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

JIANG Xue-wei; YE Jing; XU Yan-tao; NING Jing-heng; LUO Xiao-ming; LYU Bian-mei; LI Chi-li

doi:10.3788/fgxb20183908.1075

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

更新时间：2020-08-12

- Nitrogen Doped Carbon Quantum Dots by Microwave Reaction Production Method and Optical Property
- Chinese Journal of Luminescence Vol. 39, Issue 8, Pages: 1075-1081(2018)
- 作者机构：
  
  1. 长沙理工大学化学与生物工程学院,湖南长沙,410114
  2. 湖南省调味品发酵工程技术研究中心, 湖南长沙 410600
  3. 湖南省水生资源食品加工工程技术研究中心,湖南长沙,410114
- 作者简介：
- 基金信息：
  
  Supported by Major Project of Science and Technology(kq1601013) of Changsha City;O
- DOI：10.3788/fgxb20183908.1075
  CLC： O482.31
- Received：10 November 2017，
  
  Revised：12 February 2018，
  
  Published Online：08 April 2018，
  
  Published：05 August 2018
- 稿件说明：
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蒋雪薇, 叶菁, 许延涛等. 掺氮碳量子点的微波法制备及其光学性能研究[J]. 发光学报, 2018,39(8): 1075-1081

JIANG Xue-wei, YE Jing, XU Yan-tao etc. Nitrogen Doped Carbon Quantum Dots by Microwave Reaction Production Method and Optical Property[J]. Chinese Journal of Luminescence, 2018,39(8): 1075-1081
蒋雪薇, 叶菁, 许延涛等. 掺氮碳量子点的微波法制备及其光学性能研究[J]. 发光学报, 2018,39(8): 1075-1081 DOI： 10.3788/fgxb20183908.1075.

JIANG Xue-wei, YE Jing, XU Yan-tao etc. Nitrogen Doped Carbon Quantum Dots by Microwave Reaction Production Method and Optical Property[J]. Chinese Journal of Luminescence, 2018,39(8): 1075-1081 DOI： 10.3788/fgxb20183908.1075.

摘要

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。

Abstract

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 for 3.5 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.

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references

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