This work describes a “turn-off-on” fluorescence probe based on carbon quantum dots for sensing Fe3+ and ascorbic acid. The carbon quantum dots are prepared by hydrothermal method using a biocarbon source of black sesame. When excited at 355 nm, the carbon quantum dots show a strong bright blue emission peak centered at 438 nm. Obviously, the decrease of the fluorescence intensity of carbon quantum dots can be seen upon addition of Fe3+. Interestingly, the fluorescence quenching can be regained after the addition of ascorbic acid. The mechanism is that the added Fe3+ was destroyed by reductive ascorbic acid because of the redox reaction between ascorbic acid and Fe3+, making the fluorescence of the system recovered. The obtained curves are linear for Fe3+ and ascorbic acid over the range 50–1500 μM and 32.2–987.6 μM, respectively. The detection limits for Fe3+ and ascorbic acid are 2.78 μM and 0.0344 μM, respectively. Thus the carbon quantum dots can be used as a dual-function fluorescent sensor to achieve sensitive detection of Fe3+ and ascorbic acid.

N, B-doped carbon dots with a quantum yield of 33.04% were developed as a sensor for Ag+.

No abstract

In this paper, novel N-doped carbon dots (N-CDs) were prepared from fuchsin basic and ethylenediamine tetraacetic acid disodium salt (EDTA-2Na). The N-CDs were characterized by a series of techniques and...

No abstract