碳点荧光探针的制备及其在食品分析中的应用

发布时间：2018-06-29 01:31

本文选题：碳点 + 荧光探针　；参考：《分析化学》2017年10期

【摘要】：碳点作为一种新型荧光碳纳米材料,具有优良的光学性能和小尺寸特性,以及良好的生物相容性、低毒性以及易于实现表面功能化等特点,是潜在的可以代替传统半导体量子点等荧光探针的良好选择。基于其独特的荧光特性和高灵敏度,碳点荧光探针在食品分析领域具有很好的应用潜力。本文对近年来荧光碳点的研究进展进行了综述,简述碳点的性能并对碳点的制备方法进行总结对比,重点介绍了碳点荧光探针在食品分析领域的应用,对目前碳点应用的限制进行了分析,对其发展前景和展望。
[Abstract]:As a new fluorescent carbon nanomaterials, carbon dots have excellent optical properties and small size properties, as well as good biocompatibility, low toxicity and easy to realize surface functionalization. It is a potential alternative to traditional semiconductor quantum dots and other fluorescent probes. Based on its unique fluorescence characteristics and high sensitivity, carbon spot fluorescence probe has a good application potential in food analysis. In this paper, the research progress of fluorescent carbon points in recent years is reviewed. The properties of carbon spots and the preparation methods of carbon spots are summarized and compared. The application of carbon spot fluorescent probes in food analysis is emphasized. The limitation of carbon point application is analyzed, and its development prospect and prospect are also discussed.
【作者单位】：广东省食品质量安全重点实验室华南农业大学食品学院;广东食品药品职业学院;
【基金】：十三五国家重点研发计划项目(Nos.2016YFD0401204,2016YFE0106000) 广东省杰出青年基金(No.2014A030306026) 广东特支计划(No.2014TQ01N109) 广东省科技计划(No.2016A040403077)资助~~
【分类号】：O657.3;TS207.3

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