Design and synthesis of surface-decorated zinc-doped carbon quantum dots as fluorescent probes for tartrazine detection in real food samples exploiting the inner filter effect mechanism

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2024-10-03 DOI:10.1016/j.foodcont.2024.110925

Sharayu S. Chaudhari , Pravin O. Patil , Sachin S. Mali , Md Shamsher Alam , Sopan N. Nangare , Sanjaykumar B. Bari , Zamir G. Khan

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Abstract

We developed a rapid and sensitive method for detecting tartrazine (Tar), a common food colorant, using zinc-doped carbon quantum dots (Zn-doped CQDs). Synthesized from biowaste pigeon pod shells and zinc acetate, the Zn-doped CQDs exhibited a high quantum yield (47.63%) and were characterized by photo-stability, non-toxicity, and water solubility. The inner filter effect (IFE) allows selective attenuation of Zn-doped CQD fluorescence by Tar, enabling precise detection. The approach obtains a low detection limit of 20.35 ng/mL and a quantification limit of 61.69 ng/mL within a linear range of 0–100 ng/mL under optimal conditions when employing the Box-Behnken statistical design. The approach demonstrates excellent reproducibility, successfully detecting Tar in real food samples with recovery rates ranging from 89% to 102.2%. This high accuracy confirms the sensor's reliability and effectiveness in practical applications. This cost-effective and rapid technique presents a promising solution for monitoring Tar levels in food products.

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设计和合成表面装饰锌掺杂碳量子点作为荧光探针，利用内滤效应机制检测真实食品样品中的酒石酸

我们利用掺锌碳量子点（Zn-doped CQDs）开发了一种快速灵敏地检测常见食品着色剂酒石酸（Tar）的方法。掺锌碳量子点由生物废弃物鸽荚壳和醋酸锌合成，具有较高的量子产率（47.63%），并具有光稳定性、无毒性和水溶性等特点。内滤光片效应（IFE）允许塔尔选择性地衰减掺锌 CQD 的荧光，从而实现精确检测。在最佳条件下，采用方框-贝肯统计设计，在 0-100 纳克/毫升的线性范围内，该方法的检测限低至 20.35 纳克/毫升，定量限高达 61.69 纳克/毫升。该方法具有极佳的重现性，可成功检测真实食品样品中的焦油，回收率在 89% 至 102.2% 之间。如此高的精确度证明了传感器在实际应用中的可靠性和有效性。这种经济、快速的技术为监测食品中的焦油含量提供了一种前景广阔的解决方案。

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.