{"title":"A highly sensitive fluorescent probe based on functionalised ionic liquids for timely detection of trace Hg2+ and CH3Hg+ in food","authors":"","doi":"10.1016/j.foodchem.2024.141343","DOIUrl":null,"url":null,"abstract":"<div><div>A novel fluorescent probe was fabricated using fluorescein-based ionic liquids (ILs) to effectively achieve rapid and accurate detection of Hg<sup>2+</sup> and CH<sub>3</sub>Hg<sup>+</sup> in food. A probe developed by addition of modified fluorescein into the functionalised ILs presented a promising sensitivity toward Hg<sup>2+</sup> and CH<sub>3</sub>Hg<sup>+</sup> at concentrations of 0.4 and 60 nM, respectively. In addition, the novel probe could achieve visual and timely detection of Hg<sup>2+</sup> and CH<sub>3</sub>Hg<sup>+</sup> by the naked eyes at concentrations of 0.1 and 1 μM, respectively. The probe could also overcome the interference of potential ions and common organic ligands and detect Hg<sup>2+</sup> and CH<sub>3</sub>Hg<sup>+</sup> in real food samples, such as green tea and liquor. The probe could be converted into a paper-based sensor to visually detect Hg<sup>2+</sup> and CH<sub>3</sub>Hg<sup>+</sup> at levels as low as 10 nM.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.5000,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0308814624029935","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0
Abstract
A novel fluorescent probe was fabricated using fluorescein-based ionic liquids (ILs) to effectively achieve rapid and accurate detection of Hg2+ and CH3Hg+ in food. A probe developed by addition of modified fluorescein into the functionalised ILs presented a promising sensitivity toward Hg2+ and CH3Hg+ at concentrations of 0.4 and 60 nM, respectively. In addition, the novel probe could achieve visual and timely detection of Hg2+ and CH3Hg+ by the naked eyes at concentrations of 0.1 and 1 μM, respectively. The probe could also overcome the interference of potential ions and common organic ligands and detect Hg2+ and CH3Hg+ in real food samples, such as green tea and liquor. The probe could be converted into a paper-based sensor to visually detect Hg2+ and CH3Hg+ at levels as low as 10 nM.
期刊介绍:
Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.