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Abstract <p>Oxygen-containing functional groups were detected on the surface of diamond nanopowders obtained by grinding natural diamond and detonation synthesis before and after thermal oxidation with atmospheric oxygen using titration, X-ray photoelectron (XPS), and infrared (IR) spectroscopy methods. It was found that, on the surface of natural nanodiamonds after thermal treatment, the content of oxygen-containing groups increases from 26 to 29 μmol/g, and on detonation synthesis nanodiamonds, it increases from 250 to 263 μmol/g. It was found that the content of carboxyl groups increases simultaneously with a decrease in the content of hydroxyl groups in samples of both natural nanodiamond and detonation synthesis nanodiamond. In the initial sample of detonation nanodiamond, the content of lactone groups was 20 μmol/g; after thermal oxidation their content decreased to 5 μmol/g.</p>

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Effect of Heat Treatment on Qualitative and Quantitative Composition of Functional Groups on Nanodiamond Surface

  • 期刊论文

  • 发表日期：

    2025年2月1日

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  • A. V. Sivtseva,
  • P. P. Sharin,
  • F. F. Protopopov,
  • V. V. Koryakina,
  • M. P. Akimova,
  • S. P. Yakovleva,
  • I. E. Ivanov

摘要

Abstract

Oxygen-containing functional groups were detected on the surface of diamond nanopowders obtained by grinding natural diamond and detonation synthesis before and after thermal oxidation with atmospheric oxygen using titration, X-ray photoelectron (XPS), and infrared (IR) spectroscopy methods. It was found that, on the surface of natural nanodiamonds after thermal treatment, the content of oxygen-containing groups increases from 26 to 29 μmol/g, and on detonation synthesis nanodiamonds, it increases from 250 to 263 μmol/g. It was found that the content of carboxyl groups increases simultaneously with a decrease in the content of hydroxyl groups in samples of both natural nanodiamond and detonation synthesis nanodiamond. In the initial sample of detonation nanodiamond, the content of lactone groups was 20 μmol/g; after thermal oxidation their content decreased to 5 μmol/g.