Green Synthesis of Fluorescent Carbon Dots for Selective Detection of Tartrazine in Food Samples

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 30, 2015, Pages 6707-6714

  Xu, Hua ^a   Yang, Xiupei ^a   Li, Gu ^a   Zhao, Chuan ^a   Liao, Xiangjun ^b  

^a CHINA WEST NORMAL UNIVERSITY   (China)

^b HEALTH CANADA   (Canada)

Author keywords

aloe; carbon quantum dots; fluorescence quench; tartrazine

Indexed keywords

ATOMIC FORCE MICROSCOPY; BIOCOMPATIBILITY; FOURIER TRANSFORM INFRARED SPECTROSCOPY; HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY; NANOCRYSTALS; QUANTUM YIELD; QUENCHING; SEMICONDUCTOR QUANTUM DOTS; SYNTHETIC FOODS; TRANSMISSION ELECTRON MICROSCOPY; ULTRAVIOLET SPECTROSCOPY;

ALOE; CARBON QUANTUM DOTS; FLUORESCENCE INTENSITIES; FLUORESCENCE QUENCHING; FLUORESCENCE SPECTROPHOTOMETER; SYNTHETIC FOOD COLORANTS; TARTRAZINE; UV-VIS ABSORPTION SPECTRA;

FLUORESCENCE;

ALOE;

CARBON; FOOD DYE; QUANTUM DOT; SUGAR; TARTRAZINE;

ALOE; ANALYSIS; BREAD; CHEMISTRY; DEVICES; EVALUATION STUDY; FLUORESCENCE; FOOD ANALYSIS; GREEN CHEMISTRY; HONEY; PARTICLE SIZE; PROCEDURES;

ALOE; BREAD; CANDY; CARBON; FLUORESCENCE; FOOD ANALYSIS; FOOD COLORING AGENTS; GREEN CHEMISTRY TECHNOLOGY; HONEY; PARTICLE SIZE; QUANTUM DOTS; TARTRAZINE;

EID: 84938614423     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b02319     Document Type: Article

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