Presence and formation of fluorescence carbon dots in a grilled hamburger
Presence and formation of fluorescence carbon dots in a grilled hamburger
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烤汉堡中荧光碳点的存在和形成
DOI：
10.1039/c7fo00675f
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发表时间：
2017-07-01
期刊：
影响因子：
6.1
通讯作者：
Tan, Mingqian
中科院分区：
文献类型：
--
作者：
Li, Yao;Bi, Jingran;Tan, Mingqian
由于纳米材料的物理化学性质，在食品加工过程中纳米材料的存在引起了人们的极大关注。在本研究中，研究了在不同温度(220、260和300℃)下，烤汉堡中含氮荧光碳点(C点)的存在和形成。发现C点的大小和形态高度依赖于加热温度，这也影响了C点表面的官能团。C-点是强荧光的，有多色发射，伴随着荧光强度的逐渐减弱。在260℃下产生的C点的荧光量子产率为23.25%。分别用小鼠成骨细胞系和绿豆芽细胞检测C-dots的潜在细胞毒性和在活体中的生物分布。在300℃，浓度为3.2mgmL(-1)的C-dots孵育24 h后，细胞存活率仍为79%，对绿豆芽的生长没有明显的药害作用。结果表明，温度越高，形成的C-点的细胞毒性越强。
The presence of nanomaterials during food processing has attracted significant concern due to the physicochemical properties of nanomaterials. In this study, the presence and formation of nitrogen-containing fluorescence carbon dots (C-dots) in a grilled hamburger at different temperatures (220, 260, and 300 degrees C) were investigated during the pyrolysis process. The size and morphology of the C-dots were found to be highly dependent on the heating temperatures, which again affected the functional groups on their surface. The C-dots are strongly fluorescent with multicolor emission accompanied by a gradual decrease in fluorescence intensity. The fluorescence quantum yield of the C-dots produced at 260 degrees C was measured to be 23.25%. The potential cytotoxicity and biodistribution of the C-dots within live organisms were examined with the mouse osteoblasts cell line and mung bean sprout, respectively. The cell viability after 24 h incubation remained 79% for the C-dots obtained at 300 degrees C at a concentration of 3.2 mg mL(-1), and no obvious phytotoxicity in the growing mung bean sprout was observed. The results showed an increased cytotoxicity of the C-dots formed at higher temperatures.