Citation: YE Song-Ling, HUANG Jia-Jia, LUO Lin, FU Hui-Jun, SUN Yuan-Ming, SHEN Yu-Dong, LEI Hong-Tao, XU Zhen-Lin. Preparation of Carbon Dots and Their Application in Food Analysis as Signal Probe[J]. Chinese Journal of Analytical Chemistry, ;2017, 45(10): 1571-1581. doi: 10.11895/j.issn.0253-3820.170199 shu

Preparation of Carbon Dots and Their Application in Food Analysis as Signal Probe

1.
Guangdong Provincial Key Laboratory of Food Safety and Quality, College of Food Science, South China Agricultural University, Guangzhou 510640, China;2 Guangdong Food and Drug Vocational College, Guangzhou 510520, China

Received Date: 8 March 2017
Revised Date: 4 August 2017

Fund Project: This work was supported by the National Key Research and Development Program of China during the Thirteenth Five-year Plan Period (Nos.2016YFD0401204, 2016YFE0106000).

As the new popular fluorescent carbon nanomaterials, carbon dots have not only excellent optical properties and small size characteristics, but also have good biocompatibility, low toxicity and easy to achieve the surface functional characteristics, and can replace the traditional semi-quantum dots of the better choice. Based on the unique fluorescence characteristics and high sensitivity, carbon fluorescent probe has a good potential in food analysis and testing. In this experiment, the study of fluorescent carbon dots has been reviewed in recent years. The characteristics of carbon dots are briefly introduced and the preparation methods of carbon dots are summarized. The application of carbon dot fluorescent probes in food analysis and detection is introduced and the limitations and development of carbon point application are analyzed and forecasted.
- Carbon dots,
- Preparation,
- Food analysis,
- Application,
- Review
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