Preparation of Carbon Dots and Their Application in Food Analysis as Signal Probe
10.11895/j.issn.0253-3820.170199
- VernacularTitle:碳点荧光探针的制备及其在食品分析中的应用
- Author:
Ling Song YE
1
;
Jia Jia HUANG
;
Lin LUO
;
Jun Hui FU
;
Ming Yuan SUN
;
Dong Yu SHEN
;
Tao Hong LEI
;
Lin Zhen XU
Author Information
1. 广东省食品质量安全重点实验室
- Keywords:
Carbon dots;
Preparation;
Food analysis;
Application;
Review
- From:
Chinese Journal of Analytical Chemistry
2017;45(10):1571-1581
- CountryChina
- Language:Chinese
-
Abstract:
As the new popular fluorescent carbon nanomaterials, carbon dots have not only excellent optical properties and small size characteristics, but also have good biocompatibility, low toxicity and easy to achieve the surface functional characteristics, and can replace the traditional semi-quantum dots of the better choice.Based on the unique fluorescence characteristics and high sensitivity, carbon fluorescent probe has a good potential in food analysis and testing. In this experiment, the study of fluorescent carbon dots has been reviewed in recent years. The characteristics of carbon dots are briefly introduced and the preparation methods of carbon dots are summarized. The application of carbon dot fluorescent probes in food analysis and detection is introduced and the limitations and development of carbon point application are analyzed and forecasted.
