首页|D Orange emissive carbon dots for fluorescent determination of hypoxanthine in fish
D Orange emissive carbon dots for fluorescent determination of hypoxanthine in fish
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NSTL
Elsevier
Sensitive determination of hypoxanthine (HX), an indicator reflecting the degradation of meat and fish, is significantly important in monitoring food freshness. Herein, we design a novel sensor consisting of orange emissive carbon dots (O-CDs), nitrotetrazolium blue chloride (NTBC), and xanthine oxidase (XOD) for fluorescence turn-off detection of HX. O-CDs, possessing a high fluorescence quantum yield of 37%, are synthesized by hydrothermal treatment of 2,3-diaminopyridine in sulfuric acid. NTBC can react with HX/XOD-generated H2O2 and O-2(-) to yield a violet-colored formazan, which remarkably quenches the orange fluorescence of O-CDs through inner filter effect. There is a linearity between the quenching efficiency and HX concentration in the range of 2-250 mu M, and the limit of detection is 0.61 mu M, lower than those of most reported HX sensors. In addition, the proposed method exhibits excellent selectivity, and can be applied to quantify HX in fish samples with satisfactory results. (C) 2021 Elsevier B.V. All rights reserved.
NSTL
Elsevier
