Fluorescence Turns on-off-on Sensing of Ferric Ion and L-Ascorbic Acid by Carbon Quantum Dots

Table 1

Comparison of different carbon dots sensors for the determination of ascorbic acid.

Precursor	Method	Sample type	LOD	Linear range	Reference
Diethylenetriamine-pentaacetic acid	Calcination	Wastewater	0.15 μM	2.5–400 μM	[40]
Citric acid and diethylenetriamine	Solvothermal	—	0.03 mmol/L	0.03–0.1 mmol/L	[31]
Citric acid and ethylenediamine	Hydrothermal	Jujube fruit	3.11 μM	5–350 μM	[41]
Citric acid and ethylenediamine	Hydrothermal	Kiwi fruit	3.17 μM	5–70 μM	[42]
Citric acid and thiourea	Hydrothermal	Fruits	4.69 μM	10–200 μM	[43]
Ascorbic acid	Microwave	—	0.05 μM	0.2–284 μM	[44]
Hot pepper	Hydrothermal	Orange fruit	0.1 μM	5–100 μM	This study