Open AccessSpectrophotofluorometric Study of Amaranth with Fluorescent Carbon Dots and its Analytical Application
Author(s) -
Amandeep Kaur,
Usha Gupta
Publication year - 2021
Publication title -
asian journal of chemistry/asian journal of chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.145
H-Index - 34
eISSN - 0975-427X
pISSN - 0970-7077
DOI - 10.14233/ajchem.2021.23276
Subject(s) - amaranth , fluorescence , hydrothermal carbonization , chemistry , carbon fibers , carbonization , aqueous solution , quenching (fluorescence) , nuclear chemistry , materials science , organic chemistry , food science , optics , adsorption , physics , composite number , composite material
Hydrothermal carbonization of bottle gourd as the carbon source has been performed to synthesizefluorescent carbon dots . The carbon dots were formed in the form of yellow brown aqueous solution,soluble in water and stable towards light. Characterization of fluorescent carbon dots was done usingTEM, UV-vis and fluorescence spectroscopy. Spectrophotofluorometric method has been followedfor the study of common food colorant Amaranth present in foodstuffs using fluorescent carbon dots.Conditions optimized during analysis were reaction pH, concentration of Amaranth, concentration ofC-dots, thermal effect, time period, etc. Results showed that Amaranth could result in fluorescencequenching of carbon dots due to interaction of surface –COOH, –SO3H group with Amaranth dye.The present method offers good linear range of 0.20-25.0 μM with LOD 0.019 μM and highly selectiveand therefore, method have been applied successfully for the detection of Amaranth in foodstuffs.