A novel thioctic acid-carbon dots fluorescence sensor for the detection of Hg2+ and thiophanate methyl via S-Hg affinity

Abstract

Mercury ions and thiophanate methyl (TM), are common contaminants present in the environment and food products. These contaminants cause neurovirulence and carcinogenicity effect on the human body. Herein, thioctic acid-carbon dots (SCDs) was synthesized and applied in a fluorescent "turn-off-on" probe to detect Hg²⁺ and TM. The presence of other common metal ions and pesticides did not affect the response of the developed sensor. Further investigation revealed that the fluorescent "turn-off-on" model were static, wherein the "turn-off" was induced by an electron transfer effect, while the "turn-on" was caused by the formation of TM-Hg complexes. Under optimal conditions, the fluorescence sensor method exhibited limits of detection as low as 33.3 nmol/L and 7.6 nmol/L for Hg²⁺ and TM, respectively. The developed sensor was designed to detect Hg²⁺ and TM in real tap water, grape juice and Citri Reticulatae Pericarpium (CRP) water samples.

Keywords: Fluorescence sensor; Food safety; Mercury ions; Thioctic acid-carbon dots; Thiophanate-methyl.