Beer-derived nitrogen, phosphorus co-doped carbon quantum dots: Highly selective on–off-on fluorescent probes for the detection of ascorbic acid in fruits

Xinyue Li,Chao Wang,Peng Li,Xinyang Sun,Zhiying Shao,Ji Xia,Qin Liu,Fei Shen,Yong Fang

Food Chemistry（2023）

Cited 5|Views7

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Abstract

•Beer was used as a synthetic precursor of biomass carbon quantum dots.•Based on “on–off–on”, N, P-CQDs can detect Fe3+ and ascorbic acid in fruits.•The N, P-CQDs@Fe3+ system had a sufficient sensitivity and selectivity.•The cytotoxicity of N, P CQDs was low.

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Key words

N,P co-doped carbon quantum dots,Beer,Ascorbic acid,On–off–on probes,Fe3+

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