柠檬黄
纳米传感器
分子印迹聚合物
分子印迹
检出限
化学
色谱法
荧光
材料科学
纳米技术
有机化学
选择性
物理
量子力学
催化作用
作者
Sheida Zoughi,Farnoush Faridbod,Amir Mohammad Amiri,Mohammad Reza Ganjali
出处
期刊:Food Chemistry
[Elsevier]
日期:2021-07-01
卷期号:350: 129197-129197
被引量:26
标识
DOI:10.1016/j.foodchem.2021.129197
摘要
A fluorescent assay for the selective analysis of tartrazine was developed. Tartrazine is a health-threatening food additive commonly used as fake saffron. An optical nanosensor was fabricated based on molecular imprinting technique in which carbon dots (CDs) as fluorophores and tartrazine as a template molecule were embedded in molecularly imprinted polymer (MIP) matrix. The synthesized CDs embedded in MIP (CDs-MIP) was characterized by various methods. The fluorescence intensity of (CDs-MIP) was selectively quenched in the presence of tartrazine in comparison with other similar food color additives. The correlation between the quenching of CD-MIP and the concentration of tartrazine was used as an optical sensing for rapid detection of tartrazine in the range of 3.3–20.0 nM (1.8–10.7 μg L−1) with detection limit of 1.3 nM (0.70 μg L−1). Eventually, the designed nanosensor was successfully applied for tartrazine detection in foodstuffs such as fake saffron, saffron tea and saffron ice cream samples.
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