Rapid and sensitive detection of sodium benzoate using Carbon quantum dots as a fluorescent probe

• Published in: Journal of food composition and analysis Vol. 132; p. 106289
• Main Authors: Qiao, Wenteng, Liu, Yushen, Yang, Kun, Wang, Luliang, Liu, Quanwen, Sun, Shuyang, Zhu, Dongnan
• Format: Journal Article
• Language: English
• Published: Elsevier Inc 01.08.2024
• Subjects: Carbon quantum dots; Fluorescence detection; Food safety; Rapid analysis; Sodium benzoate; Food safety; Sodium benzoate; Rapid analysis; Carbon quantum dots; Fluorescence detection
• ISSN: 0889-1575; 1096-0481
• DOI: 10.1016/j.jfca.2024.106289

Sodium benzoate is a commonly used food additive, but its excessive use or residue can pose potential risks to human health. In this study, we developed a novel method using TetraBromo Fluorescein Disodium Carbon Quantum Dots (TBrFD CQDs) for the rapid and accurate detection of sodium benzoate. The feasibility, sensitivity, selectivity, and stability of the method were evaluated. The results demonstrated the feasibility of the proposed method, with a linear correlation between sodium benzoate concentration and fluorescence intensity. The detection limit was calculated to be 0.094 mg L−1. The method exhibited good selectivity and stability, and its applicability was validated in real samples, including two beverages, with recovery rates ranging from 88.78% to 99.02%. This method offers a promising approach for the rapid and on-site detection of sodium benzoate in food, contributing to food safety and consumer health. [Display omitted] •Uniform, dispersed TBrFD CQDs with good morphology.•High selectivity of TBrFD CQDs for sodium benzoate, unaffected by interferences.•Sensitive and stable TBrFD CQDs for sodium benzoate, with low detection limit.