Deep eutectic solvent assisted synthesis of carbon dots using Sophora flavescens Aiton modified with polyethyleneimine: Application in myricetin sensing and cell imaging

•S. flavescen as precursor was applied to prepare CDs using DES as reaction media and doping agent.•The influences of DESs formed by different components on the QY of CDs were investigated.•CDs@PEI were applied for the analysis of myricetin in the extracts which extracted by the DES.•CDs@PEI showed...

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Veröffentlicht in:Food chemistry 2021-05, Vol.345, p.128817, Article 128817
Hauptverfasser: Wang, Min, Kang, Xun, Deng, Linlin, Xia, Zhining, Gao, Die
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Sprache:eng
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Zusammenfassung:•S. flavescen as precursor was applied to prepare CDs using DES as reaction media and doping agent.•The influences of DESs formed by different components on the QY of CDs were investigated.•CDs@PEI were applied for the analysis of myricetin in the extracts which extracted by the DES.•CDs@PEI showed low cytotoxicity and good cell imaging results. Here, an efficient method for synthesizing carbon dots (CDs) using a deep eutectic solvent (DES) was developed. To investigate the influence of different DESs on the quantum yield of CDs, different hydrogen-bonding acceptors (HBAs) and hydrogen-bonding donors (HBDs) were used to synthesize the DES and prepare CDs. Using Sophora flavescens Aiton as precursor, CDs were prepared using choline chloride (ChCl)/urea based DES as reaction media and doping agent in the presence of water. The CDs showed strong blue fluorescence and were further modified with polyethyleneimine (CDs@PEI). The fluorescence intensity of CDs@PEI was selectively quenched by myricetin with a limit of detection (LOD) of 10 nM. Furthermore, CDs@PEI was used to analyze myricetin in the extracts that were fluorescent by DES with satisfactory performance of Abelmoschus manihot (Linn.) Medicus flowers, vine teas and blueberries. Finally, the bio-imaging application of CDs@PEI was tested and the results confirmed its potential application in bio-imaging.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2020.128817