In the past ten years, as a novel and prospective nanomaterials, carbon dots have acquired tremendous attention for their unique optical and physicochemical properties, high compatibility and low cost, as well as great potential in sensing area. This review aims to present the current detecting principles based on carbon dots and other nano biological technologies, involving fluorescence quenching and recovery mechanisms. The synthetic and modificatory approaches in making carbon dots including top-down and bottom-up methods, as well as surface passivation and heteroatom doping ways are introduced. Their applications in food area, concerning detection of nutrients, restricted or banned substances as well as foodborne pathogenic bacteria and the toxins secreted are discussed. Finally, the difficulties to be overcome or problems to be solved are presented, and other novel techniques to combine with carbon dots to obtain more stable and specific nanosensors in various fields are proposed. Although carbon dots based sensors have shown the potential in sensing aspect of food area, as food samples are complex in compositions that may cause interferences, more novel techniques are needed to combine with carbon dots to develop sensitive and specific sensing probes.

中文翻译：

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碳点：原理及其在食品质量和安全检测中的应用

在过去的十年中，碳点作为一种新颖而有前景的纳米材料，因其独特的光学和理化性质，高相容性和低成本以及在传感领域的巨大潜力而​​受到了广泛的关注。这篇综述旨在介绍基于碳点和其他纳米生物技术的当前检测原理，涉及荧光猝灭和恢复机制。介绍了制造碳点的合成和修饰方法，包括自上而下和自下而上的方法，以及表面钝化和杂原子掺杂的方法。讨论了它们在食品领域中的应用，涉及营养的检测，限制或禁用物质以及食源性致病细菌和分泌的毒素。最后，提出了要克服的困难或要解决的问题，并提出了与碳点结合以获得在各个领域中更稳定和特定的纳米传感器的其他新颖技术。尽管基于碳点的传感器已显示出在食品区域感测方面的潜力，但由于食物样品的成分复杂，可能会造成干扰，因此需要更新颖的技术来与碳点结合以开发灵敏且特异的感测探针。