荧光碳量子点在食品分析中的研究进展

岳晓月 周子君 伍永梅 李妍 黎金彩 白艳红 王建龙

引用本文: 岳晓月,  周子君,  伍永梅,  李妍,  黎金彩,  白艳红,  王建龙. 荧光碳量子点在食品分析中的研究进展[J]. 分析化学, 2020, 48(10): 1288-1295. doi: 10.19756/j.issn.0253-3820.201005 shu
Citation:  YUE Xiao-Yue,  ZHOU Zi-Jun,  WU Yong-Mei,  LI Yan,  LI Jin-Cai,  BAI Yan-Hong,  WANG Jian-Long. Application Progress of Fluorescence Carbon Quantum Dots in Food Analysis[J]. Chinese Journal of Analytical Chemistry, 2020, 48(10): 1288-1295. doi: 10.19756/j.issn.0253-3820.201005 shu

荧光碳量子点在食品分析中的研究进展

  • 基金项目:

    本文系国家自然科学基金项目(No.31801630)、河南省高等学校重点科研项目(No.19A550012)和"十三五"国家重点研发计划项目(No.2018YFD01401204)资助

摘要: 碳量子点作为一类新型的荧光纳米粒子,由于其具有优异的光学性能、低毒性、良好的生物相容性,在食品分析领域显示出巨大的应用潜力。本文介绍了碳量子点的荧光检测机理包括内滤效应、光致电子转移效应、荧光共振能量转移效应等,综述了碳量子点在食品分析中的应用,如对重金属离子、食品添加剂、食源性致病菌、农药残留、兽药残留以及食品营养成分的检测等,讨论了碳量子点技术在食品安全领域所面临的挑战和前景。

English


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  • 收稿日期:  2020-01-03
  • 修回日期:  2020-07-24
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