Qin Hu, Huijuan Sun, Lingfei Liu, Lixia Xiao, Zhen-Quan Yang, Shengqi Rao, Xiaojuan Gong, Jie Han
{"title":"基于荧光碳点的超灵敏分光光度法测定胭脂红。","authors":"Qin Hu, Huijuan Sun, Lingfei Liu, Lixia Xiao, Zhen-Quan Yang, Shengqi Rao, Xiaojuan Gong, Jie Han","doi":"10.1080/19440049.2021.1889045","DOIUrl":null,"url":null,"abstract":"<p><p>A high-efficiency spectrophotometric method based on nitrogen-doped fluorescent carbon dots (N-FCDs) was developed for the ultrasensitive determination of carmine (CRM) in foodstuffs. The N-FCDs were fabricated via a one-pot hydrothermal method with <i>m</i>-phenylenediamine as the starting material. The detection principle was based on the fluorescence quenching effect of N-FCDs by CRM, where their interaction was due to the inner filter effect (IFE) and static quenching. A good linear relationship was established for CRM detection in a concentration range of 0.1-10.0 μM with a detection limit as low as 11.2 nM. The proposed method achieved satisfactory results for CRM determination in commercial food products with recoveries better than 98.6% and relative standard deviations (RSDs) less than 4.07%. The method established in this study was simple, ultrasensitive and reliable for rapid detecting CRM in a food matrix, which could be potentially used as a useful sensing agent for the analysis of additive food colourants.</p>","PeriodicalId":12295,"journal":{"name":"Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment","volume":null,"pages":null},"PeriodicalIF":2.3000,"publicationDate":"2021-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/19440049.2021.1889045","citationCount":"8","resultStr":"{\"title\":\"Development of an ultrasensitive spectrophotometric method for carmine determination based on fluorescent carbon dots.\",\"authors\":\"Qin Hu, Huijuan Sun, Lingfei Liu, Lixia Xiao, Zhen-Quan Yang, Shengqi Rao, Xiaojuan Gong, Jie Han\",\"doi\":\"10.1080/19440049.2021.1889045\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>A high-efficiency spectrophotometric method based on nitrogen-doped fluorescent carbon dots (N-FCDs) was developed for the ultrasensitive determination of carmine (CRM) in foodstuffs. The N-FCDs were fabricated via a one-pot hydrothermal method with <i>m</i>-phenylenediamine as the starting material. The detection principle was based on the fluorescence quenching effect of N-FCDs by CRM, where their interaction was due to the inner filter effect (IFE) and static quenching. A good linear relationship was established for CRM detection in a concentration range of 0.1-10.0 μM with a detection limit as low as 11.2 nM. The proposed method achieved satisfactory results for CRM determination in commercial food products with recoveries better than 98.6% and relative standard deviations (RSDs) less than 4.07%. The method established in this study was simple, ultrasensitive and reliable for rapid detecting CRM in a food matrix, which could be potentially used as a useful sensing agent for the analysis of additive food colourants.</p>\",\"PeriodicalId\":12295,\"journal\":{\"name\":\"Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.3000,\"publicationDate\":\"2021-05-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1080/19440049.2021.1889045\",\"citationCount\":\"8\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/19440049.2021.1889045\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2021/3/8 0:00:00\",\"PubModel\":\"Epub\",\"JCR\":\"Q2\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/19440049.2021.1889045","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2021/3/8 0:00:00","PubModel":"Epub","JCR":"Q2","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Development of an ultrasensitive spectrophotometric method for carmine determination based on fluorescent carbon dots.
A high-efficiency spectrophotometric method based on nitrogen-doped fluorescent carbon dots (N-FCDs) was developed for the ultrasensitive determination of carmine (CRM) in foodstuffs. The N-FCDs were fabricated via a one-pot hydrothermal method with m-phenylenediamine as the starting material. The detection principle was based on the fluorescence quenching effect of N-FCDs by CRM, where their interaction was due to the inner filter effect (IFE) and static quenching. A good linear relationship was established for CRM detection in a concentration range of 0.1-10.0 μM with a detection limit as low as 11.2 nM. The proposed method achieved satisfactory results for CRM determination in commercial food products with recoveries better than 98.6% and relative standard deviations (RSDs) less than 4.07%. The method established in this study was simple, ultrasensitive and reliable for rapid detecting CRM in a food matrix, which could be potentially used as a useful sensing agent for the analysis of additive food colourants.
期刊介绍:
Food Additives & Contaminants: Part A publishes original research papers and critical reviews covering analytical methodology, occurrence, persistence, safety evaluation, detoxification and regulatory control of natural and man-made additives and contaminants in the food and animal feed chain. Papers are published in the areas of food additives including flavourings, pesticide and veterinary drug residues, environmental contaminants, plant toxins, mycotoxins, marine biotoxins, trace elements, migration from food packaging, food process contaminants, adulteration, authenticity and allergenicity of foods. Papers are published on animal feed where residues and contaminants can give rise to food safety concerns. Contributions cover chemistry, biochemistry and bioavailability of these substances, factors affecting levels during production, processing, packaging and storage; the development of novel foods and processes; exposure and risk assessment.