2020
DOI: 10.1002/jsfa.10882
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Determination of l‐theanine in tea water using fluorescence‐visualized paper‐based sensors based on CdTe quantum dots/corn carbon dots and nano‐porphyrin with chemometrics

Abstract: BACKGROUND The quality of tea is influenced by numerous factors, especially l‐theanine, which is one of the important markers used to evaluate the sweetness and freshness of tea. Sensitive, rapid, and accurate detection of l‐theanine is therefore useful to identify the grade and quality of tea. RESULTS A high‐sensitivity, paper‐based fluorescent sensor combined with chemometrics was established to detect l‐theanine in tea water based on CdTe quantum dots / corn carbon dots and nano tetra pyridel‐porphine zinc … Show more

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Cited by 7 publications
(1 citation statement)
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“…developed a fluorescence paper-based sensor based on zinc 5, 10, 15, 20-tetra(4-pyridyl)-21H-23H-porphine (nano ZnTPyP) quenching CdTe quantum dots for the detection of three carbamate pesticides which are metolcarb, carbofuran, and carbaryl. Teepo et al [61] and Ratnarathornet al [62] used zinc microparticles as the reducing agent in paper-based devices to detect the presence of nitrate in food samples.Figure 4 shows the paper-based device developed by Teepo et al for detecting nitrate in food samples.Chen et al[63] established a high sensitivity paper-based fluorescent sensor to detect L-theanine in tea water which is one of the markers used to evaluate the sweetness and freshness of tea. Their device used CdTe quantum dots/corn carbon dots with nano tetra pyridel-porphine zinc to provide the quenching effect.…”
mentioning
confidence: 99%
“…developed a fluorescence paper-based sensor based on zinc 5, 10, 15, 20-tetra(4-pyridyl)-21H-23H-porphine (nano ZnTPyP) quenching CdTe quantum dots for the detection of three carbamate pesticides which are metolcarb, carbofuran, and carbaryl. Teepo et al [61] and Ratnarathornet al [62] used zinc microparticles as the reducing agent in paper-based devices to detect the presence of nitrate in food samples.Figure 4 shows the paper-based device developed by Teepo et al for detecting nitrate in food samples.Chen et al[63] established a high sensitivity paper-based fluorescent sensor to detect L-theanine in tea water which is one of the markers used to evaluate the sweetness and freshness of tea. Their device used CdTe quantum dots/corn carbon dots with nano tetra pyridel-porphine zinc to provide the quenching effect.…”
mentioning
confidence: 99%