PMID- 36244071
OWN - NLM
STAT- MEDLINE
DCOM- 20221129
LR  - 20221129
IS  - 1873-7072 (Electronic)
IS  - 0308-8146 (Linking)
VI  - 404
IP  - Pt A
DP  - 2023 Mar 15
TI  - An ultrasensitive sensing platform based on fluorescence carbon dots for 
      chlorogenic acid determination in food samples.
PG  - 134395
LID - S0308-8146(22)02357-3 [pii]
LID - 10.1016/j.foodchem.2022.134395 [doi]
AB  - In this work, an ultrasensitive and convenient method was established for 
      chlorogenic acid (CGA) determination based on fluorescence quenching of carbon 
      dots (CDs). The CDs were prepared by hydrothermal heating of citric acid and 
      p-phenylenediamine. The proposed CDs-based sensing platform showed high 
      selectivity and sensitivity towards CGA detection. Under optimal working 
      conditions, the fluorescence signals of CDs decreased with increasing of CGA 
      contents and presented linear response to CGA content in two ranges of 0.01-0.1 
      and 0.1-20.0 muM. The detection limits were as low as 8.87 nM and 0.12 muM. The 
      proposed method was successfully applied to analyze CGA in real food samples. The 
      recoveries were between 98.9 % and 106.7 % and the relative standard deviations 
      (RSDs) were below 3.28 %. This work highlights the construction of a facial, 
      simple, economic and highly sensitive fluorescence sensing system for CGA 
      detection with promising application prospects in food analysis.
CI  - Copyright (c) 2022 Elsevier Ltd. All rights reserved.
FAU - Hu, Qin
AU  - Hu Q
AD  - College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 
      225001, PR China. Electronic address: qinhu@yzu.edu.cn.
FAU - Wang, Wenhui
AU  - Wang W
AD  - College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 
      225001, PR China.
FAU - Yang, Zhen-Quan
AU  - Yang ZQ
AD  - College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 
      225001, PR China.
FAU - Xiao, Lixia
AU  - Xiao L
AD  - College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 
      225001, PR China.
FAU - Gong, Xiaojuan
AU  - Gong X
AD  - Institute of Environmental Science, and School of Chemistry and Chemical 
      Engineering, Shanxi University, Taiyuan 030006, PR China.
FAU - Liu, Lizhen
AU  - Liu L
AD  - School of Chemistry and Environmental Engineering, Shanxi Datong University, 
      Datong 037009, PR China.
FAU - Han, Jie
AU  - Han J
AD  - School of Chemistry and Chemical Engineering, Yangzhou University, Yangzhou, 
      Jiangsu, PR China. Electronic address: hanjie@yzu.edu.cn.
LA  - eng
PT  - Journal Article
DEP - 20220926
PL  - England
TA  - Food Chem
JT  - Food chemistry
JID - 7702639
RN  - 7440-44-0 (Carbon)
RN  - 318ADP12RI (Chlorogenic Acid)
RN  - 0 (Fluorescent Dyes)
SB  - IM
MH  - *Carbon
MH  - *Quantum Dots
MH  - Chlorogenic Acid
MH  - Spectrometry, Fluorescence/methods
MH  - Fluorescent Dyes
OTO - NOTNLM
OT  - CDs
OT  - CGA
OT  - Fluorescence quenching
OT  - Food samples
COIS- Declaration of Competing Interest The authors declare that they have no known 
      competing financial interests or personal relationships that could have appeared 
      to influence the work reported in this paper.
EDAT- 2022/10/17 06:00
MHDA- 2022/11/30 06:00
CRDT- 2022/10/16 18:03
PHST- 2022/05/10 00:00 [received]
PHST- 2022/09/20 00:00 [revised]
PHST- 2022/09/21 00:00 [accepted]
PHST- 2022/10/17 06:00 [pubmed]
PHST- 2022/11/30 06:00 [medline]
PHST- 2022/10/16 18:03 [entrez]
AID - S0308-8146(22)02357-3 [pii]
AID - 10.1016/j.foodchem.2022.134395 [doi]
PST - ppublish
SO  - Food Chem. 2023 Mar 15;404(Pt A):134395. doi: 10.1016/j.foodchem.2022.134395. 
      Epub 2022 Sep 26.