Development of a highly sensitive fluorescence method for tartrazine determination in food matrices based on carbon dots

Abstract

In this work, an ultrasensitive sensing system based on fluorescent carbon dots (CDs) was developed for the tartrazine (Tar) determination. The CDs were prepared via a simple one-pot hydrothermal method with m-phenylenediamine as the only precursor. The physical and chemical properties were in detail characterized by transmission electron microscopy (TEM), MALDI-TOF MS, UV-vis absorption and photoluminescence (PL) spectroscopy, elemental analysis, and Fourier transform infrared spectroscopy (FTIR). Upon exposure to Tar, the fluorescence of CDs was efficiently quenched via the dynamic interaction between CDs and Tar as well as the inner filter effect (IFE). With this information, the CDs were proposed as a fluorescence probe for Tar detection. It was found that CDs had high sensitivity and selectivity for Tar sensing, and the linear relationship was observed in the range of 0.01–25.0 μM with the corresponding detection limit (3σ/k) of 12.4 nM, which is much more sensitive than any of the existed CD-based sensing platform. The investigated sensing system was finally utilized for Tar sensing in various food matrices with a high degree of accuracy. The spiked recoveries were in a range of 96.4–105.2%, and the relative standard deviations (RSDs) were lower than 4.13%. This work highlights the great application prospects of CDs for Tar sensing in a rapid, simple, and sensitive way.