Fluorescein isothiocyanate‐tagged boronic acid sensor‐based pH‐dependent discerning tannic acid detection

Abstract

Background and purposeThe distinction of tannic acid (TA) in the presence of other analogues, i.e., gallic acid (GA), dopamine (DA), glucose (Glu), and fructose (Fruc), containing vicinal diols, has long been a significant yet challenging task due to their similar chemical structures and minuscule levels.MethodsHere, the integration of 3‐aminophenyl boronic acid‐modified fluorescein isothiocyanate (3‐APBA‐FITC) for pH‐dependent ultrasensitive and selective detection of TA in wines was proposed. By performing fluorescence signal off and pH‐dependent boronate‐ester bond synthesis, the suggested probe may specifically identify TA.ResultsThe as‐prepared 3‐APBA‐FITC designed probe had shown ultrahigh sensitivity with a limit of detection (LOD) of 0.151 μM. Finally, in detecting TA in artificial wine with a recovery between 92.49‐93.05 % and a relative standard deviation of no more than 2.0 %, the designed strategy has been successfully applied.ConclusionTherefore, the envisaged sensing strategy can be an interesting option for discerning detection of diols containing analytes in food products.