Fabrication of fluorescence sensor based on molecularly imprinted polymer on amine-modified carbon quantum dots for fast and highly sensitive and selective detection of tannic acid in food samples

Developing a rapid and accurate method for tannic acid (TA) detection and measurement is necessary due to its extensive applications in the food industry. In this work, a fluorescence sensor with a low limit of detection was synthesized for TA for the first time. First, amine-modified carbon quantum dots (a-CQDs) with high-quantum yield were synthesized by the hydrothermal method. A layer of molecularly imprinted polymer (MIP) was then placed on a-CQDs by the surface printing method to increase the sensor selectivity. The mechanism of TA detection by the prepared a-CQDs/MIPs was quenching the fluorescence intensity of a-CQDs in the presence of TA due to the transfer of electrons from the TA to the a-CQDs. The linear range of the sensor response was at the TA concentration of 1-200 nmol L-1 and its detection limit was 0.6 nmol L-1 under optimal conditions. Finally, the sensor was used to measure TA in grape juice, green tea, and black tea samples using the recovery method. Recovery values between 97.4 and 103.6% and RSDs less than 3.8% indicated the high potential of the prepared sensor for TA analysis in complex food samples.