Green Synthesis of Fluorescent Carbon Dots from Elaeagnus angustifolia and its Application as Tartrazine Sensor.

This article has introduced and examined a novel and green approach for the very first time, which had been developed for the synthesis of carbon dots (CDs) and performed through the utilization of Elaeagnus angustifolia (E. A) as a natural carbon source. This straightforward procedure has been based upon a hydrothermal treatment with a quantum yield of 16.8% that had been designed to synthesize water-soluble CDs in one step and result in a satisfying fluorescence. Additionally, we have attempted to assess the sensing system that had been exerted through the usage of CDs for the detection of food colorant tartrazine, since they can function as a fluorescent sensor due to the interplay that occurs among tartrazine and CDs leading to the quenching of their fluorescence. The detection limit has been measured to be equaled to 0.086 μM (86 nM) and the linear range has been observed to be 0.47-234 μM. The proposed highly sensitive and simple method has exhibited an excellent selectivity and proved to be effectively applicable for distinguishing the tartrazine of real samples.