Development of a highly sensitive fluorescence method for tartrazine determination in food matrices based on carbon dots.

Affiliation

Liu L(1), Sun H(1), Xiao L(2), Yang ZQ(1), Han J(3), Gong X(4), Hu Q(5)(6).
Author information:
(1)College of Food Science and Engineering, Yangzhou University, Yangzhou, 225001, Jiangsu, China.
(2)College of Food Science and Engineering, Yangzhou University, Yangzhou, 225001, Jiangsu, China. [Email]
(3)School of Chemistry and Chemical Engineering, Yangzhou University, Yangzhou, 225001, Jiangsu, China.
(4)Institute of Environmental Science, and School of Chemistry and Chemical Engineering, Shanxi University, Taiyuan, 030006, China.
(5)College of Food Science and Engineering, Yangzhou University, Yangzhou, 225001, Jiangsu, China. [Email]
(6)School of Chemistry and Chemical Engineering, Yangzhou University, Yangzhou, 225001, Jiangsu, China. [Email]

Abstract

Erratum in Anal Bioanal Chem. 2021 Feb 12;: