Sensitive and selective determination of 4‐nitrophenol in water and food using modified polyethyleneimine‐capped carbon dots

Hazardous 4‐nitrophenol (4‐NP) has created serious threats to humans and the environment; therefore, it is highly desirable to develop a facile and practical method for the monitoring of 4‐NP in environment and food. Here, a fluorescence method based on modified polyethyleneimine‐capped carbon dots (mPEI‐CDs) was developed for sensitive and selective determination of 4‐NP in water, fruit, and vegetable samples. First, highly fluorescent mPEI‐CDs (quantum yield about 40.3%) were easily synthesized via a one‐step hydrothermal method by using novel acetic anhydride modified polyethyleneimine (mPEI) and citric acid as precursors. Compared to the unmodified PEI‐CDs, the acetic anhydride mPEI‐CDs exhibited excellent fluorescent stability in a wider pH range of 4.0–9.0. Under pH 8.0, a selective determination of 4‐NP was achieved based on the inner filter effect (IFE) mechanism. After optimization, good linear relationships between fluorescence intensity function (F0‐F)/F0 and the concentration of 4‐NP were obtained in ranges of 0.5–10 and 10–100 μM, respectively, while efficiently avoiding the interferences from two other nitrophenol isomers, possible coexisting metal cations and anions in samples. Finally, the proposed approach was successfully applied for the determination of 4‐NP in water, honey, strawberry, and tomato samples. Highly fluorescent mPEI‐CDs were easily synthesized via a one‐step hydrothermal method. Under pH 8.0, a selective determination of 4‐NP was achieved based on the inner filter effect (IFE) mechanism. The proposed approach was successfully applied for the determination of 4‐NP in water, honey, strawberry, and tomato samples.