dc.contributor.author |
Seedad R. |
|
dc.contributor.author |
Khuthinakhun S. |
|
dc.contributor.author |
Ratanawimarnwong N. |
|
dc.contributor.author |
Jittangprasert P. |
|
dc.contributor.author |
Mantim T. |
|
dc.contributor.author |
Songsrirote K. |
|
dc.date.accessioned |
2022-03-10T13:16:58Z |
|
dc.date.available |
2022-03-10T13:16:58Z |
|
dc.date.issued |
2021 |
|
dc.identifier.issn |
11440546 |
|
dc.identifier.other |
2-s2.0-85121035358 |
|
dc.identifier.uri |
https://ir.swu.ac.th/jspui/handle/123456789/17387 |
|
dc.identifier.uri |
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85121035358&doi=10.1039%2fd1nj03284d&partnerID=40&md5=86f4f9b44546b22bcf65d5ec8b1232a6 |
|
dc.description.abstract |
This research aimed to develop a simple and selective method for allantoin determination to overcome the limitations of existing colorimetric and alternative methods. A fluorometric detection-based method was developed and used carbon dots (CDs) synthesized from citric acid (CA) and urea as a carbon source. CDs selective for allantoin were synthesized from a mixture of 0.5 g CA and 2.5 g urea exposed to 800 watts of microwave-assisted pyrolysis for 9 minutes. A fluorescence emission spectrum of 438.0 nm was obtained when CDs were excited with a 370.0 nm wavelength. Several detection parameters were investigated including pH, sample: reagent ratio, and reaction time. Under optimum conditions, the proposed method resulted in a detection limit of 0.30 mg L-1, a quantitation limit of 0.98 mg L-1, and a detection range of 1.0-100.0 mg L-1. In summary, the application of this method for measuring the allantoin content of skincare products was demonstrated and accurate and selective detection of allantoin was achieved. Furthermore, a mechanism of fluorescent enhancement of CDs by allantoin was also proposed in this research. © The Royal Society of Chemistry and the Centre National de la Recherche Scientifique. |
|
dc.language |
en |
|
dc.subject |
Carbon |
|
dc.subject |
Chemical reactions |
|
dc.subject |
Citric acid |
|
dc.subject |
Emission spectroscopy |
|
dc.subject |
Fluorescence |
|
dc.subject |
Metabolism |
|
dc.subject |
Microwave irradiation |
|
dc.subject |
Urea |
|
dc.subject |
A-carbon |
|
dc.subject |
Carbon dots |
|
dc.subject |
Carbon source |
|
dc.subject |
Exposed to |
|
dc.subject |
Fluorescent probes |
|
dc.subject |
Fluorometric detection |
|
dc.subject |
Microwave-assisted irradiations |
|
dc.subject |
Microwave-assisted pyrolysis |
|
dc.subject |
Simple++ |
|
dc.subject |
Synthesised |
|
dc.subject |
Allantoin |
|
dc.title |
Carbon dots prepared from citric acid and urea by microwave-assisted irradiation as a turn-on fluorescent probe for allantoin determination |
|
dc.type |
Article |
|
dc.rights.holder |
Scopus |
|
dc.identifier.bibliograpycitation |
New Journal of Chemistry. Vol 45, No.47 (2021), p.22424-22431 |
|
dc.identifier.doi |
10.1039/d1nj03284d |
|