Facile synthesis of tomato-based carbon nanodots and its utilization in sensitive detection of tartrazine

Carbon nanodots (CDs) with superior fluorescence performance were obtained by hydrothermal method using tomatoes as raw materials. When the ultraviolet absorption band of tartrazine and spectrum CDs have complementary overlaps, fluorescent internal filter effect (IFE) occurred. Furthermore, degree quenching intensity has an excellent linear correlation concentration. And based on this principle, a for detecting was established. As decrease intensity, can be measured in range 0.1 ?M–40 ?M. The detection limit is 39 nM, recovery rate 90.7%?114.5%. established protocol also effectively employed to assay beverage samples, indicating that it great potential food color analysis.