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

• Autores: Hao Wang, Jialin Wang, Shaoxiang Yang, Hongyu Tian, Baoguo Sun, Yongguo Liu
• Localización: Journal of food science, ISSN 0022-1147, Vol. 83, Nº 1, 2018, págs. 108-112
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • 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 marked fluorescence increased 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 μM 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. Fluorescent probe 1 could be employed as a visible sensor for H2S. Probe 1 could be used to detect H2S quantitatively in food simple.