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A Reaction‐Based Novel Fluorescent Probe for Detection of Hydrogen Sulfide and Its Application in Wine
Author(s) -
Wang Hao,
Wang Jialin,
Yang Shaoxiang,
Tian Hongyu,
Sun Baoguo,
Liu Yongguo
Publication year - 2018
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.14015
Subject(s) - hydrogen sulfide , wine , fluorescence , chemistry , sulfide , food science , organic chemistry , sulfur , physics , optics
A new reaction‐based fluorescent probe 6‐cyanonaphthalen‐2‐yl‐2,4‐ dinitrobenzenesulfonate (probe 1) was designed and synthesized for detection of hydrogen sulfide (H 2 S). The addition of H 2 S 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 H 2 S. H 2 S 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 H 2 S levels in red wine and beer. Practical Application Fluorescent probe 1 could be employed as a visible sensor for H 2 S. Probe 1 could be used to detect H 2 S quantitatively in food simple.