A facile "off-on" fluorescence sensor for pentachlorophenol detection based on natural N and S co-doped carbon dots from crawfish shells

Jiannan Chen; Xiuhua Xia; Peizhen Li; Hang Yu; Yunfei Xie; Yahui Guo; Weirong Yao; He Qian; Yuliang Cheng

doi:10.1016/j.foodchem.2022.134802

A facile "off-on" fluorescence sensor for pentachlorophenol detection based on natural N and S co-doped carbon dots from crawfish shells

Food Chem. 2023 Mar 30;405(Pt A):134802. doi: 10.1016/j.foodchem.2022.134802. Epub 2022 Nov 1.

Authors

Jiannan Chen¹, Xiuhua Xia², Peizhen Li³, Hang Yu³, Yunfei Xie³, Yahui Guo³, Weirong Yao³, He Qian¹, Yuliang Cheng⁴

Affiliations

¹ State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China.
² Wuxi Vocational Institute of Commerce, Wuxi 214122, China.
³ Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China.
⁴ State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China. Electronic address: ylcheng@jiangnan.edu.cn.

PMID: 36371832
DOI: 10.1016/j.foodchem.2022.134802

Abstract

Natural N and S co-doped carbon dots (NSCDs) were synthesized via hydrothermal synthesis using food-derived crawfish shells as green precursors. The relationship between quantum yield (QY) and protein content of six crawfish shells treated with different alkalis was investigated. The synthesized NSCDs displayed a large QY of 18.57 %, which was higher than most of the chitin-derived CDs. Due to the oxidation of hydroxyl radicals, adding H₂O₂ and horseradish peroxidase (HRP) quenched the fluorescence of NSCDs, resulting in a detection limit (LOD) of 1.25 μM for H₂O₂. The addition of pentachlorophenol (PCP) was supposed to consume part of the hydroxyl radicals and protect NSCDs from being oxidized. Accordingly, a facile and rapid "off-on" fluorescence sensor was developed to detect PCP with a LOD of 2.30 μM. Further, the method described was successfully used to detect PCP in three real samples.

Keywords: Carbon dots; Crawfish shells; Pentachlorophenol; Protein; “Off–on” fluorescence sensor.

MeSH terms

Carbon
Fluorescence
Fluorescent Dyes
Hydrogen Peroxide
Nitrogen
Pentachlorophenol*
Quantum Dots*
Spectrometry, Fluorescence

Substances

Carbon
Pentachlorophenol
Hydrogen Peroxide
Nitrogen
Fluorescent Dyes