FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (3 ): 51-55.doi: 10.7506/spkx1002-6630-201103013
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ZHANG Wen-long,ZHANGF Jun-sheng,ZHOU Li-ping,CHEN Li-hua
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Abstract: CdS quantum dots were synthesized in aqueous solution by using mercaptoethylic acid as the stabilizer and surface-modification reagent. The 512.4 nm fluorescence emission which was caused by the cavity-electron recombination on surface trap of CdS quantum dots was quenched in the presence of hemin. The quenching mechanism was a dynamic process based on electron transfer between Fe2+ of hemin and cavity of CdS quantum dots. Under optimal conditions, a concentration of 5.0×10-6-25.0×10-6 g/mL of hemin could be determined on the basis of the decrease ratio of fluorescence intensity of CdS quantum dots, with a detection limit of 3.35×10-8 g/mL. The proposed method was utilized to analyze the blood serum sample in which hemin was added with satisfactory results.
Key words: CdS quantum dots, hemin, electron transfer, fluorescence quenching
CLC Number:
TS264.4
ZHANG Wen-long,ZHANGF Jun-sheng,ZHOU Li-ping,CHEN Li-hua. Fluorescence Quenching Mechanism of CdS Quantum Dots by Hemin and Its Application[J]. FOOD SCIENCE, 2011, 32(3 ): 51-55.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-201103013
https://www.spkx.net.cn/EN/Y2011/V32/I3 /51