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Food Science and Biotechnology
→ Food Science and Biotechnology 2019 ; 28(4): 983-990
A fluorescent probe for colorimetric detection of bisulfite and application in sugar and red wine
Haitao Chen1 • Xiaoming Wu1 • Jialin Wang1 • Hao Wang1 • Feiyan Tao2 • Shaoxiang Yang1 • Hongyu Tian1 • Yongguo Liu1 • Baoguo Sun1
1 Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key laboratory of Flavor Chemistry, Beijing Technology and Business University, No. 11 Fucheng Road, Haidian District, Beijing 100048, People’s Republic of China 2 Research and Development Centre, China Tobacco Sichuan Industrial Co., Ltd., Chengdu 610066, Sichuan, People’s Republic of China
ABSTRACT
A new fluorescent probe made from (E)-2(benzo[d]thiazol-2-yl)-3-(6-hydroxynaphthalen-2-yl) acrylonitrile (Probe 1) was synthesized for the determination of bisulfite concentrations in real food samples (red wine and sugar). Adding bisulfite to a Probe 1 solution caused a marked decrease in fluorescence intensity and a visual color change from yellow to light yellow. This distinct color response indicates that Probe 1 could be used as a visual sensor for bisulfite. Probe 1 can detect bisulfite quantitatively in the range 0–400 µM with a detection limit of 0.10 µM. This makes Probe 1 a convenient signaling instrument for determining bisulfite levels in sugar and red wine samples.
KEYWORD
Fluorescent probe, Bisulfite, Sugar, Red wine
Food Science and Biotechnology 2019 ; 28(4): 983-990
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