Preparation of Carbon Dots and Their Application in Food Analysis as Signal Probe / 分析化学
Chinese Journal of Analytical Chemistry
; (12): 1571-1581, 2017.
Article
en Zh
| WPRIM
| ID: wpr-661424
Biblioteca responsable:
WPRO
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.
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Base de datos:
WPRIM
Idioma:
Zh
Revista:
Chinese Journal of Analytical Chemistry
Año:
2017
Tipo del documento:
Article