Preparation of carbon dots from Folium nelumbinis and their application in the detection of food carmine
ObjectiveTo establish a fast, sensitive, and accurate method for detecting carmine.MethodsUsing Folium Nelumbinis; as the carbon source, carbon dots (FN-CDs) were prepared using a solvent thermal method, and the preparation conditions were optimized using a single factor test. Study the factors that...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
The Editorial Office of Food and Machinery
2024-11-01
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| Series: | Shipin yu jixie |
| Subjects: | |
| Online Access: | http://www.ifoodmm.com/spyjx/article/abstract/20241108?st=article_issue |
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| Summary: | ObjectiveTo establish a fast, sensitive, and accurate method for detecting carmine.MethodsUsing Folium Nelumbinis; as the carbon source, carbon dots (FN-CDs) were prepared using a solvent thermal method, and the preparation conditions were optimized using a single factor test. Study the factors that affect the fluorescence intensity of FN-CDs, the effects of coexisting substances on the detection system, and optimize the measurement conditions; Using FN-CDs for the determination of carmine content in food and exploring its mechanism of action.ResultsUsing 0.6 g of Folium Nelumbinis, 0.25 g of citric acid and 45 mL of formamide were reacted at 240 ℃ for 4 hours, and the fluorescence value of FN-CDs was the strongest. Rouge had a good linear relationship within the concentration range of 0~70 µg/mL, with an R2 of 0.996 4 and a detection limit of 0.57 µg/mL. The spiked recovery rates of grapefruit juice beverage and canned arbutu were 88.09%~102.49% and 97.73%~112.47%, respectively.ConclusionThis detection method has the characteristics of high sensitivity, good selectivity and high accuracy, and can be applied to the rapid detection of carmine in food. |
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| ISSN: | 1003-5788 |