Development of an ultrasensitive spectrophotometric method for carmine determination based on fluorescent carbon dots.

IF 2.3 3区农林科学 Q2 CHEMISTRY, APPLIED

Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment Pub Date : 2021-05-01 Epub Date: 2021-03-08 DOI:10.1080/19440049.2021.1889045

Qin Hu, Huijuan Sun, Lingfei Liu, Lixia Xiao, Zhen-Quan Yang, Shengqi Rao, Xiaojuan Gong, Jie Han

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引用次数: 8

Abstract

A high-efficiency spectrophotometric method based on nitrogen-doped fluorescent carbon dots (N-FCDs) was developed for the ultrasensitive determination of carmine (CRM) in foodstuffs. The N-FCDs were fabricated via a one-pot hydrothermal method with m-phenylenediamine as the starting material. The detection principle was based on the fluorescence quenching effect of N-FCDs by CRM, where their interaction was due to the inner filter effect (IFE) and static quenching. A good linear relationship was established for CRM detection in a concentration range of 0.1-10.0 μM with a detection limit as low as 11.2 nM. The proposed method achieved satisfactory results for CRM determination in commercial food products with recoveries better than 98.6% and relative standard deviations (RSDs) less than 4.07%. The method established in this study was simple, ultrasensitive and reliable for rapid detecting CRM in a food matrix, which could be potentially used as a useful sensing agent for the analysis of additive food colourants.

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基于荧光碳点的超灵敏分光光度法测定胭脂红。

建立了氮掺杂荧光碳点(N-FCDs)超灵敏测定食品中胭脂红的高效分光光度法。以间苯二胺为原料，采用一锅水热法制备了N-FCDs。检测原理是基于荧光猝灭效应，其中N-FCDs的相互作用是由于内部过滤效应(IFE)和静态猝灭。在0.1 ~ 10.0 μM的浓度范围内，CRM的检出限低至11.2 nM，具有良好的线性关系。该方法用于商品食品中CRM的测定，回收率大于98.6%，相对标准偏差(rsd)小于4.07%。本研究建立的方法简便、灵敏、可靠，可用于食品基质中CRM的快速检测，可作为一种有用的检测试剂用于食品色素添加剂的分析。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment CHEMISTRY, APPLIED-FOOD SCIENCE & TECHNOLOGY

CiteScore

7.40

自引率

6.90%

发文量

136

审稿时长

3 months

期刊介绍： Food Additives & Contaminants: Part A publishes original research papers and critical reviews covering analytical methodology, occurrence, persistence, safety evaluation, detoxification and regulatory control of natural and man-made additives and contaminants in the food and animal feed chain. Papers are published in the areas of food additives including flavourings, pesticide and veterinary drug residues, environmental contaminants, plant toxins, mycotoxins, marine biotoxins, trace elements, migration from food packaging, food process contaminants, adulteration, authenticity and allergenicity of foods. Papers are published on animal feed where residues and contaminants can give rise to food safety concerns. Contributions cover chemistry, biochemistry and bioavailability of these substances, factors affecting levels during production, processing, packaging and storage; the development of novel foods and processes; exposure and risk assessment.