氨基酸基氮掺杂荧光碳点的制备及饮料中Hg2+的检测
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(1.长江大学生命科学学院 湖北荆州 434025;2.长江大学化学与环境工程学院 湖北荆州 434023;3.贵州大学烟草学院 贵阳 550025)

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国家自然科学基金项目(22367004,32272409,32371501)


Preparation of Amino Acid-based N Doped Fluorescent Carbon Dots and Detection of Hg2+ in Beverages
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(1.College of Life Science, Yangtze University, Jingzhou 434025, Hubei;2.College of Chemistry and Environmental Engineering, Yangtze University, Jingzhou 434023, Hubei;3.College of Tobacco, Guizhou University, Guiyang 550025)

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    摘要:

    汞离子是一种高毒性的重金属污染物,人体摄入后会带来健康危害,因此控制食品中的汞离子含量非常重要。以柠檬酸为碳源,不同的氨基酸为氮源掺杂,采用一步水热法制备高性能荧光的碳点(CDs),探究不同氨基酸基氮掺杂对碳点荧光量子产率(QY)的影响,以及这些氨基酸基氮掺杂碳点对汞离子的响应。结果显示,不同氨基酸的碳链长度和官能团对CDs的QY有一定的影响。Hg2+能高效猝灭以甘氨酸(Gly)为氮源掺杂的Gly-CDs的荧光,Gly-CDs具有良好的荧光稳定性,在优化的试验条件下,用于Hg2+检测的线性范围为0.00~7.00 μmol/L和8.00~60.00 μmol/L,检出限为0.20 μmol/L。据此构建的荧光探针用于检测实际饮料样品中的Hg2+,回收率在90.08%~107.90%。该方法简便、快速、灵敏、适用于饮料中Hg2+的测定。

    Abstract:

    Mercury ion, a kind of heavy metal contaminant with high toxicity, poses significant health risks to the human body. It is of great significance to control the content of mercury ion in food. Carbon dots (CDs) with high fluorescence were prepared by one-step hydrothermal method, in which citric acid was used as carbon source and different amino acids was used as nitrogen source. The influence of the nitrogen doping of different amino acids on the fluorescence quantum yield (QY) of CDs and the response of these nitrogen doped CDs to mercury ions was explored. The results showed that the carbon chain lengths and functional groups of different amino acids have a certain effect on the QY of CDs. Further, Hg2+ can effectively quench the fluorescence of Gly-CDs doped with glycine as a nitrogen source. Moreover, Gly-CDs has good fluorescence stability. Under the optimal experimental conditions, the linear range of Gly-CDs for the detection of Hg2+ is 0.00-7.00 μmol/L and 8.00-60.00 μmol/L with a detection limit of 0.20 μmol/L. It has been successfully applied to detect Hg2+ in beverage samples. The recovery rate was between 90.08%-107.90%. The method is simple, sensitive, rapid and suitable for accurate determination of Hg2+ in beverages.

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彭芷芯,付文静,谷惠文,严秀芳,尹小丽.氨基酸基氮掺杂荧光碳点的制备及饮料中Hg2+的检测[J].中国食品学报,2024,24(4):336-348

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  • 收稿日期:2023-08-11
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  • 在线发布日期: 2024-05-24
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