Fluorescence quenching behavior of artificial food colorant quinoline yellow (QY), on interaction with l-cysteine stabilized copper nanoclusters (l-Cys-CuNCs) is investigated in this work. For this purpose, l-cysteine stabilized CuNCs were synthesized and characterized using various analytical techniques. Results demonstrated that the synthesized probe (size ~2 nm) had very promising optical features such as bright blue fluorescence, significant quantum yield and excellent photostability. l-Cys-CuNCs can function as a fluorescence sensor by selectively sensing QY among other yellow colorants, giving a detection limit as low as 0.11 μM. The developed sensor exhibited a linear concentration range from 5.50 to 0.20 μM. The developed fluorescence assay was successfully applied for testing commercial samples, thereby making this sensing strategy significant for quality control of food stuffs.
Keywords: copper nanoclusters; fluorescence; quinoline yellow; sensor; static quenching.
© 2019 John Wiley & Sons, Ltd.