The Brown Sugar Mediated Carbon Quantum Dots as a Novel Fluorescence Sensor for Sensitive Detection of Gentamicin and Its Application in Foods

Abstract

In this work, a novel fluorescence sensing strategy was proposed for the detection of gentamicin based on fluorescent carbon quantum dots (CQDs) and gold nanoparticles (AuNPs). Herein, the CQDs were green-synthesized for the first time via a one-step hydrothermal method utilizing brown sugar as the precursor. In the presence of citrate-stabilized AuNPs, the fluorescence of CQDs was quenched efficiently. Gentamicin, on the other hand, had a higher affinity for AuNPs and was able to compete with CQDs for a preferential binding to AuNPs, which ultimately led to the aggregation of AuNPs and freeing of CQDs in solution, causing the fluorescence recovery of CQDs. Based on the above phenomenon, the concentrations of gentamicin could be ascertained by detecting the variations in fluorescence intensity of CQDs. This sensing strategy exhibited excellent selectivity in various antibiotics. At the same time, the method displayed outstanding sensitivity for gentamicin, which was successfully applied to real samples detection.