Nitrogen Doped Carbon Quantum Dots Modified by Lens culinaris β-Galactosidase as a Fluorescent Probe for Detection of Lactose

Abstract

Nitrogen doped carbon quantum dots (NCQDs) were synthesized via hydrothermal route. The NCQDs are thermally and optically stable with high flouresence yield. For the synthesis of NCQDs, citric acid and urea was taken as carbon and nitrogen sources, respectively. The Transmission Electron Microscopy (TEM) of these quantum dots revealed nearly spherical shape and average size of 1.5 nm, which was calculated using Image J software. The quantum dots were also well-characterized using spectroscopic techniques such as FTIR, UV-Visible absorption and fluorescence. These synthesized and characterized dots were utilized for selective detection of lactose in Milli Q water. The bioprobe provide a wide linear range varying from (10.00–77.41) μM with limit of detection 11.36 μM and sensitivity equal to (0.0065 ± 0.0002) μM−1. [Figure not available: see fulltext.]. © 2019, Springer Science+Business Media, LLC, part of Springer Nature.