Fluorescent Carbon Quantum Dots—Synthesis, Functionalization and Sensing Application in Food Analysis
Mingfei Pan, Xiaoqian Xie, Kaixin Liu, Jingying Yang, Liping Hong, Shuo Wang
Abstract
Carbon quantum dots (CQDs) with stable physicochemical properties are one of theemerging carbon nanomaterials that have been studied in recent years. In addition to the excellentoptical properties such as photoluminescence, photobleaching resistance and light stability, thismaterial also has favorable advantages of good biocompatibility and easy functionalization, whichmake it an ideal raw material for constructing sensing equipment. In addition, CQDs can combinedwith other kinds of materials to form the nanostructured composites with unique properties, whichprovides new insights and ideas for the research of many fields. In the field of food analysis,emerging CQDs have been deeply studied in food composition analysis, detection and monitoringtrace harmful substances and made remarkable research progress. This article introduces andcompares the various methods for CQDs preparation and reviews its related sensing applicationsas a new material in food components analysis and food safety inspection in recent years. It isexpected to provide a significant guidance for the further study of CQDs in the field of foodanalysis and detection. CQDs; synthesis; fluorescent sensing; food analysis.