A Selective Fluorescent Sensor for Fast Detection of Hydrogen Sulfide in Red Wine

Abstract

Based on the reaction between the azido group and hydrogen sulfide (H 2 S), BTN, an off-on fluorescent sensor was synthesized, which exhibited a 20-fold fluorescence enhancement upon addition of H 2 S, and a 5.6×10 8 mol/L detection limit can be reached in 10 min. To check its applicability, an easy prepared test paper strip of BTN was made for rapid and selective detection of hydrogen sulfide in red-wine samples, the detection limit is as low as 1 μmol/L.

An Intramolecular Charge Transfer and Aggregation Induced Emission Enhancement Fluorescent Probe Based on 2‐Phenyl‐1,2,3‐triazole for Highly Selective and Sensitive Detection of Homocysteine and Its Application in Living Cells

“…Based on previous works in our group, and other thiol‐ based fluorescent probes reported, one simple procedure was proposed to synthesize APTC with simple structure via Suzuki coupling reaction by combining 2‐phenyl‐1,2,3‐triazole with an anthracene group. The fluorescence characteristics was studied.…”

Novel 2-Benzo[d]thiazolyl-4-quinolinylphenol Skeleton-Based Turn-on Fluorescent Probe for H2S Detection and its Multiple Applications in Water Environment, Foodstuffs, and Living Organisms

“…14 When the concentration of H 2 S is over 1.1 μg/L, it would has an adverse effect on the flavor and quality of the wine. 15,16 Hence, the fluctuation level of H 2 S is a vital index for monitoring the freshness and quality of foodstuffs. 17 Considering the crucial biological function of hydrogen sulfide and its profound effect on foodstuffs quality, it is requisite to precisely evaluate the H 2 S concentration in foodstuffs samples and living organisms.…”

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

“…H 2 S can also extend the shelf life of postharvest fruits and vegetables by increasing the activity of antioxidant enzymes and adjusting the physiological metabolism. − However, although H 2 S plays a beneficial role in foodstuffs, it can also cause harmful effects on some foods and beverages. For example, H 2 S is produced by Saccharomyces cerevisiae in fermented wine and has a great impact on the flavor and taste of the fermented foodstuffs and beverages. − H 2 S is formed by the metabolites of sulfur-containing bacteria in raw meat and is considered to be one of the major volatiles in the process of meat rot . On the other hand, H 2 S is considered as the third important gas-transport agent in biological systems, and abnormal levels of H 2 S can cause various health problems, including high blood sugar, Down syndrome, Alzheimer’s disease, and so on. − Therefore, it is of great significance to monitor H 2 S levels in food samples and biological systems.…”