JOURNAL OF FLUORESCENCE
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2024
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IF 2.6
Yu Wei,Yong Yanhua,Liu Yang,Liu Ziyan,Bian Haitao,Dong Ruinan
Highly luminescent carbon dots (CDs) derived from fermented beverages-kvass (K-CDs) were synthesized through a one-step hydrothermal method with ethylenediamine (EDA) as a surface passivation reagent. Purified K-CDs with a fluorescent quantum yield of 35.1% were obtained after a dialysis process. The K-CDs were characterized by TEM, FT-IR, XPS, fluorescence and UV-vis spectroscopy. The results indicated that K-CDs possess typical excitation wavelength-dependent blue fluorescence emission, and the strongest excitation and emission wavelengths are 350 nm and 440 nm, respectively. The great spectral overlap between the emission peak (440 nm) of K-CDs and the absorption peak (430 nm) of tartrazine (TAR) leads to an effective fluorescence quenching phenomenon by TAR through inner filter effect (IFE) and the calculated (lg(I 0 /I)) showed a linear response to TAR concentration in the range of 0.1–70 µM. The detection limit of the developed method is 23 nM for TAR, and the relative standard deviation (RSD) is 3.9% (c = 10 µM, n = 7). The fluorescent sensor for TAR based on K-CDs through the IFE mechanism possesses the characteristics of rapid, sensitive, and high selectivity. It has been successfully applied to detect of trace TAR in foods.
研究领域:
食品科学
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分析化学
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材料科学
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产品关联
DOI
PubMed
高影响因子
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
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2023
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IF 4.4
Haijian Liu,Miao Wang,Guofu Huang
A new composite material (SDs@ZIF-8) was synthesized by integrating sulfur nanodots (SDs) into metal-organic frameworks (ZIF-8) through a facile one-step self-assembly strategy. The obtained SDs@ZIF-8 has not only the high adsorption performance of ZIF-8 but also the superior fluorescence characteristics of SDs . The composite featured good dispersibility, stable structure as well as excellent fluorescence in water solution, and can be used as an ideal fluorescent sensor for tartrazine detection. Due to the high specific surface area and adsorption performance of ZIF-8, the prepared composite material can significantly enrich tartrazine, further enhancing the sensitivity of analysis. The fluorescence of SDs @ZIF-8 composite can be effectively quenched by tartrazine through the inner filter effect. The sensing technique exhibited exceptional sensitivity, as evidenced by its impressive detection limit of 6.5 nM across a broad linear range spanning from 0.02 to 90 μM. In addition to its high sensitivity, the technique displayed rapid response times and excellent selectivity. Moreover, the fluorescent sensing technology we developed has been employed successfully for the detection of tartrazine in real samples, which is expected to promote the development of the food safety industry.
研究领域:
分析化学
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食品安全
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FLUORESCENCE
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2024
·
IF 2.6
Zhu RongGui,Jin Lei,Yang Bing,Ma Yuan,Zhou You,Xiao RongDan,Meng YiJie,Hou Ye,Xie BenTing,Jiang Xiu Juan
A green, economical and simple method for the preparation of water-soluble, high-fluorescent carbon quantum dots (CQDs) has been developed via hydrothermal process using pomelo peels as carbon source. The synthesized CQDs were characterized by transmission electron microscopy (TEM), X-ray diffraction(XRD), Fourier transform infrared spectroscopy (FTIR), UV − vis absorption spectra and fluorescence spectrophotometer. The results reveal that the as-prepared C-dots were spherical shape with an average diameter of 2.64 nm and emit bright blue photoluminescence (PL) with a quantum yield of approximately 3.63%. The surface of the C-dots was rich in hydroxyl groups and presented various merits including excellent photostability, low toxicity, and satisfactory solubility. Additionally, we found that two widely used synthetic food colorants, tartrazine and sunset yellow, could result in a strong fluorescence quenching of the C-dots, The possible mechanisms are caused by different ratios of inner filter and static quenching effects. According to this property, This study attempts to establish an analytical method for the determination of tartrazine and sunset yellow using carbon quantum dots as fluorescent probe. A linear relationship was found in the range of 0-100 µM tartrazine and sunset yellow with the detection limit(3σ/k) of 0.65 nM and 1.7 nM. The relative standard deviation (RSD) was 3.5% (tartrazine) and 3.0% (sunset yellow).This observation was further successfully applied for the determination of tartrazine and sunset yellow in food samples collected from local markets, and the recovery rates of the two ranges from 79% to 117.8 and 81 -103.5%, respectively. suggesting its great potential toward food routine analysis.
