Mohamed Ahmed Abdel Hamid, Samar H. Elagamy, Aya Gamal, Fotouh R. Mansour
{"title":"微波一锅法合成钴、氮和硫共掺杂碳量子点,用于高效检测食品样品中的谷氨酸钠含量","authors":"Mohamed Ahmed Abdel Hamid, Samar H. Elagamy, Aya Gamal, Fotouh R. Mansour","doi":"10.1007/s12161-024-02609-6","DOIUrl":null,"url":null,"abstract":"<div><p>The synthesis of cobalt, nitrogen and sulfur co doped carbon quantum dots (Co-NS-CQDs) has become a subject of significant research interest. These CQDs were produced using a single-step microwave method, which is considered environmentally friendly, and the entire process was completed in just 90 seconds. In this synthesis, citric acid was utilized as the carbon source, methionine served as the source for both nitrogen and sulfur, and cobaltous acetate was used to introduce cobalt ions into the CQDs structure. The synthesized carbon quantum dots (CQDs) exhibit a narrow size distribution and a high quantum yield of 51.5%, which is notably superior to non-metal-doped CQDs with a yield of 38%. Characterization of these CQDs was performed using different techniques such as transmission electron microscopy (TEM), high-resolution TEM (HRTEM), Fourier transformation infrared spectroscopy (FTIR), energy dispersive X-ray analysis (EDX), X-ray diffraction (XRD) and X-ray photoelectron spectroscopy (XPS). The developed CQDs have blue luminescence at emission wavelength 438 nm after excitation at 350 nm. Different factors affecting the CQDs synthesis including dialysis duration, reaction time and reaction temperature. These CQDs were utilized as a probe for the detection of monosodium glutamate (MSG) in various food products. The intensity of the fluorescence of the CQDs showed a direct and linear increase with the concentration of MSG within the range of 25–250 µg/mL. The detection and quantitation limits for MSG were 2.78 µg/mL and 8.44 µg/mL, respectively. Additionally, the developed method is environmentally friendly, as confirmed by assessments using the analytical Eco scale, Green Analytical Procedure Index (GAPI), and Analytical Greenness calculator (Agree). The proposed method presents several advantages over other reported methods in terms of convenience, rapid response, and attainment of accurate and precise results.</p></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"17 5","pages":"739 - 750"},"PeriodicalIF":2.6000,"publicationDate":"2024-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12161-024-02609-6.pdf","citationCount":"0","resultStr":"{\"title\":\"One-pot Microwave Synthesis of Cobalt, Nitrogen, and Sulfur Co-Doped Carbon Quantum Dots for Efficient Monosodium Glutamate Determination in Food Samples\",\"authors\":\"Mohamed Ahmed Abdel Hamid, Samar H. Elagamy, Aya Gamal, Fotouh R. Mansour\",\"doi\":\"10.1007/s12161-024-02609-6\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>The synthesis of cobalt, nitrogen and sulfur co doped carbon quantum dots (Co-NS-CQDs) has become a subject of significant research interest. These CQDs were produced using a single-step microwave method, which is considered environmentally friendly, and the entire process was completed in just 90 seconds. In this synthesis, citric acid was utilized as the carbon source, methionine served as the source for both nitrogen and sulfur, and cobaltous acetate was used to introduce cobalt ions into the CQDs structure. The synthesized carbon quantum dots (CQDs) exhibit a narrow size distribution and a high quantum yield of 51.5%, which is notably superior to non-metal-doped CQDs with a yield of 38%. Characterization of these CQDs was performed using different techniques such as transmission electron microscopy (TEM), high-resolution TEM (HRTEM), Fourier transformation infrared spectroscopy (FTIR), energy dispersive X-ray analysis (EDX), X-ray diffraction (XRD) and X-ray photoelectron spectroscopy (XPS). The developed CQDs have blue luminescence at emission wavelength 438 nm after excitation at 350 nm. Different factors affecting the CQDs synthesis including dialysis duration, reaction time and reaction temperature. These CQDs were utilized as a probe for the detection of monosodium glutamate (MSG) in various food products. The intensity of the fluorescence of the CQDs showed a direct and linear increase with the concentration of MSG within the range of 25–250 µg/mL. The detection and quantitation limits for MSG were 2.78 µg/mL and 8.44 µg/mL, respectively. Additionally, the developed method is environmentally friendly, as confirmed by assessments using the analytical Eco scale, Green Analytical Procedure Index (GAPI), and Analytical Greenness calculator (Agree). 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One-pot Microwave Synthesis of Cobalt, Nitrogen, and Sulfur Co-Doped Carbon Quantum Dots for Efficient Monosodium Glutamate Determination in Food Samples
The synthesis of cobalt, nitrogen and sulfur co doped carbon quantum dots (Co-NS-CQDs) has become a subject of significant research interest. These CQDs were produced using a single-step microwave method, which is considered environmentally friendly, and the entire process was completed in just 90 seconds. In this synthesis, citric acid was utilized as the carbon source, methionine served as the source for both nitrogen and sulfur, and cobaltous acetate was used to introduce cobalt ions into the CQDs structure. The synthesized carbon quantum dots (CQDs) exhibit a narrow size distribution and a high quantum yield of 51.5%, which is notably superior to non-metal-doped CQDs with a yield of 38%. Characterization of these CQDs was performed using different techniques such as transmission electron microscopy (TEM), high-resolution TEM (HRTEM), Fourier transformation infrared spectroscopy (FTIR), energy dispersive X-ray analysis (EDX), X-ray diffraction (XRD) and X-ray photoelectron spectroscopy (XPS). The developed CQDs have blue luminescence at emission wavelength 438 nm after excitation at 350 nm. Different factors affecting the CQDs synthesis including dialysis duration, reaction time and reaction temperature. These CQDs were utilized as a probe for the detection of monosodium glutamate (MSG) in various food products. The intensity of the fluorescence of the CQDs showed a direct and linear increase with the concentration of MSG within the range of 25–250 µg/mL. The detection and quantitation limits for MSG were 2.78 µg/mL and 8.44 µg/mL, respectively. Additionally, the developed method is environmentally friendly, as confirmed by assessments using the analytical Eco scale, Green Analytical Procedure Index (GAPI), and Analytical Greenness calculator (Agree). The proposed method presents several advantages over other reported methods in terms of convenience, rapid response, and attainment of accurate and precise results.
期刊介绍:
Food Analytical Methods publishes original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology and methodology for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity and food traceability. The journal covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality.