Selective and sensitive detection of tartrazine in beverages by sulfur quantum dots with high fluorescence quantum yield
Selective and sensitive detection of tartrazine in beverages by sulfur quantum dots with high fluorescence quantum yield
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高荧光量子产率硫量子点选择性灵敏检测饮料中柠檬黄
DOI：
10.1016/j.saa.2022.121454
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发表时间：
2022
期刊：
影响因子：
--
通讯作者：
Xiupei Yang
中科院分区：
文献类型：
--
作者：
Xiaohui Peng;Ya Wang;Qingying Wang;Jiaojiao Tang;Maosen Zhang;Xiupei Yang
本文采用一锅法合成了以对苯二甲酸为稳定剂的硫量子点(TPA-SQD)。当激发波长为310 nm时，合成的TPA-SQDS溶液在428 nm处发射出强烈的蓝色荧光，绝对量子产率高达85.99%。该荧光探针可用于柠檬黄(TZ)的荧光猝灭，在TZ浓度范围内呈良好的线性关系(R2=0.996)，检出限为39μM。通过对测定体系的荧光寿命、紫外-可见吸收光谱和Zeta电位的分析，推测TZ对TPA-SQDS的荧光猝灭机理为内过滤效应。将该方法应用于维生素水和橙汁中TZ的测定，结果与高效液相色谱法测定结果一致。加标回收率为93.2%~102.6%，相对标准偏差为1.34%~2.88%，为饮料等食品中TZ的测定提供了一种新的方法。
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 (R2 = 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.