研究目的
Developing an efficient and accurate analytical method for Mn(VII) determination in food stuffs to safeguard the health of human beings.
研究成果
The S,Cl,N-CQDs-based fluorescent nanoprobe was successfully developed for the selective and sensitive determination of Mn(VII) in food samples. The method offers advantages of simplicity, rapid analysis, and cost-effectiveness, with potential applications in food safety monitoring.
研究不足
The study focuses on the determination of Mn(VII) in food samples using a novel fluorescence method. Limitations may include the specificity of the method to Mn(VII) and potential interferences from complex food matrices.
1：Experimental Design and Method Selection:
The study employed a fluorescence method based on sulfur, chlorine, and nitrogen co-doped carbon quantum dots (S,Cl,N-CQDs) for Mn(VII) detection. The methodology involved the synthesis of S,Cl,N-CQDs via an acid-base neutralization method and their application as a fluorescent nanoprobe.
2：Sample Selection and Data Sources:
Food samples including vegetable (onion and purple cabbage), cereal (rice, buckwheat flour, and wheat flour), and tea (green tea, red tea, white tea, and rose flower tea) were analyzed.
3：List of Experimental Equipment and Materials:
Chemicals and reagents of analytical grade were used, including potassium permanganate (KMnO4), glucose, 1,2-ethylenediamine (EDA), concentrated sulfuric acid (H2SO4), and concentrated hydrochloric acid (HCl).
4：Experimental Procedures and Operational Workflow:
The S,Cl,N-CQDs were synthesized and characterized. The fluorescence quenching by Mn(VII) was studied under optimal conditions. The method was applied to real food samples.
5：Data Analysis Methods:
The fluorescence quenching efficiency was analyzed using the Stern-Volmer equation. The detection limit was calculated based on 3 times the standard deviation of the blank rule.
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