以豆渣为原料制备荧光碳量子点并用于柠檬黄检测的研究

该文以大豆渣为原料制备荧光碳量子点,并将其用于食品添加剂柠檬黄的检测.制备荧光碳量子点的最佳生产工艺条件为:豆渣在200 ℃下碳化24 h,豆渣和水的固液比为1:2.根据淬灭反应效应实现豆渣碳量子点对食品添加剂柠檬黄的检测.检测结果显示:随着柠檬黄溶液浓度的增大,碳量子点溶液的荧光强度逐渐减弱,且呈良好的线性关系.实验结果证明所合成的荧光碳量子点可以应用于食品添加剂柠檬黄的检测,检测限为0.2 μmol,线性范围为0～16 μmol?L^-1.

The Study on the Preparation of Fluorescent Carbon Quantum Dots from Soybean Slags and Their Application in Tartrazine Detection

In order to improve the utilization value of soybean dregs,fluorescent carbon quantum dots are prepared from soybean dregs and are used to the detection of food additive tartrazine.It is found that the optimal production conditions for preparing fluorescent carbon quantum dots are as follows,soybean dregs are carbonized at 200 ℃ for 24 h,and the solid-liquid ratio of bean dregs to water is 1:2.The detection results show that the fluorescence intensity of carbon quantum dots decreased with the increase of the concentration of tartrazine solution,and show a good linear relationship.The experiment results show that the synthesized fluorescent carbon quantum dots can be used for the detection of tartrazine in food additive.The detection limit is 0.2 μmol and the linear range is 0—16 μmol?L^-1.