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Rapid and Sensitive Detection of Rutin in Food Based on Nitrogen-Doped Carbon Quantum Dots as Fluorescent Probe

The aim of this study was to establish a rapid detection method of rutin in food based on nitrogen-doped carbon quantum dots (N-CDs) as the fluorescent probe. N-CDs were prepared via a single-step hydrothermal process using citric acid as the carbon source and thiourea as the nitrogen source. The op...

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Autores principales: Huang, Yue, Si, Xiaojing, Han, Mei, Bai, Chen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9784171/
https://www.ncbi.nlm.nih.gov/pubmed/36557970
http://dx.doi.org/10.3390/molecules27248834
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author Huang, Yue
Si, Xiaojing
Han, Mei
Bai, Chen
author_facet Huang, Yue
Si, Xiaojing
Han, Mei
Bai, Chen
author_sort Huang, Yue
collection PubMed
description The aim of this study was to establish a rapid detection method of rutin in food based on nitrogen-doped carbon quantum dots (N-CDs) as the fluorescent probe. N-CDs were prepared via a single-step hydrothermal process using citric acid as the carbon source and thiourea as the nitrogen source. The optical properties of N-CDs were characterized using an electron transmission microscope, X-ray diffractometer, Fourier-transform infrared spectrometer, and nanoparticle size potential analyzer. The UV/Vis absorption property and fluorescence intensity of N-CDs were also characterized using the respective spectroscopy techniques. On this basis, the optimal conditions for the detection of rutin by N-CDs fluorescent probes were also explored. The synthesized N-CDs were amorphous carbon structures with good water solubility and optical properties, and the quantum yield was 24.1%. In phosphate-buffered solution at pH = 7.0, Rutin had a strong fluorescence-quenching effect on N-CDs, and the method showed good linearity (R(2) = 0.9996) when the concentration of Rutin was in the range of 0.1–400 μg/mL, with a detection limit of 0.033 μg/mL. The spiked recoveries in black buckwheat tea and wolfberry were in the range of 93.98–104.92%, the relative standard deviations (RSD) were in the range of 0.35–4.11%. The proposed method is simple, rapid, and sensitive, and it can be used for the rapid determination of rutin in food.
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spelling pubmed-97841712022-12-24 Rapid and Sensitive Detection of Rutin in Food Based on Nitrogen-Doped Carbon Quantum Dots as Fluorescent Probe Huang, Yue Si, Xiaojing Han, Mei Bai, Chen Molecules Article The aim of this study was to establish a rapid detection method of rutin in food based on nitrogen-doped carbon quantum dots (N-CDs) as the fluorescent probe. N-CDs were prepared via a single-step hydrothermal process using citric acid as the carbon source and thiourea as the nitrogen source. The optical properties of N-CDs were characterized using an electron transmission microscope, X-ray diffractometer, Fourier-transform infrared spectrometer, and nanoparticle size potential analyzer. The UV/Vis absorption property and fluorescence intensity of N-CDs were also characterized using the respective spectroscopy techniques. On this basis, the optimal conditions for the detection of rutin by N-CDs fluorescent probes were also explored. The synthesized N-CDs were amorphous carbon structures with good water solubility and optical properties, and the quantum yield was 24.1%. In phosphate-buffered solution at pH = 7.0, Rutin had a strong fluorescence-quenching effect on N-CDs, and the method showed good linearity (R(2) = 0.9996) when the concentration of Rutin was in the range of 0.1–400 μg/mL, with a detection limit of 0.033 μg/mL. The spiked recoveries in black buckwheat tea and wolfberry were in the range of 93.98–104.92%, the relative standard deviations (RSD) were in the range of 0.35–4.11%. The proposed method is simple, rapid, and sensitive, and it can be used for the rapid determination of rutin in food. MDPI 2022-12-13 /pmc/articles/PMC9784171/ /pubmed/36557970 http://dx.doi.org/10.3390/molecules27248834 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Huang, Yue
Si, Xiaojing
Han, Mei
Bai, Chen
Rapid and Sensitive Detection of Rutin in Food Based on Nitrogen-Doped Carbon Quantum Dots as Fluorescent Probe
title Rapid and Sensitive Detection of Rutin in Food Based on Nitrogen-Doped Carbon Quantum Dots as Fluorescent Probe
title_full Rapid and Sensitive Detection of Rutin in Food Based on Nitrogen-Doped Carbon Quantum Dots as Fluorescent Probe
title_fullStr Rapid and Sensitive Detection of Rutin in Food Based on Nitrogen-Doped Carbon Quantum Dots as Fluorescent Probe
title_full_unstemmed Rapid and Sensitive Detection of Rutin in Food Based on Nitrogen-Doped Carbon Quantum Dots as Fluorescent Probe
title_short Rapid and Sensitive Detection of Rutin in Food Based on Nitrogen-Doped Carbon Quantum Dots as Fluorescent Probe
title_sort rapid and sensitive detection of rutin in food based on nitrogen-doped carbon quantum dots as fluorescent probe
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9784171/
https://www.ncbi.nlm.nih.gov/pubmed/36557970
http://dx.doi.org/10.3390/molecules27248834
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