ISSN print edition: 0366-6352
ISSN electronic edition: 1336-9075
Registr. No.: MK SR 9/7

Published monthly
 

Microwave-assisted synthesis of N-doped carbon quantum dots for detection of methyl orange in saffron

Tahir ul Gani Mir, Saurabh Shukla, Azad Qayoom Malik, Jaskaran Singh, and Deepak Kumar

School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, India

 

E-mail: mirtahirulgani@gmail.com

Received: 8 September 2022  Accepted: 11 February 2023

Abstract:

In this study, a simple one-step microwave synthesis of nitrogen-doped carbon quantum dots (NCQDs) was performed using succinic acid as a carbon and gallic acid as a nitrogen source. Different techniques such as fluorescence spectroscopy, transmission electron microscopy, X-ray photoelectron spectroscopy (XPS), X-ray diffraction (XRD), and zeta potential analyzer were used for the characterization of as-synthesized NCQDs. The chemical composition and morphological features are analyzed by XRD and XPS spectroscopy. According to TEM investigations, these QDs exhibit a narrow size distribution ranging from 2 to 10, with maximum distribution at 6 nm. The maximum fluorescence intensity (FL intensity) of NCQDs was obtained at an excitation wavelength of 340 nm. The synthesized NCQDs were used as an effective fluorescent probe for the detection of MO with a detection limit of 0.77 μM. Moreover, the synthesized NCQDs gave satisfactory results when used for the detection of MO in saffron samples, with a recovery range of 98.6–99.2%. This study confirms that N-doped carbon quantum dots can be used as a potential candidate for the detection of MO in saffron.

Keywords: Carbon quantum dots; Methyl orange; Saffron; Fluorescent detection

Full paper is available at www.springerlink.com.

DOI: 10.1007/s11696-023-02726-2

 

Chemical Papers 77 (7) 3641–3649 (2023)

Saturday, May 25, 2024

IMPACT FACTOR 2021
2.146
SCImago Journal Rank 2021
0.365
SEARCH
Advanced
VOLUMES
European Symposium on Analytical Spectrometry ESAS 2022
© 2024 Chemical Papers