研究领域:
食品科学
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分析化学
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材料科学
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产品关联
DOI
PubMed
高影响因子
SENSORS AND ACTUATORS B-CHEMICAL
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2019
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IF 6.393
Junhua Li,Mengqin Liu,Jianbo Jiang,Beibei Liu,Haixia Tong,Zhifeng Xu,Chunming Yang,Dong Qian
In this work, we demonstrate the morphology-controllable syntheses of CuS crystals by a facile hydrothermal/solvothermal method through merely changing the reaction solvents without employing any surfactants, templates or structure-directing agents. The dependence of electrochemical sensing properties for tartrazine (TT) and sunset yellow (SY) on the morphologies of CuS crystals (microspheres, hexagonal microsheets, sandwich-like plates, interlaced nanosheets and nanoflowers) was studied by voltammetric techniques. Among these CuS structures, the CuS nanoflowers constructed by textile-like nanosheets with a three-dimensional (3D) hierarchical porous structure hold the largest Brunauer–Emmett–Teller specific surface area (37.12 m 2 g −1 ) and display the highest electrocatalytic activities to the TT and SY oxidations. Consequently, the CuS nanoflowers modified electrode exhibits outstanding electrochemical sensing performances, i.e. high sensitivities of 1.7331 and 0.2260 A M −1 for TT, and 0.4228 and 0.01564 A M −1 for SY, low detection limits of 0.012 μM for TT and 0.006 μM for SY, and satisfactory recoveries of 97.0–104.5% for TT and 99.0–105.0% for SY. Simultaneously, it also features excellent anti-interference, stability and reproducibility. The superior sensing performance of CuS nanoflowers may benefit from its unique 3D hierarchical porous architecture, which can facilitate the electrolyte infiltration and promote the active material utilization efficiency. Based on these findings, we can draw a reasonable conclusion that CuS with a flower-like structure is promising electrocatalysts for efficiently sensing TT and SY.
研究领域:
材料科学
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分析化学
✓ 已验证
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2015
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IF 2.912
Hua Xu,Xiupei Yang,Gu Li,Chuan Zhao,Xiangjun Liao
A simple, economical, and green method for the preparation of water-soluble, high-fluorescent carbon quantum dots (C-dots) has been developed via hydrothermal process using aloe as a carbon source. The synthesized C-dots were characterized by atomic force microscope (AFM), transmission electron microscopy (TEM), fluorescence spectrophotometer, UV–vis absorption spectra as well as Fourier transform infrared spectroscopy (FTIR). The results reveal that the as-prepared C-dots were spherical shape with an average diameter of 5 nm and emit bright yellow photoluminescence (PL) with a quantum yield of approximately 10.37%. The surface of the C-dots was rich in hydroxyl groups and presented various merits including high fluorescent quantum yield, excellent photostability, low toxicity and satisfactory solubility. Additionally, we found that one of the widely used synthetic food colorants, tartrazine, could result in a strong fluorescence quenching of the C-dots through a static quenching process. The decrease of fluorescence intensity made it possible to determine tartrazine in the linear range extending from 0.25 to 32.50 μM, This observation was further successfully applied for the determination of tartrazine in food samples collected from local markets, suggesting its great potential toward food routine analysis. Results from our study may shed light on the production of fluorescent and biocompatible nanocarbons due to our simple and environmental benign strategy to synthesize C-dots in which aloe was used as a carbon source.
研究领域:
分析化学
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食品安全
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纳米材料
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF THE INDIAN CHEMICAL SOCIETY
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2022
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IF 0.243
Haijian Liu,Zhenxiang Li,Wei Zhang,Ying Liu,Rongkai Pan,Guofu Huang
Carbon nanodots (CDs) with superior fluorescence performance were obtained by hydrothermal method using tomatoes as raw materials. When the ultraviolet absorption band of tartrazine and the fluorescence spectrum of CDs have complementary overlaps, the fluorescent internal filter effect (IFE) occurred. Furthermore, the degree of quenching of fluorescence intensity of CDs has an excellent linear correlation with tartrazine concentration. And based on this principle, a method for detecting tartrazine was established. As the decrease of fluorescence intensity, tartrazine can be measured in the linear range of 0.1 μM–40 μM. The detection limit is 39 nM, and the recovery rate is 90.7%∼114.5%. The established protocol was also effectively employed to assay tartrazine in beverage samples, indicating that it has great potential for food color analysis.
