Fluorescence Detection of Vanillin by Copper Doped Carbon Quantum Dots

SI Xiaojing; DENG Luchen; XU Xin; LI Li; GONG Xia

doi:10.13386/j.issn1002-0306.2021060242

Volume 43 Issue 7

Mar. 2022

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Science and Technology of Food Industry > 2022 > 43(7): 280-285. > DOI: 10.13386/j.issn1002-0306.2021060242

SI Xiaojing, DENG Luchen, XU Xin, et al. Fluorescence Detection of Vanillin by Copper Doped Carbon Quantum Dots[J]. Science and Technology of Food Industry, 2022, 43(7): 280−285. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021060242.

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Fluorescence Detection of Vanillin by Copper Doped Carbon Quantum Dots

1.
Department of Food Science, Shanghai Business School, Shanghai 200235, China
2.
College of Qian Weichang, Shanghai University, Shanghai 200444, China

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Received Date: June 28, 2021
Available Online: February 10, 2022

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Abstract

Abstract

Objective: A fluorescence detection method based on copper doped carbon quantum dots(Cu-CDs) was developed for the determination of vanillin in food. Method: Cu-CDs, with stable performance, were prepared by one-step hydrothermal method using ascorbic acid as precursors and copper sulfate as metal dopant. The morphology, elementary composition and optical properties of the synthesized Cu-CDs were characterized by energy dispersive X-ray spectrometers, fourier transform infrared spectroscopy, ultraviolet and fluorescence techniques. The quenching effect of the Cu-CDs with vanillin was further studied. Results: C and Cu were evenly distributed in Cu-CDs solution. The Cu-CDs were rich in functional groups such as amino, carboxyl and hydroxyl groups, indicating that Cu-CDs had good water solubility. It was also found that vanillin had strong fluorescence quenching effect on Cu-CDs in the pH7.0 KH₂PO₄-K₂HPO₄ buffer solution, and the concentration of tetracycline in the range of 1～400 μmol/L showed a good linear relationship with the fluorescence quenching intensity of Cu-CDs, and the linear equation was y=0.0045x+0.1934（R²=0.9917）, the detection limit was 0.33 μmol/L. What’s more, it was applied to the determination of vanillin in food samples, the recovery was 98%~110%. Conclution: The method for the determination of vanillin has the advantages of low cost, high specificity, simple operation, and a good application prospect.
- copper doped carbon quantum dots,
- hydrothermal method,
- fluorescence quenching,
- vanillin

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References

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