Preparation of carbon quantum dots based on starch and their spectral properties

A simple method for the synthesis of water-soluble carbon quantum dots (CQDs) has been developed based on chemical oxidation of starch. The structures and optical properties of the CQDs were characterized by ultraviolet-visible (UV-Vis) spectroscopy, photoluminescence spectroscopy (PL) and transmission electron microscopy. The CQDs were found to emit bright blue fluorescence and disperse uniformly. The effects of ambient temperature, light and pH on the properties of CQDs were studied. The CQDs exhibited good chemical stability, good photostability and pH sensitivity. Furthermore, the interaction between CQDs and bovine serum albumin (BSA) was investigated.