Abstract: A fluorescence quenching method was used to quantitative analysis amaranth in candy based on the fluorescent quenching of graphene quantum dots. In order to obtain reliable results, effect of pH and reaction time on fluorescent quenching of graphene quantum dots by amaranth was studied. Under the optimized conditions, the fluorescence quenching of graphene quantum dots F0/F had a linear relationship with the concentration of amaranth between 0.5 - 3 μg/L. Temperature-dependent experiment, absorbance spectra and dynamic fluorescence quenching rate constant were used to discuss the quenching mechanism, all results indicated that it was a static quenching process based on the formation of complex between graphene quantum dots and amaranth through hydrogen bond. Particularly, this method was used to quantitative analysis candy sample, indicated that this method could be applied for practical food samples.
金丽, 王影, 刘芳同, 张棵实, 张建坡. 石墨烯量子点作为荧光探针定量分析糖果中苋菜红的含量[J]. 吉林化工学院学报, 2018, 35(7): 61-65.
JIN Li, WANG Ying, LIU Fang-tong, ZHANG Ke-shi, ZHANG Jian-po. The Quantitative Analysis of amaranth in candy by Using Graphene Quantum Dots as a Fluorescence-Quenching Probe. Journal of Jilin Institute of Chemical Technology, 2018, 35(7): 61-65.
