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

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Analytical Methods Pub Date : 2024-03-06 DOI:10.1007/s12161-024-02609-6
Mohamed Ahmed Abdel Hamid, Samar H. Elagamy, Aya Gamal, Fotouh R. Mansour
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引用次数: 0

摘要

钴、氮和硫共掺杂碳量子点(Co-NS-CQDs)的合成已成为一个备受关注的研究课题。这些碳量子点是用一种被认为是环保的单步微波法制备的,整个过程仅需 90 秒。在合成过程中,柠檬酸被用作碳源,蛋氨酸被用作氮和硫的来源,醋酸钴被用来将钴离子引入 CQDs 结构中。合成的碳量子点(CQDs)尺寸分布窄,量子产率高达 51.5%,明显优于非金属掺杂的 CQDs(38%)。对这些 CQDs 的表征采用了不同的技术,如透射电子显微镜(TEM)、高分辨率 TEM(HRTEM)、傅立叶变换红外光谱(FTIR)、能量色散 X 射线分析(EDX)、X 射线衍射(XRD)和 X 射线光电子能谱(XPS)。所开发的 CQDs 在 350 纳米波长的激发下发出波长为 438 纳米的蓝色荧光。影响 CQDs 合成的因素包括透析时间、反应时间和反应温度。这些 CQDs 被用作检测各种食品中谷氨酸钠(MSG)的探针。在 25-250 µg/mL 的范围内,CQDs 的荧光强度随着味精浓度的增加呈直接线性增长。味精的检测限和定量限分别为 2.78 µg/mL 和 8.44 µg/mL。此外,使用分析生态量表、绿色分析程序指数(GAPI)和分析绿色度计算器(Agree)进行的评估证实,所开发的方法对环境友好。与其他已报道的方法相比,所提出的方法具有方便、反应迅速、结果准确和精确等优点。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

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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.

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来源期刊
Food Analytical Methods
Food Analytical Methods 农林科学-食品科技
CiteScore
6.00
自引率
3.40%
发文量
244
审稿时长
3.1 months
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.
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