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

Abstract

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.

Determination of Hydrogen Sulfide in Wines Based on Chemical-Derivatization-Triggered Aggregation-Induced Emission by High-Performance Liquid Chromatography with Fluorescence Detection

“…To prove the advantage of this chemical-derivatization-triggered AIE strategy, it is compared with similar methods developed previously on the aspect of analytical technique and LODs (Table ). These methods mainly include FLD − and GC coupled with sulfur chemiluminescence detection (GC–SCD) . As can be seen from Table , the sensitivity of this chemical-derivatization-triggered AIE strategy is higher than that of these methods.…”

Current State of Sensors and Sensing Systems Utilized in Beer Analysis

“…The fluorophore, TPE-N2 + , which forms an aggregate with polylysine when the polymer is exposed to sulfite anions, was used to quantify with a LOD of 3.6 µM [142]. The fluorophore 6cyanonaphthalen-2-yl-2,4-dinitrobenzenesulfonate was used as a fluorescent probe for the quantification of hydrogen sulfide with a LOD of 30 nM [143]. Then, 6-(2, 4-dinitrophenoxy)-2-naphthonitrile was used by the same group for the same purpose, and a LOD of 76 nM was determined [144].…”

Mitochondria-Targeted Red-Emission Fluorescent Probe for Ultrafast Detection of H2S in Food and Its Bioimaging Application

“…Among various techniques for H 2 S detection, the fluorescence method has been well applied in the fields of environmental monitoring, food examination, and biological imaging due to such advantages as high sensitivity and selectivity, rapid response, and nondestructive analysis. − To date, a great many fluorescent probes for H 2 S detection in food have been reported, for example, Yang and cooperator developed several fluorescent probes for detecting H 2 S in wine; − Long et al constructed a new on-site measuring H 2 S probe in banana, grape, vinegar, and raw meat; and Zhao’s group reported two isomeric fluorescent probes for monitoring spoilage of eggs . Huang et al developed a fluorescent method for evaluating the H 2 S releasing capacity of 10 organosulfur-rich fruits and vegetables .…”