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| The Quantitative Analysis of amaranth in candy by Using Graphene Quantum Dots as a Fluorescence-Quenching Probe |
| JIN Li,WANG Ying,LIU Fang-tong,ZHANG Ke-shi,ZHANG Jian-po
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Abstract A fluorescence quenching method was used to quantitative analysis amaranth in candy based on the fluorescent quenching of graphene quantum dots. In order to obtain reliable results, effect of pH and reaction time on fluorescent quenching of graphene quantum dots by amaranth was studied. Under the optimized conditions, the fluorescence quenching of graphene quantum dots F0/F had a linear relationship with the concentration of amaranth between 0.5 - 3 μg/L. Temperature-dependent experiment, absorbance spectra and dynamic fluorescence quenching rate constant were used to discuss the quenching mechanism, all results indicated that it was a static quenching process based on the formation of complex between graphene quantum dots and amaranth through hydrogen bond. Particularly, this method was used to quantitative analysis candy sample, indicated that this method could be applied for practical food samples.
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Published: 25 July 2018
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