N,Cl co-doped fluorescent carbon dots as nanoprobe for detection of tartrazine in beverages

Xiupei Yang; Jing Xu; Na Luo; Fenglin Tang; Maoxue Zhang; Bin Zhao

doi:10.1016/j.foodchem.2019.125832

N,Cl co-doped fluorescent carbon dots as nanoprobe for detection of tartrazine in beverages

Food Chem. 2020 Apr 25:310:125832. doi: 10.1016/j.foodchem.2019.125832. Epub 2019 Nov 7.

Authors

Xiupei Yang¹, Jing Xu², Na Luo², Fenglin Tang², Maoxue Zhang², Bin Zhao³

Affiliations

¹ College of Chemistry and Chemical Engineering, Chemical Synthesis and Pollution Control Key Laboratory of Sichuan Province, China West Normal University, Nanchong 637000, China. Electronic address: xiupeiyang@cwnu.edu.cn.
² College of Chemistry and Chemical Engineering, Chemical Synthesis and Pollution Control Key Laboratory of Sichuan Province, China West Normal University, Nanchong 637000, China.
³ College of Chemistry and Chemical Engineering, Chemical Synthesis and Pollution Control Key Laboratory of Sichuan Province, China West Normal University, Nanchong 637000, China; Department of Chemistry, Key Laboratory of Advanced Energy Material Chemistry, MOE, and Collaborative Innovation Center of Chemical Science and Engineering Tianjin, Nankai University, Tianjin 300071, China. Electronic address: zhaobin@nankai.edu.cn.

PMID: 31767490
DOI: 10.1016/j.foodchem.2019.125832

Abstract

Chemical doping with heteroatoms was employed to prepare N,Cl co-doped fluorescent carbon dots (N,Cl-FCDs) which may be designed for the detection of tartrazine. Using urea as the N source and FeCl₃ · 6H₂O as the Cl source, N,Cl-FCDs were synthesized by hydrothermal method with carbon dots prepared from aloe. Compared with pure carbon dots (CDs), N,Cl-FCDs resulted in dramatic improvement in the fluorescence properties and surface physical chemical properties. The fluorescence quantum yield of the N,Cl-FCDs was as high as 60.52%. As an effective fluorescence probe for tartrazine, a good linear relationship between N,Cl-FCDs and tartrazine was constructed at the concentration range from 0.1 to 30 μM with a detection limit of 48 nM based on the mechanism of fluorescence resonance energy transfer (FRET). The proposed fluorescent probe method was successfully applied to detect tartrazine in beverages, which is expected to have a potential application in the field of food analysis.

Keywords: Fluorescence quenching; Fluorescence resonance energy transfer; N,Cl co-doped fluorescent carbon dots; Tartrazine.

MeSH terms

Beverages / analysis*
Carbon / chemistry
Chlorine / chemistry
Fluorescence Resonance Energy Transfer / methods*
Fluorescent Dyes / chemical synthesis
Fluorescent Dyes / chemistry*
Food Additives / analysis
Food Analysis / methods
Hydrogen-Ion Concentration
Limit of Detection
Nitrogen / chemistry
Quantum Dots / chemistry*
Tartrazine / analysis*

Substances

Fluorescent Dyes
Food Additives
Chlorine
Carbon
Tartrazine
Nitrogen