FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (5): 63-69.doi: 10.7506/spkx1002-6630-20180211-124

• Basic Research • Previous Articles     Next Articles

Rapid Microwave-Assisted Preparation of Carbon Quantum Dots and Its Application for Investigating Pro-oxidative Activity of Epigallocatechin-3-gallate

WU Chunlian, PU Hongbin, QU Jiahuan, SUN Da-wen, WEI Qingyi*   

  1. Academy of Contemporary Food Engineering, Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, School of Food Science and Engineering, South China University of Technology, Guangzhou 510006, China
  • Online:2019-03-15 Published:2019-04-02

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Abstract: Aqueous carbon quantum dots were prepared rapidly by high-throughput microwave digestion/extraction workstation, and their pH dependence and stability behavior were studied. The fluorescence quenching of carbon quantum dots by reactive oxygen species produced by epigallocatechin-3-gallate (EGCG) in the presence of Cu2+ and the pro-oxidative dose-effect of EGCG with Cu2+ were investigated. Experimental results indicated that the carbon quantum dots had pH dependence and good stability behavior. The relative quantum yield was 73.67%. When the concentration ratio between Cu2+ and EGCG was 2:1, the fluorescence quenching of carbon quantum dots was serious, and EGCG had strong pro-oxidative activity. This study provides a theoretical basis for the application of EGCG as a functional substance.

Key words: carbon quantum dot fluorescence probe, epigallocatechin-3-gallate, pro-oxidative activity, dose-effect relationship

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