Development of a responsive probe for colorimetric and fluorescent detection of bisulfite in food and animal serum samples in 100% aqueous solution
[Display omitted] •A colorimetric fluorescent probe was designed and synthesized for the detection of bisulfite with high sensitivity and selectivity in 100% aqueous solution.•The probe has been successfully used for the detection of SO2 in food and animal serum samples with good recovery.•The probe...
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Veröffentlicht in: | Food chemistry 2023-05, Vol.407, p.135146, Article 135146 |
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Sprache: | eng |
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•A colorimetric fluorescent probe was designed and synthesized for the detection of bisulfite with high sensitivity and selectivity in 100% aqueous solution.•The probe has been successfully used for the detection of SO2 in food and animal serum samples with good recovery.•The probe was used as a solid sensor to visually detect the liquid and gas sulfur dioxide on the test strips.•The probe could detect both bisulfite in food and gaseous SO2 in the environment.
Bisulfite (HSO3−) has the functions of bleaching, antiseptic, antioxidant, inhibiting bacterial growth, and controlling enzymatic reactions in food. However, long-term consumption of foods containing excessive amounts of bisulfite can be harmful to health. In addition, large doses of sulfur dioxide (SO2) can cause diarrhea, hypotension, allergic and asthmatic reactions in susceptible individuals. Therefore, it is urgent and essential to explore some rapid, reliable, and convenient tools to detect HSO3− in food and SO2 gas. Herein, we exploited a fluorescent probe, NPO, to detect HSO3− in 100 % aqueous solution. The probe has the advantages of easy synthesis, excellent water solubility, significant colorimetric change, good selectivity, high sensitivity, and fast response (within 1 min). Probe NPO was successfully applied for testing strips to visualize the behavior of HSO3− and SO2 gas. Moreover, the probe has been used to monitor the behavior of HSO3− in real food samples and animal serum samples. |
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ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/j.foodchem.2022.135146 |