Journal
FOOD CHEMISTRY
Volume 326, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.126935
Keywords
Carbon dots; Fluorescent detection; Ascorbic acid; Chitosan
Funding
- Research Project of Public Welfare Technology of Zhejiang Province of China [LGN19C200008]
- Natural Science Foundation of Zhejiang Province [LY20B040001]
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Carbon dots (CDs) have been a new class of fascinating carbon-based fluorescent nanomaterials. In the present work, new N-doped CDs with highly crystalline graphite structures are prepared from renewable precursors, chitosan and tartaric acid, and are well characterized. The prepared CDs are applied as a biocompatible fluorescent sensor for the sequential detection of Fe3+ and AA. Among various transition metal ions, Fe3+ can selectively quench the fluorescence of CDs. Upon the further addition of AA, the quenched fluorescence of CDs is then restored as Fe3+ is reduced to Fe2+ by AA, which can be utilized for the fluorescent determination of AA. A good linear relationship in the range of 0-150 mu M of AA concentration is established with a low detection limit of 0.02 mu M. Moreover, the practical applications of this fluorescent sensing method in measurement of AA in food samples are successfully realized with satisfactory results.
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