分析化学2017，Vol.45Issue(10)：1571-1581,11.DOI:10.11895/j.issn.0253-3820.170199
碳点荧光探针的制备及其在食品分析中的应用
Preparation of Carbon Dots and Their Application in Food Analysis as Signal Probe
摘要
Abstract
As the new popular fluorescent carbon nanomaterials, carbon dots have not only excellent optical properties and small size characteristics, but also have good biocompatibility, low toxicity and easy to achieve the surface functional characteristics, and can replace the traditional semi-quantum dots of the better choice.Based on the unique fluorescence characteristics and high sensitivity, carbon fluorescent probe has a good potential in food analysis and testing. In this experiment, the study of fluorescent carbon dots has been reviewed in recent years. The characteristics of carbon dots are briefly introduced and the preparation methods of carbon dots are summarized. The application of carbon dot fluorescent probes in food analysis and detection is introduced and the limitations and development of carbon point application are analyzed and forecasted.关键词
碳点/荧光探针/制备/食品分析/评述Key words
Carbon dots/Preparation/Food analysis/Application/Review引用本文复制引用
叶松龄,黄佳佳,罗林,傅慧君,孙远明,沈玉栋,雷红涛,徐振林..碳点荧光探针的制备及其在食品分析中的应用[J].分析化学,2017,45(10):1571-1581,11.基金项目
本文系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)及广东省科技计划(No. 2016A040403077)资助This work was supported by the National Key Research and Development Program of China during the Thirteenth Five-year Plan Period (Nos. 2016YFD0401204, 2016YFE0106000). （Nos. 2016YFD0401204,2016YFE0106000）
