Efficient electrochemical synthesis of green fluorescent carbon dots for curcumin detection in common foods

Abstract

Curcumin (Cur) is commonly employed as a food additive in the pharmaceutical and food industries. However, improper use of curcumin can lead to adverse effects on human health. In this research, we developed an electrochemical approach for the synthesis of green fluorescence nitrogen and sulfur co-doped carbon dots (G-CDs) specifically designed for curcumin detection. The prepared G-CDs displayed strong fluorescent emissions at 540 nm, along with notable attributes such as excellent fluorescence stability against photobleaching, and resilience to changes in ionic strength. The G-CDs demonstrated selective recognition of curcumin, resulting in fluorescence quenching in a linear range of 0–140 μmol/L, with an impressive detection limit of 46.4nmol/L. Five distinct food samples were effectively detected for curcumin using the developed G-CDs nanoprobe, yielding satisfactory outcomes. This newly proposed approach offers simplicity, outstanding sensitivity, and selectivity, showcasing its promising capabilities as an alternative method for Cur detection without the need for specialized instruments.