Determination of sunset yellow in soft drinks based on fluorescence quenching of carbon dots.
Fluorescent carbon dots was prepared by heating N-(2-hydroxyethyl)ethylene diaminetriacetic acid in air. The carbon dots were not only highly soluble in water but also uniform in size, and possessed strong blue fluorescence and excitation wavelength-dependent emission properties with the maximum excitation and emission wavelength at 366nm and 423nm, respectively. Food colorant sunset yellow whose excitation and emission wavelength at 303nm and 430nm could selectively quench the fluorescence of carbon dots, efficient fluorescent resonance energy transfer between the carbon dots and sunset yellow is achieved. This was exploited to design a method for the determination of sunset yellow in the concentration range from 0.3 to 8.0μmolL(-1), with a limit of detection (3σ/k) of 79.6nmolL(-1). Furthermore the fluorimetric detection method was established and validated for sunset yellow in soft drinks samples with satisfactory results.
Key Laboratory of Luminescent and Real-Time Analytical Chemistry (Southwest University), Ministry of Education, College of Chemistry and Chemical Engineering, Southwest University, Chongqing 400715, China.
Yusheng
Y
Yuan
Key Laboratory of Luminescent and Real-Time Analytical Chemistry (Southwest University), Ministry of Education, College of Chemistry and Chemical Engineering, Southwest University, Chongqing 400715, China.
Xin
X
Zhao
Key Laboratory of Luminescent and Real-Time Analytical Chemistry (Southwest University), Ministry of Education, College of Chemistry and Chemical Engineering, Southwest University, Chongqing 400715, China.
Man
M
Qiao
Key Laboratory of Luminescent and Real-Time Analytical Chemistry (Southwest University), Ministry of Education, College of Chemistry and Chemical Engineering, Southwest University, Chongqing 400715, China.
Jinghui
J
Zhu
Key Laboratory of Luminescent and Real-Time Analytical Chemistry (Southwest University), Ministry of Education, College of Chemistry and Chemical Engineering, Southwest University, Chongqing 400715, China.
Shaopu
S
Liu
College of Chemical and Environmental Engineering, Chongqing Three Gorges University, Wanzhou, Chongqing 404100, China.
Jidong
J
Yang
Key Laboratory of Luminescent and Real-Time Analytical Chemistry (Southwest University), Ministry of Education, College of Chemistry and Chemical Engineering, Southwest University, Chongqing 400715, China. Electronic address: xiaolihu@swu.edu.cn.
Xiaoli
X
Hu
D001391:Azo Compounds / Q000032:analysis*; D002244:Carbon / Q000737:chemistry*; D002253:Carbonated Beverages / Q000032:analysis*; D031541:Fluorescence Resonance Energy Transfer / Q000379:methods*; D005456:Fluorescent Dyes / Q000737:chemistry*; D005504:Food Analysis / Q000379:methods; D005505:Food Coloring Agents / Q000032:analysis*; D057230:Limit of Detection; D045663:Quantum Dots / Q000737:chemistry* / Q000648:ultrastructure
D001391:Azo Compounds; D005456:Fluorescent Dyes; D005505:Food Coloring Agents; D002244:Carbon; C005842:6-hydroxy-5-((p- sulfophenyl)azo)-2-naphthalenesulfonic acid disodium salt
Carbon dots; Fluorescence quenching; Sunset yellow