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Vol. 38 No. 4 (2026): Vol 38 Issue 4, 2026

Copyright (c) 2026 RUBY G GUNA SEKARAN, Dr

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This work is licensed under a Creative Commons Attribution 4.0 International License.

Synthesis of Fluorescent N,P doped Carbon Quantum Dots Based Test Strip for Onsite Detection of Tartrazine and Ascorbic Acid

https://doi.org/10.14233/ajchem.2026.35131
G. Ruby
PG and Research Department of Chemistry, R.V. Government Arts College, Chengalpattu-603001, India
https://orcid.org/0009-0007-7657-6507
P. Bhavani
PG and Research Department of Chemistry, R.V. Government Arts College, Chengalpattu-603001, India

Corresponding Author(s) : P. Bhavani

bhavaniperumal4@gmail.com

Asian Journal of Chemistry, Vol. 38 No. 4 (2026): Vol 38 Issue 4, 2026

Abstract

Tartrazine and ascorbic acid are the prevalent food additives whose excessive use may lead to health complications, including allergies, behavioural alterations and oxidative stress. Expeditious, economical and dependable detection technologies are crucial for ensuring food safety and safeguarding customers. In this work, nitrogen and phosphorus co-doped carbon quantum dots (N,P-CQDs) were easily synthesized in one step via hydrothermal treatment of citric acid and ammonium phosphate. The fluorescent N,P-CQDs were immobilized on Whatman filter paper to create portable test strips for detecting tartrazine and ascorbic acid. Fluorescence quenching under UV light, due to photoinduced electron transfer and complex formation, enabled sensitive, selective and rapid detection within 3 min. The strips are stable, reusable and user-friendly, offering a practical approach for on-site beverage screening without complex instruments.

Keywords

Tartrazine Ascorbic acid Carbon quantum dots Beverages analysis Food safety
(1)
Ruby, G.; Bhavani, P. Synthesis of Fluorescent N,P Doped Carbon Quantum Dots Based Test Strip for Onsite Detection of Tartrazine and Ascorbic Acid. ajc 2026, 38, 901-908.
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