To detect pesticide in Food beverages by Partial Structural Examination of CDs with the help of Fluorescence quenching study

Abstract

In recent world, there are lots of crimes happen by adding some hazardous or poisonous materials in the food and food beverages. So it is very hard and cost effective to detect those materials. By one step synthesising carbon dots, the hydrothermal method is very accurate and precise. Carbon dots were synthesised by using hydrothermal methods with different precursors (ethanolamine, urea, ammonium thiocynate) while synthesising. Fluorescence quenching study has been done by using spectrofluorophotometer by adding some amount of food beverage in carbon dots solution. The structural property of CDs and the fluorescence quenching study have been examined by UV-vis spectrometer, atomic force microscopy, spectrofluorophotometer and FT-IR. The comparisons of precursors conclude that ethanolamine is the accurate and precise precursor to synthesise carbon dots with limited crystalline size (30nm-40nm). It shows better and less time consuming detection of the pesticide in appy fizz drink. By using ethanolamine batch, the fluorescence graph gradually decreased by adding 20ppm carbon dot solution after each reading.