Bright carbon dots as fluorescence sensing agents for bacteria and curcumin

Mirza Muhammad Fahad Baig, Yu-Chie Chen*

*此作品的通信作者

研究成果: Article同行評審

109 引文 斯高帕斯(Scopus)

摘要

Carbon dots (C-dots) are fluorescent nanomaterials that possess good photostability and low toxicity. They have been used as sensing probes and bioimaging agents for a variety of biological species. Numerous methods are available to generate C-dots. Nevertheless, simple and straightforward synthesis methods must be explored for the synthesis of C-dots from inexpensive, natural sources. In this study, we developed a simple method to generate C-dots from inexpensive chicken egg whites through a one-step heating reaction. The size of the generated C-dots was 3.3 ± 0.4 nm, and the quantum yield of the C-dots was as high as ∼43%. The as-prepared C-dots can be used as multicolor labeling agents for bacteria such as Staphylococcus aureus and Escherichia coli. Furthermore, the generated C-dots can be used as Förster resonance energy transfer sensing probes for curcumin, which is an active ingredient of turmeric and medicinal pigment. The feasibility of using the C-dots as selective sensing probes to determine the amount of curcumin from complex turmeric powder and condensed turmeric tablets is also demonstrated.

原文English
頁(從 - 到)341-349
頁數9
期刊Journal of Colloid and Interface Science
501
DOIs
出版狀態Published - 1 9月 2017

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