Green hydrothermal approach for the synthesis of carbon quantum dots from waste tea bags for acrylamide detection in drinking water: A fluorescence assay validated by HPLC-PDA analysis.

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-11-29 eCollection Date: 2025-01-01 DOI:10.1016/j.fochx.2024.102043

Nikhil Sharma, Sweezee Thakur, Aarti Bains, Gulden Goksen, Nemat Ali, Mushtaq Ahmad Ansari, Anna Kopsacheili, Charalampos Proestos, Prince Chawla

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引用次数: 0

Abstract

The study focused on converting tea bag waste into strong fluorescence carbon quantum dots (TBW-CQDs) for the detection of acrylamide in drinking water, antimicrobial activity, and photocatalytic degradation. The TBW-CQDs exhibited blue luminescence and maximum absorbance at 287 nm under UV light and distinctive fluorescence emission and excitation wavelengths at 425 nm and 287 nm, respectively. TBW-CQDs revealed a particle size of 8.12 ± 0.06 nm with a spherical morphology followed by an abundance of 59.29 % carbon and 39.82 % oxygen. For acrylamide extraction from water, the QuEChERS method was established, which exhibited a recovery rate of 97 to 99 %. The fluorescence-based sensor exhibited a low limit of detection of 0.35376 ppm, which was validated by HPLC-PDA (LOD 0.300688 ppm). TBW-CQDs degraded 90.62 % of indigo carmine and 93.19 % of methylene blue under bright sunlight. In conclusion, the fabricated TBW-CQDs provide a promising, cost-effective, and precise approach to acrylamide detection in drinking water.

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绿色水热法合成废茶包碳量子点检测饮用水中丙烯酰胺：HPLC-PDA荧光分析验证

研究重点是将茶包废弃物转化为强荧光碳量子点（TBW-CQDs），用于饮用水中丙烯酰胺的检测、抗菌活性和光催化降解。TBW-CQDs在紫外光下呈现蓝色发光，最大吸光度为287 nm，荧光发射波长和激发波长分别为425 nm和287 nm。TBW-CQDs的粒径为8.12±0.06 nm，呈球形，碳丰度为59.29%，氧丰度为39.82%。建立了从水中提取丙烯酰胺的QuEChERS方法，其回收率为97% ~ 99%。荧光传感器的最低检出限为0.35376 ppm， HPLC-PDA的检出限为0.300688 ppm。在强光条件下，TBW-CQDs对靛蓝胭脂红和亚甲蓝的降解率分别为90.62%和93.19%。综上所述，所制备的TBW-CQDs为饮用水中丙烯酰胺的检测提供了一种有前途、经济、精确的方法。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.