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绿色一锅法合成氮硫共掺杂碳量子点作为新型荧光纳米传感器用于食品样品中盐霉素和马杜霉素的测定。

Green one-pot synthesis of nitrogen and sulfur co-doped carbon quantum dots as new fluorescent nanosensors for determination of salinomycin and maduramicin in food samples.

机构信息

Pharmaceutical Analytical Chemistry Department, Faculty of Pharmacy, Kafrelsheikh University, Kafrelsheikh, P.O. Box 33511, Egypt.

Pharmaceutical Analytical Chemistry Department, Faculty of Pharmacy, Kafrelsheikh University, Kafrelsheikh, P.O. Box 33511, Egypt.

出版信息

Food Chem. 2021 May 1;343:128539. doi: 10.1016/j.foodchem.2020.128539. Epub 2020 Nov 4.

DOI:10.1016/j.foodchem.2020.128539
PMID:33183875
Abstract

A simple green hydrothermal method was proposed for synthesis of highly fluorescent nitrogen and sulfur co-doped carbon quantum dots (N,S-CQDs) using citric acid and thiosemicarbazide. The produced N,S-CQDs were subjected to extensive spectroscopic characterization and applied as fluorescent nanosensors for the sensitive spectrofluorimetric determination of salinomycin and maduramicin directly without prior derivatization for the first time. The obtained N,S-CQDs showed strong emission band at 430 nm after excitation at 360 nm. The native fluorescence of N,S-CQDs was found to be quenched by the addition of increased concentrations of each drug. Method validation revealed a wide linear relationship between the fluorescence quenching of N,S-CQDs and the concentration of each drug in the range of 10.0-300.0 μM with detection limits of 2.07 μM and 1.34 μM for salinomycin and maduramicin, respectively. The developed method has been efficiently applied for estimation of analytes in six raw matrices with high recoveries.

摘要

一种简单的绿色水热法被提出,用于使用柠檬酸和氨基硫脲合成具有高荧光性的氮硫共掺杂碳量子点(N,S-CQDs)。所制备的 N,S-CQDs 经过广泛的光谱特性表征,并首次直接作为荧光纳米传感器,用于灵敏的分光荧光法测定盐霉素和马杜霉素,无需事先衍生化。在 360nm 激发下,获得的 N,S-CQDs 在 430nm 处显示出强发射带。发现 N,S-CQDs 的本征荧光被每种药物浓度的增加而猝灭。方法验证表明,N,S-CQDs 的荧光猝灭与每种药物在 10.0-300.0μM 范围内的浓度之间存在宽的线性关系,盐霉素和马杜霉素的检测限分别为 2.07μM 和 1.34μM。该方法已成功应用于六种原始基质中分析物的估算,回收率高。

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