Nitrogen- and Sulfur-Codoped Strong Green Fluorescent Carbon Dots for the Highly Specific Quantification of Quercetin in Food Samples.

Abstract

Carbon dots (CDs) doped with heteroatoms have garnered significant interest due to their chemically modifiable luminescence properties. Herein, nitrogen- and sulfur-codoped carbon dots (NS-CDs) were successfully prepared using p-phenylenediamine and thioacetamide via a facile process. The as-developed NS-CDs had high photostability against photobleaching, good water dispersibility, and excitation-independent spectral emission properties due to the abundant amino and sulfur functional groups on their surface. The wine-red-colored NS-CDs exhibited strong green emission with a large Stokes shift of up to 125 nm upon the excitation wavelength of 375 nm, with a high quantum yield (QY) of 28%. The novel NS-CDs revealed excellent sensitivity for quercetin (QT) detection via the fluorescence quenching effect, with a low detection limit of 17.3 nM within the linear range of 0-29.7 μM. The fluorescence was quenched only when QT was brought near the NS-CDs. This QT-induced quenching occurred through the strong inner filter effect (IFE) and the complex bound state formed between the ground-state QT and excited-state NS-CDs. The quenching-based detection strategies also demonstrated good specificity for QT over various interferents (phenols, biomolecules, amino acids, metal ions, and flavonoids). Moreover, this approach could be effectively applied to the quantitative detection of QT (with good sensing recovery) in real food samples such as red wine and onion samples. The present work, consequently, suggests that NS-CDs may open the door to the sensitive and specific detection of QT in food samples in a cost-effective and straightforward manner.