Rapid and sensitive detection of sodium benzoate using Carbon quantum dots as a fluorescent probe

Abstract

Sodium benzoate is a commonly used food additive, but its excessive use or residue can pose potential risks to human health. In this study, we developed a novel method using TetraBromo Fluorescein Disodium Carbon Quantum Dots (TBrFD CQDs) for the rapid and accurate detection of sodium benzoate. The feasibility, sensitivity, selectivity, and stability of the method were evaluated. The results demonstrated the feasibility of the proposed method, with a linear correlation between sodium benzoate concentration and fluorescence intensity. The detection limit was calculated to be 0.094 mg L−1. The method exhibited good selectivity and stability, and its applicability was validated in real samples, including two beverages, with recovery rates ranging from 88.78% to 99.02%. This method offers a promising approach for the rapid and on-site detection of sodium benzoate in food, contributing to food safety and consumer health.