Journal
NANOMATERIALS
Volume 10, Issue 5, Pages -Publisher
MDPI
DOI: 10.3390/nano10050930
Keywords
CQDs; synthesis; fluorescent sensing; food analysis
Categories
Funding
- National Natural Science Foundation of China [31972147]
- Tianjin Technical Expert Project [19JCTPJC52700]
- Project of Tianjin Science and Technology Plan [18ZYPTJC00020]
- Open Project Program of State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology [SKLFNS-KF-201907]
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Carbon quantum dots (CQDs) with stable physicochemical properties are one of the emerging carbon nanomaterials that have been studied in recent years. In addition to the excellent optical properties such as photoluminescence, photobleaching resistance and light stability, this material also has favorable advantages of good biocompatibility and easy functionalization, which make it an ideal raw material for constructing sensing equipment. In addition, CQDs can combined with other kinds of materials to form the nanostructured composites with unique properties, which provides new insights and ideas for the research of many fields. In the field of food analysis, emerging CQDs have been deeply studied in food composition analysis, detection and monitoring trace harmful substances and made remarkable research progress. This article introduces and compares the various methods for CQDs preparation and reviews its related sensing applications as a new material in food components analysis and food safety inspection in recent years. It is expected to provide a significant guidance for the further study of CQDs in the field of food analysis and detection.
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