Tang Xiaodan, Yu Hongmei, Bui Brian, Wang Lingyun, Xing Christina, Wang Shaoyan, Chen Mingli, Hu Zhizhi, Chen Wei
School of Chemical Engineering, University of Science and Technology Liaoning, Liaoning, Anshan, 114051, China.
Department of Physics, The University of Texas at Arlington, Arlington, TX, 76019-0059, USA.
Bioact Mater. 2020 Nov 19;6(6):1541-1554. doi: 10.1016/j.bioactmat.2020.11.006. eCollection 2021 Jun.
Iodine ion is one of the most indispensable anions in living organisms, particularly being an important substance for the synthesis of thyroid hormones. Curcumin is a yellow-orange polyphenol compound derived from the rhizome of , which has been commonly used as a spice and natural coloring agent, food additives, cosmetics as well as Chinese medicine. However, excess curcumin may cause DNA inactivation, lead to a decrease in intracellular ATP levels, and trigger the tissue necrosis. Therefore, quantitative detection of iodine and curcumin is of great significance in the fields of food and life sciences. Herein, we develop nitrogen-doped fluorescent carbon dots (NCDs) as a multi-mechanism detection for iodide and curcumin in actual complex biological and food samples, which was prepared by a one-step solid-phase synthesis using tartaric acid and urea as precursors without adding any other reagents. An assembled NCDs-Hg fluorescence-enhanced sensor for the quantitative detection of I was established based on a fluorescence "turn-off-on" mechanism in a linear range of 0.3-15 μM with a detection limit of 69.4 nM and successfully quantified trace amounts of I in water samples and urine sample. Meanwhile, the as-synthesized NCDs also can be used as a fluorescent quenched sensor for curcumin detection based on the synergistic internal filtration effect (IFE) and static quenching, achieving a good linear range of 0.1-20 μM with a satisfactory detection limit of 29.8 nM. These results indicate that carbon dots are potential sensing materials for iodine and curcumin detection for the good of our health.
碘离子是生物体内最不可或缺的阴离子之一，尤其是合成甲状腺激素的重要物质。姜黄素是一种从姜黄根茎中提取的橙黄色多酚化合物，常用作香料、天然色素、食品添加剂、化妆品以及中药。然而，过量的姜黄素可能会导致DNA失活，使细胞内ATP水平降低，并引发组织坏死。因此，碘和姜黄素的定量检测在食品和生命科学领域具有重要意义。在此，我们开发了氮掺杂荧光碳点（NCDs），用于在实际复杂生物和食品样品中对碘化物和姜黄素进行多机制检测，该碳点通过以酒石酸和尿素为前驱体的一步固相合成法制备，无需添加任何其他试剂。基于荧光“关-开”机制，建立了一种用于定量检测碘的组装型NCDs-Hg荧光增强传感器，其线性范围为0.3-15 μM，检测限为69.4 nM，并成功定量了水样和尿样中的痕量碘。同时，所合成的NCDs还可作为基于协同内滤效应（IFE）和静态猝灭的姜黄素检测荧光猝灭传感器，实现了0.1-20 μM的良好线性范围，检测限为29.8 nM，令人满意。这些结果表明，碳点是用于碘和姜黄素检测的潜在传感材料，有利于我们的健康。
