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Preparation of carbon quantum dots by use of aloe as carbon source and detection method of lemon yellow

A technology of carbon quantum dots and detection methods, applied in chemical instruments and methods, fluorescence/phosphorescence, luminescent materials, etc., can solve the problems of time-consuming, labor-intensive, expensive, and complex tartrazine methods, achieving less time-consuming, cheap instruments, method with good accuracy and reproducibility

Inactive Publication Date: 2015-10-28
CHINA WEST NORMAL UNIVERSITY
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Problems solved by technology

[0004] One of the purposes of the present invention is to solve the problems in the prior art that the method for detecting tartrazine is complex, expensive, time-consuming and labor-intensive, to provide a carbon quantum dot prepared by using aloe as a carbon source, and to detect tartrazine by the carbon quantum dot Methods

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  • Preparation of carbon quantum dots by use of aloe as carbon source and detection method of lemon yellow
  • Preparation of carbon quantum dots by use of aloe as carbon source and detection method of lemon yellow
  • Preparation of carbon quantum dots by use of aloe as carbon source and detection method of lemon yellow

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Embodiment 1

[0030] 1. Synthesis of carbon quantum dots (C-dots)

[0031] First, wash the fresh aloe with pure water, add 5g of the washed aloe to a 100mL stainless steel reaction kettle with a polytetrafluoroethylene liner, then add 25mL of ultrapure water, cap the plug and tighten it, and put it into the In a constant temperature blast drying oven, the hydrothermal reaction was carried out at 180°C, and it was taken out after 11 hours. The reaction kettle was naturally cooled to room temperature, and then suction filtered (the filter membrane was a 0.22 μm polypropylene microporous filter membrane). To the filtrate, 20 mL of dichloromethane was added to remove unreacted organic matter, and the upper layer of light yellow aqueous solution (about 20 mL) was collected. Finally, put the obtained light yellow aqueous solution into a dialysis bag with a molecular weight cut-off of 3500 for further purification, clamp the two ends of the dialysis bag and place it in a 5000mL beaker, stir it mag...

Embodiment 2

[0052] 1. Optimization of detection conditions

[0053] 1.1 Investigation of optimal pH

[0054] Add 450 μL of C-dots solution, 400 μL of 100 μmol / L tartrazine solution, and 500 μL of phosphate buffer solution with different pH values ​​into a 5 mL centrifuge tube in sequence, and dilute to 4 mL with ultrapure water, then shake well and balance at 5 °C After 5 min, the fluorescence measurement was performed with 441 nm as the excitation wavelength. By adjusting the pH of 30mmol / L phosphate buffer solution to 4.0-7.5, the effect of pH value on fluorescence quenching efficiency was studied. The result is as Figure 6 As shown, the fluorescence quenching efficiency gradually increases with the increase of the pH value in the range of 4.0 to 6.0, and the quenching efficiency reaches the maximum when the pH value is 6.0. After the pH value exceeds 6.0, the quenching efficiency decreases instead, so pH=6.0 was chosen as the optimum pH value.

[0055] 1.2 Investigation of the opt...

Embodiment 3

[0066] Effects of Common Substances in Food on the Detection of Tartrazine

[0067] Under the optimal conditions selected by the system, that is, a phosphate buffer solution with a pH of 6.0, a volume of carbon quantum dots of 450 μL, a concentration of tartrazine of 5.00 μmol / L, a reaction temperature of 5°C, and an action time of 5 minutes, 500 μmol / L of glucose, lactose, starch, citric acid, tartaric acid, ascorbic acid, NO 2 - 、HCO 3 - , Ca 2+ , Zn 2+ and K + , 250 μmol / L glutamic acid and phenylalanine, 25 μmol / L Fe 3+ and bright blue, 5μmol / L sunset yellow and amaranth, the results are as follows Figure 12 As shown in the figure, (1) glucose, (2) lactose, (3) starch, (4) citric acid, (5) tartaric acid, (6) ascorbic acid, (7) glutamic acid, (8) phenylalanine 、(9)NO 2 - , (10)HCO 3 - , (11)Ca 2+ 、(12)Zn 2+ 、(13)K + 、(14)Fe 3+ , (15) Sunset Yellow, (16) Brilliant Blue, (17) Amaranth, common interfering substances in actual samples have almost no effect on ...

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Abstract

The invention discloses preparation of carbon quantum dots by use of aloe as a carbon source and a detection method of lemon yellow. The preparation method of the carbon quantum dots comprises the following steps that the fresh aloe and ultra-pure water are added into a reaction still, the reaction is conducted for 18 hours at the temperature of 180 DEG C, the mixture is filtered after being naturally cooled to be at the indoor temperature, dichloromethane of the same volume is added into the filter liquor to remove un-reacted organic matters, a light yellow aqueous solution at the upper layer is collected and packaged into a dialysis bag for purification, and a carbon quantum dot aqueous solution is obtained to be stored for use at the temperature of 4 DEG C. According to the preparation of the carbon quantum dots by use of the aloe as the carbon source and the detection method of the lemon yellow, the synthetic method of the carbon quantum dots is simple, economical and green, the raw materials are cheap and easy to obtain, the method is simple, green and environmental protection effects are achieved, and the obtained carbon quantum dots are high in fluorescence quantum yield and strong and stable in fluorescence properties. The selective and efficient fluorescence quenching effect of lemon yellow molecules on the carbon quantum dots is used, in the detection of the lemon yellow, the instruments used by the carbon quantum dots are cheap, the consumption of reagents is little, the time consumption is little, and the accuracy degree and reproducibility of the method are both good.

Description

technical field [0001] The invention belongs to the technical field of food detection, and in particular relates to a method for preparing carbon quantum dots using aloe as a carbon source and a tartrazine detection method. Background technique [0002] Tartrazine is one of the widely used edible synthetic pigments, and it is mostly used in the coloring of food, beverages, medicines, cosmetics, feed, etc. However, excess tartrazine may cause liver and kidney damage, reproductive toxicity, and neurobehavioral toxicity. Therefore, the amount of tartrazine added in food must be strictly controlled and regulated. At present, the methods for the determination of tartrazine mainly include thin layer chromatography, electrochemical sensing and high performance liquid chromatography. However, these methods require expensive instruments and complicated sample pretreatment steps, are time-consuming and laborious, and are not suitable for the routine detection of tartrazine in food. ...

Claims

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Application Information

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IPC IPC(8): C09K11/65C01B31/02G01N21/64
Inventor 杨秀培许华李固高焕焕廖祥军
Owner CHINA WEST NORMAL UNIVERSITY
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