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Spectrochim Acta A Mol Biomol Spectrosc
; 316: 124305, 2024 Aug 05.
Article
En
| MEDLINE
| ID: mdl-38657331
A new fluorescent sensor for the determination of lemon yellow was developed based on nitrogen-doped carbon quantum dots (N-CQDs), which were prepared via a hydrothermal method with dried pomelo peel and L-tyrosine. The N-CQDs exhibited the blue fluorescence with a quantum yield of 28 %. The sensing principle of N-CQDs was quenched by lemon yellow via static quenching. The potential interfering substances showed no influence on the detection of lemon yellow. The limit of detection was 0.023 mg/L and lower than that of national standard. Furthermore, the synthesized N-CQDs have been successfully applied to the measurement of lemon yellow in real samples. Hence, the N-CQDs would be a promising sensor in food analysis.
Carbon , Nitrogen , Quantum Dots , Spectrometry, Fluorescence , Quantum Dots/chemistry , Carbon/chemistry , Nitrogen/chemistry , Carbonated Beverages/analysis , Green Chemistry Technology/methods , Limit of Detection , Citrus/chemistry , Fluorescent Dyes/chemistry , Fluorescent Dyes/chemical synthesis