Tannic acid (TA) is one of the active components in the Galla Chinensis and has various effects, including antioxidant and anti-inflammatory properties. However, research on its antiviral properties remains limited. Here, tannic acid carbon dots (TA-CDs) were prepared as potential antiviral drugs from polyphenol TA under different temperature conditions (180, 200, 220 and 240 °C). Compared to TA alone, TA-CDs exhibited lower cytotoxicity and a tenfold enhanced in antiviral activity. Additionally, the antiviral effects of TA-CDs varied with preparation temperatures, with the best effect observed at 200 °C (CDs-2), reaching a titer of 2.8 orders of magnitude in porcine reproductive and respiratory syndrome virus (PRRSV), mainly due to its relatively higher number of functional groups and smaller particle size. Mechanically, CDs-2 was shown to inhibit PRRSV by targeting the stages of inactivation, adsorption, invasion, replication, and down-regulating reactive oxygen species (ROS) levels. Moreover, CDs-2 exhibited a high inhibitory effect on porcine epidemic diarrhea virus (PEDV), reaching a titer of 7 orders of magnitude. This study reveals the importance of temperature in synthesis of traditional Chinese medicine-derived carbon dots (TCM-CDs) and confirms their potential as antiviral drugs, providing valuable information for development of TCM antiviral drugs.

피자두와 후무사로 만든 자두와인 내 총 페놀화합물과 플라보노이드 함량을 비교분석한 결과, 총 페놀화합물은 피자두 와인 ()이 후무사 와인 ()보다 2배, 플라보노이드 함량은 피자두 와인 ()이 후무사 와인 ()보다 3배 이상 많았다. 자두와인 자체의 항산화 효과를 DPPH 전자공여능으로 비교분석하였을 때 정제된 페놀화합물보다 그 활성이 크게 낮았으나, ethyl acetate로 추출한 중성 페놀화합물과 산성 페놀화합물의 항산화 활성은 mg/mL