Rapid fluorescence detection of black tea fermentation degree based on cobalt ion mediated carbon quantum dots

Abstract

Fermentation is key to the quality of black tea, and traditional sensory evaluation methods are too slow and subjective for reliable, large-scale evaluation during fermentation. To address this problem, this study formulated a sensing system based on cobalt ions-doped carbon quantum dots emitting bright blue fluorescence. In evaluation experiments, this system was found to work stably for 90 min and accurately determine fermentation quality in real time. In fluorescence spectra results, fluorescence intensity decreased sharply with the concentrations of catechins, theaflavins, and gallic acid and this relationship was highly linear at concentrations from 0.01 to 50 μg/mL; R2 was >97% and the limit of detection was <0.046 μg/mL. A least-squares support vector machine model was established, and it had a 100% accuracy rate in discriminating between degrees of fermentation. Therefore, this quantum-dot-based system serves as an accurate and efficient means of measuring the fermentation quality of black tea.