Development of a ratiometric fluorescence sensor based on blue- and orange-emissive carbon dots for the determination of tartrazine in food products

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-02-25 DOI:10.1016/j.foodchem.2025.143582

Amir Safaei, Farshad Giyahban, Homeira Ebrahimzadeh

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Abstract

Determination of tartrazine in food products is crucial due to its detrimental impacts on human health if it exceeds the maximum allowed intake limit. It was hypothesized that a ratiometric fluorescence sensor using blue- and orange-emissive carbon dots (B-O-CDs) would outperform single-emission-based sensors in sensitivity and reproducibility. A ratiometric probe was developed by mixing B-CDs and O-CDs, exhibiting emission peaks at 420 and 565 nm, differentially influenced by tartrazine. The fluorescence intensity ratio was used to quantify tartrazine with a detection limit of 64 nM, a linear range of 0.2–60 μM, recovery rates of 97.2–104.4 % and low relative standard deviation values (< 3.5 %) in food samples. The results confirm that the ratiometric approach enhances performance over single-emission-based sensors. The novel use of dual-emissive carbon dots and the inner filter effect offers a rapid, cost-effective, and reliable method for routine tartrazine monitoring in food products.

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基于蓝色和橙色碳点的比例荧光传感器用于食品中酒黄石的测定

食品中酒黄石的测定至关重要，因为如果超过最大允许摄入量，它会对人体健康产生有害影响。假设使用蓝色和橙色发射碳点（B-O-CDs）的比例荧光传感器在灵敏度和再现性方面优于基于单发射的传感器。通过B-CDs和O-CDs的混合制备了一种比值探针，其发射峰分别在420和565 nm处，受到酒黄石的不同影响。采用荧光强度比定量酒黄石，检出限为64 nM，线性范围为0.2 ~ 60 μM，回收率为97.2 ~ 104.4 %，相对标准偏差值(<；3.5 %)。结果证实，比率测量方法比基于单发射的传感器性能更好。双发射碳点和内部过滤效应的新应用为食品中酒黄石的常规监测提供了一种快速、经济、可靠的方法。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.