研究领域:
食品科学
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分析化学
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材料科学
✓ 已验证
产品关联
DOI
高影响因子
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
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2022
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IF 4.831
Xiaohui Peng,Ya Wang,Qingying Wang,Jiaojiao Tang,Maosen Zhang,Xiupei Yang
In this work, sulfur quantum dots (TPA-SQDs) protected by terephthalic acid as a stabilizer were synthesized using a one-pot method. When excited at 310 nm, the synthesized TPA-SQDs solution emitted strong blue fluorescence at 428 nm, and the absolute quantum yield was as high as 85.99%. The proposed SQDs can be used as a fluorescent probe to specifically quench tartrazine (TZ), showing a good linear relationship (R 2 = 0.996) at TZ concentrations of 0.1–20 μM, with a detection limit of 39 nM. By analysing the fluorescence lifetime, UV–Vis absorption spectrum and zeta potential of the assay system, it can be speculated that the fluorescence quenching mechanism of TZ on TPA-SQDs is the inner filter effect (IFE). The proposed method was applied to the detection of TZ in vitamin water and orange juice, and the results were consistent with the determination results by high-performance liquid chromatography. The recoveries and relative standard deviations were 93.2–102.6% and 1.34–2.88%, respectively, which provided an alternative method for the determination of TZ in beverages or other food samples.
研究领域:
分析化学
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食品科学
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材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
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2019
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IF 2.931
Yong Wang,Yaxin Mu,Jie Hu,Qianfen Zhuang,Yongnian Ni
In the work, water-soluble bovine serum albumin-protected fluorescent nickel nanoclusters (BSA-NiNCs) are used as fluorescent probes to construct a label-free fluorescence quenching sensor for sensitive and selective detection of tartrazine . The fluorescent BSA-NiNCs are synthesized in one pot using BSA as both the template and reducing agent, and hydrogen peroxide as the additive. The as-prepared NiNCs are characterized by using various analytical techniques like transmission electron microscopy , X-ray photoelectron spectroscopy, Fourier transform infrared spectroscopy, UV–Vis absorption spectroscopy, circular dichroism spectroscopy, and fluorescence spectroscopy. The synthesized BSA-NiNCs have a quantum yield of ca. 8% by using quinine sulfate as a standard. The sensor for tartrazine detection shows a wide linear range of 0.01–3.5 μM, with a low detection limit of 4 nM. The fluorescence quenching very likely results from the combination of the intermolecular interactions and the secondary inner filter effect between BSA-NiNCs and tartrazine. Then, the proposed sensor is successfully employed for tartrazine detection in drink samples, and the results are comparable with those based on a reference HPLC method.
研究领域:
生物化学
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分析化学
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产品关联
DOI
PubMed
高影响因子
CHINESE CHEMICAL LETTERS
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2017
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IF 1.932
Zhen-Zhen An,Zhuang Li,Yong-Yang Guo,Xiao-Ling Chen,Kang-Ning Zhang,Dong-Xia Zhang,Zhong-Hua Xue,Xi-Bin Zhou,Xiao-Quan Lu
In this work, the chitosan and N-doped graphene natively grown on hierarchical porous carbon (N-PC-G/CS) nanocomposite was obtained by ultrasonic method, as a novel sensor platform for determination of tartrazine (TT). The nanocomposite as prepared had well dispersivity in water and excellent conductivity. The N-PC-G/CS nanocomposite was characterized by scanning electron microscopy (SEM), transmission electron microscopy (TEM), nitrogen adsorption-desorption, fourier transform infrared (FTIR) and electrochemical impedance spectroscopy (EIS). The application of N-PC-G/CS for determination of tartrazine (TT) was investigated by chronocoulometry (CC), cyclic voltammetry (CV) and differential pulse voltammetry (DPV). Under optimized conditions, the sensor displayed a sensitive response to TT within a wide concentration range of 0.05–15.0 μmol/L, the detection limits is 0.036 μmol/L (S/N = 3). Furthermore, this nanocomposite could be efficiently applied for determination of TT in soft drink samples.
