Ratiometric sensing of sulfite/bisulfite ions and its applications in food samples and living cells

A bis-chalcone based colorimetric probe for the selective detection of bisulfite/sulfite anions: exploring surfactant promoted Michael addition of anions to α, β-unsaturated ketones

“…To provide evidence for the sensing mechanism, 1 H NMR, 13 which undergoes an elimination reaction to form probe-OH adduct as the nal product. Furthermore, the formation of the adduct was also conrmed by 13 C NMR (Fig. S1 †), DEPT (Fig.…”

“…IR spectra were performed with a Jasco-FT/IR-4100 spectrophotometer and UV-vis spectra were measured by using a Jasco V-750 spectrophotometer. 1 H NMR (400 MHz) and 13 C NMR (400 MHz) spectra were recorded on a Bruker AVANCE III-400 MHz NMR spectrometer, and HR-MS data were obtained with a Q-TOF MS spectrometer. The pH measurements were done on a Mettler Toledo pH meter.…”

“…)-1,5-di(thiophen-2-yl) penta-1,4-dien-3-one (1E,4E)-1,5-di-2-thienylpenta-1,4-dien-3-one (probe) was synthesized by Claisen-Schmidt reaction (Scheme 1) and characterized using FT-IR, 1 H NMR, 13 C NMR, and Mass spectroscopic techniques. A modied procedure used for the synthesis 42 and characterization is given in the ESI data.…”

“…To date, the existing conventional methods to detect bisulte/sultes include ion chromatography, 10,11 spectroscopy, [12][13][14][15] electrochemistry, 16,17 and iodometric titration. 18 However, the main disadvantage of these methods is that the majority of them require miscellaneous sample pretreatment and the use of relatively multiple reagents.…”

Starch-Based Carbon Dots for Nitrite and Sulfite Detection

“…Sulfite is considered as a restricted food additive in various food preservatives and excessive amounts of sulfite in food and drinking water have been major concerns for public health (Zhang et al, 2014;Wang et al, 2021b). It can cause harmful effects on tissue and has been found to be associated with asthma, hypotension, chronic obstructive pulmonary diseases, cardiovascular and gastrointestinal pain (Joseph et al, 2015;Pan, 2019;Asaithambi and Periasamy, 2020;Heaviside et al, 2021). In terms of the United States Food and Drug Administration (USFDA), the limit of sulfite residue in food is 10-100 ppm (Khan and Lively, 2020).…”