Fluorescent carbon nanodots for sensitive and selective detection of tannic acid in wines

TALANTA

卷:132

Article

Ahmed, Gaber Hashem Gaber^1,2  Laino, Rosana Badia²  Calzon, Josefa Angela Garcia²  Garcia, Marta Elena Diaz² 

[1] Damanhur Univ, Fac Sci, Dept Chem, Damanhur, Egypt

[2] Univ Oviedo, Fac Chem, Dept Phys & Analyt Chem, Oviedo 33006, Spain

关键词: Carbon nanodots;    Tannic acid;    Wines;   

DOI  :  10.1016/j.talanta.2014.09.028

来源: Elsevier

【 摘 要 】

Herein we describe an easy one step synthesis of carbon nanodots (C-dots) by thermal carbonization of 6-bromohexylboronic acid using two different amine compounds, polyethyleneglycol bis(3-aminopropyl (PEGA) and 1,2-aminopropane (DPA), at 180 degrees C in atmospheric oxygen. The as-synthesized C-dots were characterized by FTIR, HRTEM, NMR and fluorescence. The C-dots prepared using PEGA showed a strong emission at 440 nm with excitation at 362 nm. These C-dots exhibited analytical potential as sensing probes for tannic acid (TA) determination. pH effect, interferences, and analytical performance of the method were investigated. The method was found effective in the linear concentration range from 0.1 to 10 mg L-1 TA achieving a limit of detection equal 0.018 mg L-1 TA. The applicability of the method was demonstrated by direct measurements of TA in red and white wine samples. Validation of the method was achieved by spiking the wine samples with different standard TA concentrations obtaining recoveries in the range (90-112.5%). A probable mechanism by which TA quenched the C-dots fluorescence was proposed. (C) 2014 Elsevier B.V. All rights reserved.

【 授权许可】

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