N,Cl co-doped fluorescent carbon dots as nanoprobe for detection of tartrazine in beverages.
Beverages
/ analysis
Carbon
/ chemistry
Chlorine
/ chemistry
Fluorescence Resonance Energy Transfer
/ methods
Fluorescent Dyes
/ chemical synthesis
Food Additives
/ analysis
Food Analysis
/ methods
Hydrogen-Ion Concentration
Limit of Detection
Nitrogen
/ chemistry
Quantum Dots
/ chemistry
Tartrazine
/ analysis
Fluorescence quenching
Fluorescence resonance energy transfer
N,Cl co-doped fluorescent carbon dots
Tartrazine
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
25 Apr 2020
25 Apr 2020
Historique:
received:
23
05
2019
revised:
29
10
2019
accepted:
29
10
2019
pubmed:
27
11
2019
medline:
25
3
2020
entrez:
27
11
2019
Statut:
ppublish
Résumé
Chemical doping with heteroatoms was employed to prepare N,Cl co-doped fluorescent carbon dots (N,Cl-FCDs) which may be designed for the detection of tartrazine. Using urea as the N source and FeCl
Identifiants
pubmed: 31767490
pii: S0308-8146(19)31967-3
doi: 10.1016/j.foodchem.2019.125832
pii:
doi:
Substances chimiques
Fluorescent Dyes
0
Food Additives
0
Chlorine
4R7X1O2820
Carbon
7440-44-0
Tartrazine
I753WB2F1M
Nitrogen
N762921K75
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
125832Informations de copyright
Copyright © 2019 Elsevier Ltd. All rights reserved.