PMID- 33462660
OWN - NLM
STAT- MEDLINE
DCOM- 20210701
LR  - 20210701
IS  - 1618-2650 (Electronic)
IS  - 1618-2642 (Linking)
VI  - 413
IP  - 5
DP  - 2021 Feb
TI  - Development of a highly sensitive fluorescence method for tartrazine 
      determination in food matrices based on carbon dots.
PG  - 1485-1492
LID - 10.1007/s00216-020-03118-1 [doi]
AB  - In this work, an ultrasensitive sensing system based on fluorescent carbon dots 
      (CDs) was developed for the tartrazine (Tar) determination. The CDs were prepared 
      via a simple one-pot hydrothermal method with m-phenylenediamine as the only 
      precursor. The physical and chemical properties were in detail characterized by 
      transmission electron microscopy (TEM), MALDI-TOF MS, UV-vis absorption and 
      photoluminescence (PL) spectroscopy, elemental analysis, and Fourier transform 
      infrared spectroscopy (FTIR). Upon exposure to Tar, the fluorescence of CDs was 
      efficiently quenched via the dynamic interaction between CDs and Tar as well as 
      the inner filter effect (IFE). With this information, the CDs were proposed as a 
      fluorescence probe for Tar detection. It was found that CDs had high sensitivity 
      and selectivity for Tar sensing, and the linear relationship was observed in the 
      range of 0.01-25.0 muM with the corresponding detection limit (3sigma/k) of 12.4 nM, 
      which is much more sensitive than any of the existed CD-based sensing platform. 
      The investigated sensing system was finally utilized for Tar sensing in various 
      food matrices with a high degree of accuracy. The spiked recoveries were in a 
      range of 96.4-105.2%, and the relative standard deviations (RSDs) were lower than 
      4.13%. This work highlights the great application prospects of CDs for Tar 
      sensing in a rapid, simple, and sensitive way.
FAU - Liu, Lingfei
AU  - Liu L
AD  - College of Food Science and Engineering, Yangzhou University, Yangzhou, 225001, 
      Jiangsu, China.
FAU - Sun, Huijuan
AU  - Sun H
AD  - College of Food Science and Engineering, Yangzhou University, Yangzhou, 225001, 
      Jiangsu, China.
FAU - Xiao, Lixia
AU  - Xiao L
AD  - College of Food Science and Engineering, Yangzhou University, Yangzhou, 225001, 
      Jiangsu, China. lxxiao@yzu.edu.cn.
FAU - Yang, Zhen-Quan
AU  - Yang ZQ
AD  - College of Food Science and Engineering, Yangzhou University, Yangzhou, 225001, 
      Jiangsu, China.
FAU - Han, Jie
AU  - Han J
AD  - School of Chemistry and Chemical Engineering, Yangzhou University, Yangzhou, 
      225001, Jiangsu, China.
FAU - Gong, Xiaojuan
AU  - Gong X
AD  - Institute of Environmental Science, and School of Chemistry and Chemical 
      Engineering, Shanxi University, Taiyuan, 030006, China.
FAU - Hu, Qin
AU  - Hu Q
AD  - College of Food Science and Engineering, Yangzhou University, Yangzhou, 225001, 
      Jiangsu, China. qinhu@yzu.edu.cn.
AD  - School of Chemistry and Chemical Engineering, Yangzhou University, Yangzhou, 
      225001, Jiangsu, China. qinhu@yzu.edu.cn.
LA  - eng
GR  - SJCX20_1383/2020 Postgraduate Research and Practice Innovation Program of Jiangsu 
      Province, China/
GR  - 2019/LvYang Golden Phoenix Plan, Yangzhou City/
GR  - 2019CXJ188/Yangzhou University Science and Technology Innovation Cultivation 
      Fund/
GR  - 2016YFC1300201/Foundation of China National Key Research & Development Program/
GR  - BE2019436-5/Jiangsu Key Research & Development Program, China/
GR  - KYRY2019002/Opening Foundation of Jiangsu Dairy Bioengineering Technology 
      Research Centre/
GR  - 2020M671625/China Postdoctoral Science Foundation/
GR  - 20KJA550002/Natural Science Fund for Colleges and Universities in Jiangsu 
      Province, China/
GR  - 21922202/National Natural Science Foundation of China/
GR  - YZ2020063/Yangzhou Key R&D Project (Social Development), China (2020)/
GR  - BK20200949/Natural Science Foundation of Jiangsu Province, China/
PT  - Journal Article
DEP - 20210119
PL  - Germany
TA  - Anal Bioanal Chem
JT  - Analytical and bioanalytical chemistry
JID - 101134327
RN  - 0 (Fluorescent Dyes)
RN  - 0 (Food Coloring Agents)
RN  - 7440-44-0 (Carbon)
RN  - I753WB2F1M (Tartrazine)
SB  - IM
EIN - Anal Bioanal Chem. 2021 Feb 12;:. PMID: 33576856
MH  - Carbon/*chemistry
MH  - Fluorescent Dyes/chemistry
MH  - Food Analysis/*methods
MH  - Food Coloring Agents/*analysis
MH  - Limit of Detection
MH  - Nanoparticles/*chemistry/ultrastructure
MH  - Spectrometry, Fluorescence/methods
MH  - Tartrazine/*analysis
OTO - NOTNLM
OT  - CDs
OT  - Fluorescence quenching
OT  - Food matrices
OT  - Tartrazine
EDAT- 2021/01/20 06:00
MHDA- 2021/07/02 06:00
CRDT- 2021/01/19 05:59
PHST- 2020/10/15 00:00 [received]
PHST- 2020/12/08 00:00 [accepted]
PHST- 2020/11/26 00:00 [revised]
PHST- 2021/01/20 06:00 [pubmed]
PHST- 2021/07/02 06:00 [medline]
PHST- 2021/01/19 05:59 [entrez]
AID - 10.1007/s00216-020-03118-1 [pii]
AID - 10.1007/s00216-020-03118-1 [doi]
PST - ppublish
SO  - Anal Bioanal Chem. 2021 Feb;413(5):1485-1492. doi: 10.1007/s00216-020-03118-1. 
      Epub 2021 Jan 19.