Broccoli to the Lab: Green-Synthesized N-CQDs for Ultrasensitive "Turn-On" Detection of Norfloxacin in Food

The widespread presence of antibiotic residues, particularly norfloxacin (NFX), in food products and the environment has raised concern, underscoring the need for sensitive and selective detection methods. In this study, a novel broccoli-derived nitrogen-doped carbon quantum dots (N-CQDs) was synthesized via a green hydrothermal approach, 4-dimethylaminopyridine (DMAP) as both a nitrogen dopant and a functionalizing agent. The synthesized N-CQDs exhibit an average diameter of approximately ~4.2 nm and emit bright blue fluorescence, with a maximum emission at 445 nm upon excitation at 360 nm. A "Turn-ON" response toward NFX was achieved with a detection limit of 0.30 nM, attributed to hydrogen bonding and π-π stacking interactions that suppressed non-radiative decay. Moreover, the sensor demonstrates high selectivity for NFX, effectively distinguishing it from common interfering substances, including other antibiotics, organic acids, and biomolecules. The N-CQDs also exhibit excellent stability under diverse conditions, such as varying pH levels, high ionic strength, and prolonged irradiation. Finally, the practical applicability of the developed sensor was validated by detecting NFX in spiked broccoli extract and milk samples, with recovery rates ranging from 98.2% to 100.1% and relative standard deviations of less than 2.0%. This work presents a sustainable and efficient N-CQD-based fluorescent sensing platform, offering significant potential for rapid and reliable detection of NFX in food safety and environmental monitoring.