Nitrogen-doped carbon quantum dots (NCQDs) detected to mercury ions in food monitoring

Abstract

Using 2,3-diaminopyridine and citric acid as precursors, blue fluorescent nitrogen-doped carbon quantum dots (NCQDs) with a narrow size distribution (∼7.2 nm) were prepared and applied in the following assay for mercury ion detection at a weight ratio of 2,3-diaminopyridine:citric acid = 1:1 (0.2 g: 0.2 g, 20 mL for H₂O), 220 °C, and 10 h. NCQDs was characterized by TEM, FT-IR, XPS, UV–Vis and EDS, and the prepared NCQDs display excitation-independent behavior due to less surface defects and uniform size. The optimal excitation and emission wavelengths of the NCQDs were 380 nm and 430 nm, respectively. Interestingly, the fluorescence of the NCQDs could be rapidly and selectively quenched by Hg²⁺ within 9 min at room temperature without further modification. Under optimal conditions, the limit of detection (LOD) was measured to be at the nanomolar level (42.4 nmol/L) with a linear range of 0–5.0 μmol/L, and fluorescence analysis of NCQDs was successfully used for the qualitative and quantitative analysis of mercury ions in food samples. Furthermore, our results revealed that fluorescence quenching occurred under the common fluences of the inner filter effect, and the static quenching effect was authenticated in the process in which Hg²⁺ coordinates with the NCQDs to form nonfluorescent complexes.