A facile "off–on" fluorescence sensor for pentachlorophenol detection based on natural N and S co-doped carbon dots from crawfish shells. (30th March 2023)

• Record Type: Journal Article
• Authors: Chen, Jiannan; Xia, Xiuhua; Li, Peizhen; Yu, Hang; Xie, Yunfei; Guo, Yahui; Yao, Weirong; Qian, He; Cheng, Yuliang
• Is Part Of: Food chemistry. Volume 405:Part A(2023)
• Publication Date: 2023-03-30
• Subjects: Carbon dots -- Crawfish shells -- Protein -- "Off–on" fluorescence sensor -- Pentachlorophenol; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.134802
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: 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. Abstract: 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 H2 O2 and horseradish peroxidase (HRP) quenched the fluorescence of NSCDs, resulting in a detection limit (LOD) of 1.25 μM for H2 O2 . 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.