Orange emissive carbon dots for fluorescent determination of hypoxanthine in fish

Sensitive determination of hypoxanthine (HX), an indicator reflecting the degradation of meat and fish, is significantly important in monitoring food freshness. Herein, we design a novel sensor consisting of orange emissive carbon dots (O-CDs), nitrotetrazolium blue chloride (NTBC), and xanthine oxidase (XOD) for fluorescence turn-off detection of HX. O-CDs, possessing a high fluorescence quantum yield of 37%, are synthesized by hydrothermal treatment of 2,3-diaminopyridine in sulfuric acid. NTBC can react with HX/XOD-generated H2O2 and O2- to yield a violet-colored formazan, which remarkably quenches the orange fluorescence of O-CDs through inner filter effect. There is a linearity between the quenching efficiency and HX concentration in the range of 2-250 μM, and the limit of detection is 0.61 μM, lower than those of most reported HX sensors. In addition, the proposed method exhibits excellent selectivity, and can be applied to quantify HX in fish samples with satisfactory results.