4.7 Article

Highly photoluminescent nitrogen-doped carbon quantum dots as a green fluorescence probe for determination of myricetin

Journal

FOOD CHEMISTRY
Volume 417, Issue -, Pages -

Publisher

ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2023.135920

Keywords

Fluorescence probe; Nitrogen-doped carbon quantum dots; Myricetin; Vine tea

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Highly photoluminescent N-doped carbon quantum dots (N-CDs) with a quantum yield of 63% were prepared through hydrothermal treatment. The obtained N-CDs exhibited uniform particle size distribution, superior stability in high-salt conditions, and excellent sensitivity. A green fluorescence probe based on N-CDs was successfully utilized for ultrasensitive determination of myricetin in vine tea, showing great potential for myricetin screening.
Highly photoluminescent N-doped carbon quantum dots (N-CDs) which the quantum yield reached 63% were prepared through hydrothermal treatment. The obtained N-CDs displayed a uniform distribution of particle size, superior stability in high-salt conditions, and excellent sensitivity. A green fluorescence probe based on N-CDs was constructed for ultrasensitive determination of myricetin in vine tea on account of the static quenching. The N-CDs presented excellent linear fluorescence response in the concentration range of 0.2-40 mu M and 56-112 mu M and with a low detection limit of 56 nM. Additionally, the practicability of the probe was verified in spiked vine tea sample, and the satisfactory recoveries of myricetin varied from 98.8% to 101.2%, with relative standard deviations in the range of 1.52%-3.48%. It is the first time to employ N-CDs without any material modification as a fluorescence sensor to detect myricetin, which is a promising approach to expand the path for myricetin screening.

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