The Formation of Carbon Dots from D‐Glucose Studied by Infrared Spectroscopy
Livia Fois, Luigi Stagi, Davide Carboni, Meera Alboushi, Abbas Khaleel, Roberto Anedda, Plinio Innocenzi
Abstract
Carbon dots (C-dots) obtained from D-glucose have attracted great interest because of their properties and as a model for understanding the synthesis process and the origin of photoluminescence in carbon-based nanostructures. Synthesising C-dots under hydrothermal conditions has become one of the most common methods for their preparation. Understanding the details of this process is quite difficult. To tackle this challenge, we have adopted a multi-technique approach in our present work. We have correlated different spectroscopic analyses, such as infrared, Raman, fluorescence, NMR, and UV-Vis, to connect the emissions with specific chemical groups. In particular, in situ infrared analysis as a function of temperature has allowed following the formation of C=C, C=O, and COOH species and the rise of specific emissions. Only weak emissions due to n-π* transitions are detected upon post-synthesis thermal annealing.