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A facile "off–on" fluorescence sensor for pentachlorophenol detection based on natural N and S co-doped carbon dots from crawfish shells.
- Source :
-
Food Chemistry . Mar2023:Part A, Vol. 405, pN.PAG-N.PAG. 1p. - Publication Year :
- 2023
-
Abstract
- [Display omitted] • Natural N and S co-doped carbon dots (NSCDs) were fabricated by hydrothermal method. • The prepared NSCDs exhibited a blue emission with a quantum yield up to 18.57%. • An "off–on" fluorescence sensor for pentachlorophenol (PCP) assessment has been successfully established. Natural N and S co-doped carbon dots (NSCDs) were synthesized via hydrothermal synthesis using food-derived crawfish shells as green precursors. The relationship between quantum yield (QY) and protein content of six crawfish shells treated with different alkalis was investigated. The synthesized NSCDs displayed a large QY of 18.57 %, which was higher than most of the chitin-derived CDs. Due to the oxidation of hydroxyl radicals, adding H 2 O 2 and horseradish peroxidase (HRP) quenched the fluorescence of NSCDs, resulting in a detection limit (LOD) of 1.25 μM for H 2 O 2. The addition of pentachlorophenol (PCP) was supposed to consume part of the hydroxyl radicals and protect NSCDs from being oxidized. Accordingly, a facile and rapid "off–on" fluorescence sensor was developed to detect PCP with a LOD of 2.30 μM. Further, the method described was successfully used to detect PCP in three real samples. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 03088146
- Volume :
- 405
- Database :
- Academic Search Index
- Journal :
- Food Chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 160537827
- Full Text :
- https://doi.org/10.1016/j.foodchem.2022.134802