餐厨垃圾制备荧光碳量子点并用于柠檬黄检测的研究

Fluorescent carbon quantum dots prepared from food waste and their application in detecting tartrazine

餐厨垃圾利用率低,污染环境。以餐厨垃圾为原料,采用水热合成法制备荧光碳量子点。通过控制原料添加量、水热时间和温度,研究反应条件对碳量子点荧光特性的影响。实验结果表明,每10 mL水中加入0.4 g餐厨垃圾粉、水热时间90 min、水热温度180℃为最佳条件,在此条件下碳量子点的荧光强度最大。将合成的荧光碳量子点应用于食品添加剂柠檬黄的检测,检测限为0.2μmol,线性范围为0~16 mmol/L。

The utilization rate of kitchen waste that pollute the environment is low.In this paper,fluorescent carbon quantum dots were synthesized from kitchen waste by using the hydrothermal method.The effects of reaction conditions on fluorescence properties of the carbon quantum dots were studied by controlling the amount of raw materials,hydrothermal time,and temperature.The results show that the optimum condition for the highest fluorescence intensity of the carbon quantum dots is 0.4 g of kitchen waste powder per 10 mL of water,90 min of hydrothermal time,and 180℃of hydrothermal temperature.The synthesized fluorescent carbon quantum dots were applied to detect tartrazine,and the results show a detection limit of 0.2μmol and a linear range of 0~16 mmol/L.