A colorimetric and fluorescence dual-signal determination for iron (II) and H2O2 in food based on sulfur quantum dots

Abstract

A colorimetric and fluorescence dual-signal method based on sulfur quantum dots (SQDs) was established for determination of iron (II) (Fe²⁺) and H₂O₂ in foods. Due to the complexation of Fe²⁺ with SQD, Fe²⁺ can cause fluorescence quenching of SQDs, and the color of the mixed solution changed from light yellow to deep green. By use of Fenton reaction, H₂O₂ can restore the quenched fluorescence of SQDs, and the color of the mixture changed from green to colorless. The concentration of Fe²⁺ and H₂O₂ has a good linear relationship with the fluorescence intensity and absorbance in the range of 2.5-55 μM and 1.25-500 μM, and the detection limits were 1.41 μM and 0.54 μM, respectively. For determination of H₂O₂, the linear ranges were 1.17-1.97 mM and 0.867-1.50 mM, and the detection limits were 0.03 μM and 0.06 μM, respectively.

Keywords: Colorimetric; Dual signal; Fluorometric; H(2)O(2); Sulfur quantum dots; iron (II).