zhao

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引用次数: 1

Abstract

Enrofloxacin (ENR) residue is harmful to humans and the ecosystem. Therefore, it is necessary to develop a method for the detection of ENR residues in food. Herein, we have prepared novel biomass-derived carbon dots (BCDs) by a one-step hydrothermal method to detect ENR. The precursor material is cicada slough, which is one of the traditional crude drugs. Transmission electron microscopy (TEM) and X-ray diffraction (XRD) results confirmed the formation of BCDs. The average particle size of the prepared BCDs is 19.6 ± 0.2 nm, and the maximum excitation/emission wavelength is 355/436 nm. Under the optimal conditions, the detection linear of ENR ranged from 0.13 to 16.67 µM, and the detection limit was 0.069 µM. According to the experimental results, it can be applied in the detection of ENR in aquatic products with a good recovery rate (88.6%–104.7%), demonstrating its potential in detecting ENR in aquatic products.

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一步水热法制备生物质碳点荧光探针检测水产品中恩诺沙星

恩诺沙星(ENR)残留对人体和生态系统都有危害。因此，有必要建立食品中ENR残留的检测方法。本文采用一步水热法制备了新型生物质衍生碳点(bcd)来检测ENR。前体原料为传统药材之一的蝉皮。透射电镜(TEM)和x射线衍射(XRD)结果证实了bcd的形成。制备的BCDs平均粒径为19.6±0.2 nm，最大激发/发射波长为355/436 nm。在最佳条件下，ENR的检测线性范围为0.13 ~ 16.67µM，检出限为0.069µM。实验结果表明，该方法可用于水产品中ENR的检测，回收率为88.6% ~ 104.7%，显示了该方法在水产品中ENR检测中的潜力。

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来源期刊

Journal of Food Measurement and Characterization FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.30

自引率

11.80%

发文量

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.