Food Analytical Methods

, Volume 11, Issue 5, pp 1398–1404 | Cite as

A Novel Fluorescent Probe for Detecting Hydrogen Sulfide in Wine

  • Jialin Wang
  • Hao Wang
  • Shaoxiang Yang
  • Hongyu Tian
  • Yongguo Liu
  • Baoguo Sun
Article
  • 191 Downloads

Abstract

Hydrogen sulfide (H2S) has recently been recognized as the third endogenous gaseous signaling molecule besides NO and CO. At the same time, H2S is responsible for an important proportion of faulty wines with potentially large economic losses. Thus, the H2S in wine not only contributes negatively to wine aroma but also faces a problem of food safety. So an efficient and practical sensor to detect H2S in wine was needed. A new fluorescent probe 4-methyl-2-oxo-2H-chromen-7-yl-thiophene-2-carboxylate (probe 1) was designed and synthesized for detection of H2S. Addition of H2S caused the fluorescence intensity of probe 1 increased and fluorescence saturation was reached in 15 min. The fluorescence of probe 1 was found turn-on under UV light at 365 nm. This noticeable change of probe 1 indicates that probe 1 could be employed as a visible detection agent for H2S. H2S can be detected quantitatively in the concentration range 0–20 μM, and the detection limit on fluorescence response of the probe was 18 nM. Moreover, probe 1 can be conveniently used as a signal tool to determine the H2S levels in wine.

Keywords

Fluorescent probe Hydrogen sulfide Visual sensor Wine 

Notes

Compliance with Ethical Standards

Conflict of Interest

Jialin Wang declares that she has no conflict of interest. Hao Wang declares that he has no conflict of interest. Shaoxiang Yang declares that he has no conflict of interest. Hongyu Tian declares that she has no conflict of interest. Yongguo Liu declares that he has no conflict of interest. Baoguo Sun declares that he has no conflict of interest.

Ethical Approval

This article does not contain any studies with human participants or animals performed by any of the authors.

Informed Consent

Not applicable.

Supplementary material

12161_2017_1124_MOESM1_ESM.doc (1.7 mb)
ESM 1 (DOC 1760 kb)

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2017

Authors and Affiliations

  1. 1.Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key laboratory of Flavor ChemistryBeijing Technology and Business UniversityBeijingPeople’s Republic of China

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