Zinc-doped carbon quantum dots-based ratiometric fluorescence probe for rapid, specific, and visual determination of tetracycline hydrochloride
[Display omitted] •Zn-CDs was synthesized to realize the high sensitivity, specificity, and ultra-fast TCH detection.•Mechanisms of blue fluorescence quenching and green fluorescence enhancement were studied.•Zn-CDs probe was used for visual and in-site detection of TCH in water and milk with smartp...
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Published in | Food chemistry Vol. 431; p. 137097 |
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Main Authors | , , , , , , , , |
Format | Journal Article |
Language | English |
Published |
England
Elsevier Ltd
15.01.2024
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Subjects | |
Online Access | Get full text |
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Summary: | [Display omitted]
•Zn-CDs was synthesized to realize the high sensitivity, specificity, and ultra-fast TCH detection.•Mechanisms of blue fluorescence quenching and green fluorescence enhancement were studied.•Zn-CDs probe was used for visual and in-site detection of TCH in water and milk with smartphone and test papers.
In this work, a rapid, specific, and visual ratiometric fluorescence probe was constructed for tetracycline hydrochloride (TCH) determination based on zinc-doped carbon quantum dots (Zn-CDs). In the presence of TCH, the blue fluorescence at 440 nm originating from Zn-CDs was quenched, and the green fluorescence at 515 nm stemming from TCH was enhanced. The inner filter effect (IFE) and the chelation between Zn and tetracycline are the main mechanisms for the conversion of spectra. The spectrum and color change completed and stabilized within 1 min, indicating the possibility of real-time detection of TCH. The detection range for TCH is 0.1–50 μM, and the low detection limit is 61.1 nM. In addition, Zn-CDs-based test strips were successfully applied to direct visual identification of TCH in actual samples of river water and milk, indicating the possibility of their practical application. |
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Bibliography: | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/j.foodchem.2023.137097 |