School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, China.
Food Funct. 2017 Jul 19;8(7):2558-2565. doi: 10.1039/c7fo00675f.
The presence of nanomaterials during food processing has attracted significant concern due to the physicochemical properties of nanomaterials. In this study, the presence and formation of nitrogen-containing fluorescence carbon dots (C-dots) in a grilled hamburger at different temperatures (220, 260, and 300 °C) were investigated during the pyrolysis process. The size and morphology of the C-dots were found to be highly dependent on the heating temperatures, which again affected the functional groups on their surface. The C-dots are strongly fluorescent with multicolor emission accompanied by a gradual decrease in fluorescence intensity. The fluorescence quantum yield of the C-dots produced at 260 °C was measured to be 23.25%. The potential cytotoxicity and biodistribution of the C-dots within live organisms were examined with the mouse osteoblasts cell line and mung bean sprout, respectively. The cell viability after 24 h incubation remained 79% for the C-dots obtained at 300 °C at a concentration of 3.2 mg mL, and no obvious phytotoxicity in the growing mung bean sprout was observed. The results showed an increased cytotoxicity of the C-dots formed at higher temperatures.
在食品加工过程中纳米材料的存在引起了人们的极大关注，这主要是由于纳米材料的物理化学性质所致。在这项研究中，研究了在不同温度（220、260 和 300°C）下热解过程中烤汉堡中含氮荧光碳点（C-dots）的存在和形成。发现 C-dots 的尺寸和形态高度依赖于加热温度，这又会影响其表面的官能团。C-dots 具有强烈的多色荧光发射，伴随着荧光强度的逐渐降低。在 260°C 下产生的 C-dots 的荧光量子产率为 23.25%。通过小鼠成骨细胞系和绿豆芽分别研究了 C-dots 在活生物体中的潜在细胞毒性和生物分布。在浓度为 3.2 mg/mL 时，300°C 下获得的 C-dots 在孵育 24 小时后细胞活力保持在 79%，并且在生长的绿豆芽中没有观察到明显的植物毒性。结果表明，在较高温度下形成的 C-dots 的细胞毒性增加。
