Green preparation of carbon quantum dots with wolfberry as on-off-on nanosensors for the detection of Fe3+ and L-ascorbic acid

文献类型： 外文期刊

第一作者： Gu, Lin

作者： Gu, Lin;Zhang, Jingru;Gu, Lin;Zhang, Jingru;Yang, Guangxin;Tang, Yunyu;Zhang, Xuan;Huang, Xuanyun;Kong, Cong;Zhai, Wenlei;Fodjo, Essy Kouadio

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关键词： Carbon quantum dots; Fluorescence; Ferrite; L-Ascorbic acid; Nanosensor

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 376 卷

页码：

收录情况： SCI

摘要： A green and facile hydrothermal synthesis approach is proposed for the preparation of nitrogen-doped carbon quantum dots (N-CQDs) with wolfberry. These N-CQDs were developed as a highly sensitive fluorescent 'on-off-on' switch sensor for the sensing of Fe3+ and L-ascorbic acid (AA). The N-CQDs displayed superior fluorescence characteristics of CQDs with a quantum yield up to 22%. The N-CQDs were demonstrated to selectively react with Fe3+, leading to fluorescence quenching effect, which was successfully used for the detection of Fe3+ with a limit of detection at 3 mu moL.L-1. The addition of AA is supposed to repair the surface defects, and result in the fluorescence recovery. Based on this effect, the strategy of 'on-off-on' detection of AA was established with a limit of detection at 1.8 mu moL.L-1. Furthermore, the practical application of the detection of Fe3+ lake water and AA in medical tablet was demonstrated, promising an effective and efficient 'on-off-on' nanosensor with low-cost, green synthesis for Fe3+ and AA detection.

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