论文部分内容阅读
以碳量子点(CQDS)作为荧光探针,在pH 7.0的PBS缓冲溶液中,建立了一种检测食品中微量Fe~(3+)的荧光猝灭法。以白糖为原料,利用反应釜高温水热反应得到高品质的荧光碳量子点(CQDs)。实验表明体系的荧光猝灭程度与Fe~(3+)含量成线性关系,线性回归方程为Y=54.698X+23.41,相关系数为0.9660,线性范围为10~(-7)~10~(-3)mol/L,检出限6.0 nmol/L。本实验方法已经初步应用于食品样品中Fe~(3+)的检测,其中铁补充剂检测结果与常规方法结果一致,说明了此方法的准确性、可靠性和适用性。
A fluorescence quenching method for the determination of Fe 3+ in foodstuffs was established by using carbon quantum dots (CQDS) as fluorescence probe in PBS solution at pH 7.0. Using sugar as raw material, high-quality fluorescent carbon quantum dots (CQDs) are obtained by using high-temperature hydrothermal reaction in a reaction kettle. The experimental results showed that the fluorescence quenching degree of the system was linear with the content of Fe 3+, the linear regression equation was Y = 54.698X + 23.41, the correlation coefficient was 0.9660, the linear range was 10 -7 -7 10 ~ 3) mol / L, the detection limit of 6.0 nmol / L. The experimental method has been initially applied to the detection of Fe ~ (3+) in food samples. The test results of iron supplements are consistent with the results of conventional methods, indicating the accuracy, reliability and applicability of this method.