食品科学 ›› 2020, Vol. 41 ›› Issue (9): 301-309.doi: 10.7506/spkx1002-6630-20190529-351

• 专题论述 • 上一篇    下一篇

食品源碳点制备及应用的研究进展

王秋月,绪亚鑫,蔡朝霞,陈翊平,黄茜,马美湖,付星   

  1. (华中农业大学食品科技学院,国家蛋品加工技术研究分中心,湖北 武汉 430070)
  • 出版日期:2020-05-15 发布日期:2020-05-15
  • 基金资助:
    中央高校基本科研业务费专项基金资助项目(2662019PY032);国家级大学生创新创业训练计划项目(201810504084)

Progress in the Preparation and Application of Food-Devired Carbon Dots

WANG Qiuyue, XU Yaxin, CAI Zhaoxia, CHEN Yiping, HUANG Xi, MA Meihu, FU Xing   

  1. (National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)
  • Online:2020-05-15 Published:2020-05-15

摘要: 碳点作为一种新型的荧光纳米材料,一直受到广泛关注。最近几年,寻找和开发新型碳点合成的特异性原料逐渐成为研究热点。值得注意的是,食品原料作为碳点合成的前体物具有独特的优势,主要原因在于食品作为可再生资源,来源广泛、廉价易得;所含元素十分丰富,可制备成应用性更强的杂原子掺杂碳点;此外食品原料制得的碳点具有低毒性和优异的生物相容性。综上,食品原料在碳点的合成中占据着重要的地位,其所合成的碳点也显示出越来越大的应用潜力。本文基于食品原料合成碳点的最新研究进展,总结了不同碳点合成的食品原料种类、食品源碳点的合成方法以及性质,并概括性介绍了食品源碳点在食品药品分析检测、生物成像、催化等领域的应用。

关键词: 食品源碳点, 纳米材料, 性质, 食品安全, 检测, 应用

Abstract: Carbon dots (CDs), a new type of fluorescent nanomaterials, have gained wide attention. In recent years, finding and developing specific raw materials for synthesizing novel CDs has become a research hotspot. In particular, food materials have unique advantages for use as precursors for the synthesis of CDs owing to their renewability, wide sources, low cost and easy availability, and can be used to prepare doped CDs with improved applicability by taking advantage of their rich elements. Moreover, CDs prepared from food materials have low toxicity and excellent biocompatibility. In general, food materials play an important role in the synthesis of CDs, and food-derived CDs show increasingly important application prospects. This article summarizes the latest progress in the synthesis of CDs from food materials with respect to various food materials used, synthesis methods and the properties of CDs. An overview of the applications of food-derived materials in the analysis of food and medicine, bio-imaging and catalysis is presented as well.

Key words: food-derived carbon dots, nanomaterials, characteristics, food safety, detection, application

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