Comparison of the optical properties of quantum dots synthesized by the hydrothermal method from fruit sources
摘要
In this study, carbon quantum dots (CQDs) were synthesised via a hydrothermal method using five fruit sources—peach, banana, strawberry, pear, and guava—under identical conditions (200°C, 4 h). The resulting yellow solutions displayed blue–green fluorescence under UV illumination. Characterisation showed spherical CQDs (1–5 nm) with amorphous, oxidised graphitic structures comprising both sp2 and sp3 hybridisations. The degree of oxidation, primarily associated with carbonyl (C=O) functional groups, was found to influence their optical properties. A formation mechanism involving fructose, vitamin C, and pectin was proposed. Optical analysis indicated π–π* and n–π* transitions, with emission peaks at 508 and 528 nm upon excitation at 460 nm. The band gaps ranged from 2.72 to 3.78 eV, increasing with the extent of oxidation.
Graphical abstract