掺氮碳量子点的微波法制备及其光学性能研究

Nitrogen Doped Carbon Quantum Dots by Microwave Reaction Production Method and Optical Property

以柠檬酸和谷氨酸为原料、聚乙二醇(PEG)为分散剂,采用微波法制备掺氮碳量子点(N-CQDs)。研究了不同制备条件对N-CQDs结构和性能的影响,利用透射电镜、紫外可见吸收光谱、荧光光谱以及红外光谱对制备产物进行表征,确定了最佳制备条件:柠檬酸80 mg/mL、谷氨酸16 mg/mL,PEG 80 mg/mL,微波反应功率800 W,反应3.5 min。在该条件下制备的N-CQDs具有尺寸均匀、分散性良好及pH敏感性较好的优点;同时具有激发波长依赖性,最大激发波长为340 nm,发射峰为430 nm。此外,红外光谱研究表明,N-CQDs表面含有丰富的羟基和羰基等官能团,水溶性和生物相容性好,在食品快速检测领域具有良好的应用潜力。

Nitrogen doped carbon quantum dots（ N-CQDs） were prepared by microwave reaction method with citric acid and glutamic acid as raw materials,polyethylene glycol（ PEG） as dispersant. The transmission electron microscopy,ultraviolet visible absorption spectroscopy,fluorescence spectroscopy and infrared spectroscopy were used to research the influences of different preparation factors on the structure and property of N-CQDs. The optimum conditions are shown as follow： 80 mg/mL citric acid is blended with 16 mg/mL glutamate and 80 mg/mL PEG then microwaved for3. 5 min at 800 W power condition. The N-CQDs prepared in the optimum conditions are size homogeneous,dispersity well and pH sensitive. Meanwhile,they possess excitation wavelength dependence,the maximal excitation wavelength is 340 nm,and the emission peak moves to 430 nm. Moreover,the study of infrared spectroscopy shows that hydroxy,carbonyl and other functional group abound in the surface of N-CQDs,it causes the great water solubility and biocompatibility. Thus,N-CQDs show a significant application potential in rapid detection of food industry.