豌豆荚碳量子点的合成及其性能研究

Synthesis and performance of pea pods-based carbon quantum dots

以豌豆荚为原料,通过水热法绿色合成蓝色荧光碳量子点(CQDs),利用透射电镜(TEM)、傅里叶变换红外光谱仪(FT-IR)、X射线光电子能谱仪(XPS)和X射线衍射仪(XRD)对制备的CQDs的形貌及表面结构进行表征;并对Cu^(2+)和EDTA进行连续定量检测。结果表明,Cu^(2+)可以特异性猝灭豌豆荚CQDs荧光,Cu^(2+)浓度在20~200μmol/L范围内与荧光强度呈现线性响应,检出限为5.35μmol/L;加入EDTA可恢复已猝灭的CQDs荧光,线性范围为20~120μmol/L,检出限为6.29μmol/L;根据这一特性可以构建CQDs荧光“on-off-on”模式连续识别Cu^(2+)和EDTA,并应用于食品及自来水的检测。

Blue fluorescent carbon quantum dots(CQDs)are synthesized from pea pods via a hydrothermal method,and characterized by means of transmission electron microscopy(TEM),Fourier transform infrared spectroscopy(FT-IR),X-ray photoelectron spectroscopy(XPS)and X-ray diffraction(XRD).The synthesized CQDs are used for continuous quantitative detection of Cu^(2+)and EDTA.It is shown that Cu^(2+)can specifically quench the fluorescence of pea pods-based CQDs,and the concentration of Cu^(2+)has linear response with fluorescence intensity in the range of 20-200μM,and the detection limit is 5.35μM.The addition of EDTA can restore the quenched CQDs fluorescence,with a linear range of 20-120μM and a detection limit of 6.29μM.According to this characteristic,CQDs fluorescence"on-off-on"pattern can be constructed to continuously identify Cu^(2+)and EDTA,which can be applied to the detection of food and tap water.