Soy flour-derived carbon dots: facile preparation, fluorescence enhancement, and sensitive Fe³⁺ detection

Soy flour-derived carbon quantum dots (C-dots) were successfully synthesized via a facile one-step hydrothermal approach. The as-prepared C-dots exhibit an average diameter of 2.5 nm and the crystalline lattices are consistent with graphitic carbons. Meanwhile, they show strong photoluminescence (quantum yield is 7.85 %), good water solubility, and high photostability. Importantly, structural defects of the C-dots were designed to obtain controllable fluorescence, which was achieved by changing the contents of N defects and O defects of C-dots. Our results indicate that N defects can more effectively enhance the fluorescence emission than O defects. As the preparation temperature increases, the N defects are fine-tuned by substituting for partial O defects, reducing nonradiative recombination and enhancing fluorescence intensity, which is further confirmed by surface passivation. Due to its fine photostability, high sensitivity, and good selectivity for Fe³⁺, the as-prepared C-dots were used as fluorescence probes for detection of ferric ion. The detection limitation comes to 0.021 µM.