Journal
FOOD CHEMISTRY
Volume 343, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.128539
Keywords
Nitrogen sulfur-carbon quantum dots; Salinomycin; Maduramicin; Fluorescent nanosensors; Feed premixes; Animal tissues
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A simple green hydrothermal method was proposed for synthesizing highly fluorescent nitrogen and sulfur co-doped carbon quantum dots (N,S-CQDs), which were utilized as fluorescent nanosensors for sensitive spectrofluorimetric determination of salinomycin and maduramicin. The developed method showed high recoveries in estimating analytes in six raw matrices.
A simple green hydrothermal method was proposed for synthesis of highly fluorescent nitrogen and sulfur co doped carbon quantum dots (N,S-CQDs) using citric acid and thiosemicarbazide. The produced N,S-CQDs were subjected to extensive spectroscopic characterization and applied as fluorescent nanosensors for the sensitive spectrofluorimetric determination of salinomycin and maduramicin directly without prior derivatization for the first time. The obtained N,S-CQDs showed strong emission band at 430 nm after excitation at 360 nm. The native fluorescence of N,S-CQDs was found to be quenched by the addition of increased concentrations of each drug. Method validation revealed a wide linear relationship between the fluorescence quenching of N,S-CQDs and the concentration of each drug in the range of 10.0-300.0 mu M with detection limits of 2.07 mu M and 1.34 mu M for salinomycin and maduramicin, respectively. The developed method has been efficiently applied for estimation of analytes in six raw matrices with high recoveries.
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