| Literature DB >> 32126473 |
Min Wang1, Rui Shi2, Manjie Gao1, Kailian Zhang1, Linlin Deng1, Qifeng Fu1, Lujun Wang1, Die Gao3.
Abstract
Orange peels were applied as precursors to synthesize carbon dots (CDs) via a one-step green hydrothermal method. The relationship between quantum yield and volatile oils in 14 different varieties of orange peels were investigated. The CDs showed strong blue fluorescence and were further modified with EDTA. Compared with the CDs, the CDs@EDTA exhibited higher sensitivity for Cr(VI) detection with a LOD of 10 nM. The CDs@EDTA was proved to be an effective fluorescent sensor element for Cr(VI) detection in water samples with recoveries ranged from 92.09% to 104.87% (RSD < 5%). Moreover, CDs@EDTA/Cr(VI) system was further developed as a fluorescent "off-on" sensor for ascorbic acid (AA) detection with a LOD of 0.1 μM. Further, the sensor had been successfully applied for the analysis of AA in fresh oranges and commercial orange juices. The recoveries of AA in fresh oranges and orange juices were 92.58-106.76% and 91.54-104.95%, respectively.Entities:
Keywords: Ascorbic acid; Carbon dots; Cr(VI); EDTA; Orange peels; Volatile oils
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Year: 2020 PMID： 32126473 DOI： 10.1016/j.foodchem.2020.126506
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514