Fluorescence and colorimetric detection of ascorbic acid in beverages using manganese-doped carbon dots nanozyme

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2025-06-18 DOI:10.1016/j.jfca.2025.107934

Zhigang Ding , Maomao Zhang , Hongmei Gao , Wei Fan , Xianxiang Wang

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Abstract

This study aimed to present the synthesis of manganese-doped carbon dots (Mn-CQDs) via a straightforward hydrothermal procedure, facilitated by histidine. These Mn-CQDs exhibit enhanced fluorescence and peroxidase-like activities. Utilizing these properties, we developed a dual-mode fluorescence and colorimetric assay for detecting ascorbic acid (AA) in beverages. The addition of AA enhances the fluorescence and reduces the blue oxidized 3,3′,5,5′-tetramethylbenzidine (oxTMB) to a colorless form. The assay demonstrated a robust linear relationship between the changes in fluorescence intensity and absorbance with AA concentration. The limits of detection for AA were 1.54 µM using the fluorescence method and 0.69 µM using the colorimetric method, across detection ranges of 0.5–150 µM and 0.5–70 µM, respectively. The method’s significantly lower LOD compared to existing sensors allows for highly sensitive AA detection, which is critical for precise quantification. The assay was successfully validated in various beverage matrices, showcasing its rapid, efficient, and reliable performance with potential to enhance food safety monitoring.

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锰掺杂碳点纳米酶荧光比色法检测饮料中的抗坏血酸

本研究旨在介绍锰掺杂碳点（Mn-CQDs）通过简单的水热合成法，促进组氨酸。这些Mn-CQDs表现出增强的荧光和过氧化物酶样活性。利用这些特性，我们建立了一种检测饮料中抗坏血酸（AA）的双模式荧光和比色法。AA的加入增强了荧光，并将蓝色氧化的3,3 ',5,5 ' -四甲基联苯胺（oxTMB）还原为无色形式。结果表明，荧光强度和吸光度的变化与AA浓度呈良好的线性关系。荧光法和比色法对AA的检出限分别为1.54 µM和0.69 µM，检测范围分别为0.5 ~ 150 µM和0.5 ~ 70 µM。与现有传感器相比，该方法的LOD显着降低，可以进行高灵敏度的AA检测，这对于精确定量至关重要。该方法在多种饮料基质中成功验证，具有快速、高效、可靠的性能，具有加强食品安全监测的潜力。

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.