Use of Carbon Dots Synthesized from Citrate as a Fluorescent Probe for Quercetin Determination in Tea and Beer Samples

In this work, carbon dots (CDs) prepared by a one-step hydrothermal method were employed for the determination of quercetin in teas and beers. The fluorescence quenching of CDs was proportional to the concentration of quercetin. Under optimum experimental conditions, linear quenching was observed for quercetin in the range of 1.0 to 10 mg L-1 (F/F0 = (0.1511 ± 0.0075)[Q] + (0.8922 ± 0.0384), R2 = 0.9926), at room temperature, using 80 μL CDs and 0.1 mol L-1 Na2HPO4/NaOH buffer solution (pH 11.0). A limit of detection (3σ criterion) of 0.85 mg L-1, and a relative standard deviation of 0.21% (n = 3) for 4.0 mg L-1 quercetin solution was obtained. Addition and recovery tests with tea and beer samples were performed resulting in recoveries at the range between 80 and 118%. This procedure served successfully to determine quercetin in beer and tea samples presenting high sample throughput.