A Reaction-Based Novel Fluorescent Probe for Detection of Hydrogen Sulfide and Its Application in Wine

被引：31

作者：

Wang, Hao ^{[1
]}

Wang, Jialin ^{[1
]}

Yang, Shaoxiang ^{[1
]}

Tian, Hongyu ^{[1
]}

Sun, Baoguo ^{[1
]}

Liu, Yongguo ^{[1
]}

机构：

[1] Beijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing Key Lab Flavor Chem, 11 Fucheng Rd, Beijing 100048, Peoples R China

来源：

JOURNAL OF FOOD SCIENCE | 2018年 / 83卷 / 01期

基金：

中国国家自然科学基金;

关键词：

fluorescent probe; hydrogen sulfide; visual sensor; wine; SELECTIVE DETECTION; LIVING CELLS; H2S; POLYSULFIDES; PLASMA; SENSOR;

D O I：

10.1111/1750-3841.14015

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A new reaction-based fluorescent probe 6-cyanonaphthalen-2-yl-2,4- dinitrobenzenesulfonate (probe 1) was designed and synthesized for detection of hydrogen sulfide (H2S). The addition of H2S to a solution of probe 1 resulted in a markedfluorescenceincreased accompanied by a visual color change from colorless to yellow. Importantly, this distinct color response indicates that probe 1 could be used as a visual tool for detection of H2S. H2S can be detected quantitatively in the concentration range 0 to 25 mu M and the detection limit was 30 nM. Moreover, probe 1 was successfully used as a sensor to determine H2S levels in red wine and beer.

引用

页码：108 / 112

页数：5

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