Abstract:The carbon quantum dots (CQDs) with fluorescence property were one-step synthesized at low temperature by hydrothermal method using edible fresh cucumber juice as the precursor. The effect of hydrothermal reaction temperature, hydrothermal reaction time and pH of solution on the fluorescence property of CQDs was investigated. Meanwhile, the light stability was discussed from three aspects including salt ion concentration, UV-irradiation time and storage period. The results showed that the prepared CQDs exhibited high fluorescence quantum yield (3.9%) under the following experimental conditions: the hydrothermal reaction temperature was 150℃, the reaction time was 6h, and the pH of solution was controlled at 12. Meanwhile, the CQDs had good light stability. The further study results indicated that Cu2+ showed obvious quenching effect on the fluorescence intensity of cucumber juice CQDs prepared above. Hereby a new detection method of Cu2+ was established. The concentration of Cu2+ in range of 0.1×10-6-5.8×10-6 mol/L had good linear relationship with the fluorescence quenching level of cucumber juice CQDs. The detection limit was 0.041μmol/L. The proposed method was applied to the determination of Cu2+ in river water and domestic wastewater. The found results were basically consistent with those obtained by atomic absorption spectrometry (AAS). The relative standard deviations (RSD, n=5) were between 3.4% and 4.3%.
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