研究领域:
材料科学
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分析化学
✓ 已验证
产品关联
DOI
高影响因子
Materia-Rio de Janeiro
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2024
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IF 0.5
Dai Jun,Liu Yunzhao,Jiang Erhu
Tartrazine (Tz) is a widely used synthetic food colorant that has raised health concerns due to its potential adverse effects. Developing sensitive and reliable methods for Tz detection in food products is crucial for ensuring consumer safety. In this study, Sr-doped ZnO nanoparticles with varying doping levels (0–7 mol%) were synthesized by mechanical milling and applied as an electrochemical sensor for detecting Tz in sports drinks. The ZnO-Sr modified carbon paste electrode (CPE), with an optimal Sr doping level of 5 mol%, exhibited the best sensing performance under optimized conditions of pH 7.0 and an accumulation time of 180 s. The sensor demonstrated a linear range from 1 to 1000 μM, a detection limit of 0.3 μM, and a sensitivity of 0.38 μA/μM for Tz identification. This performance surpasses that of many previously reported electrochemical Tz sensors. The ZnO-Sr modified CPE showed good reproducibility (RSD 3.2%), long-term stability (91.2% current retention after one month), and high selectivity against common interferents. The sensor’s practical applicability was validated by determining Tz in commercial sports drink samples, with results in good agreement with a standard UV-Vis spectrophotometric method (relative errors < 5%). Recovery tests (97.2–103.5%) further confirmed the accuracy and reliability of the proposed sensor. This work presents a simple, sensitive, and reliable approach for monitoring Tz levels in food products, addressing important food safety and human health concerns.
研究领域:
食品科学
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分析化学
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材料科学
✓ 已验证
产品关联
DOI
高影响因子
MICROCHEMICAL JOURNAL
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2024
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IF 4.9
Shen Zhang,Meilin Zhu,Wanting Zhang,Yuyu Guo
As an important way to detect tartrazine, a probe with excellent fluorescence properties is of great significance in fluorescence detection method. Copper nanoclusters (Cu NCs) was prepared by chemical reduction method, in which copper sulfate as metal body, folic acid as capping reagent and ascorbic acid as reducing agent. In the light of inner filter effect and static quenching mechanism, a fluorescence sensor for tartrazine measurement was designed based on Cu NCs with excellent selectivity. The spherical Cu NCs with uniform size emitted blue fluorescence at 443 nm when the excitation wavelength was located at 353 nm. Under the optimum detecting condition, the corresponding linear range and LOD were 0.5–50 μM and 0.071 μM, respectively. Coupled with pleasing recovery experiments in real samples, this as-proposed platform was very promising for tartrazine detection.
研究领域:
分析化学
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食品科学
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材料科学
✓ 已验证
产品关联
DOI
高影响因子
MICROCHEMICAL JOURNAL
·
2025
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IF 5.1
Guangli Li,Yafeng Zhang,Yonghui Xia,Tianyu Wang,Yuan Jin
Excessive consumption of Sunset Yellow (SY) and Tartrazine (Tz) might cause adverse effects on human health. Hence, it is essential to develop a rapid and reliable technique for simultaneous determination of SY and Tz. Herein, an innovative voltammetric sensor was constructed for simultaneous determination of SY and Tz using multiwalled carbon nanotubes decorated dandelion-like α-MnO 2 microspheres (MnO 2 /MWCNTs). The physiochemical properties of MnO 2 /MWCNTs were studied by various microscopic, spectroscopic, and electrochemical techniques. Various parameters, including accumulation time, accumulation potential, loading volume, buffer pH, and scanning rate, were systematically explored in order to pursuit the higher peak current response. The MnO 2 /MWCNT effectively enlarged the electroactive surface area and expedited the electron transfer. As a result, the MnO 2 /MWCNT decorated glassy carbon electrode (GCE) displayed superior sensing performance for the electrooxidation of SY and Tz over a wide concentration range (0.06–10 μM), owing to the synergistic effect from dandelion-like α-MnO 2 microspheres and highly conductive MWCNTs. The detection limits were 0.005 and 0.01 μM for SY and Tz, respectively. In addition, the MnO 2 /MWCNT/GCE demonstrated strong anti-interfering capacity against potential interfering species, and highly reproducible electrode manufacture. The MnO 2 /MWCNT/GCE was successfully employed for the simultaneous and sensitive determination of SY and Tz in carbonate beverage with good recovery.
研究领域:
分析化学
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食品科学
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材料科学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）