A highly selective fluorescent probe for hydrogen sulfide detection in food, water, and living cells

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED Journal of Food Composition and Analysis Pub Date : 2024-10-22 DOI:10.1016/j.jfca.2024.106888

Ruiying Hu, Ling Xie, Guanming Liao, Gang Liu, Congbin Fan

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Abstract

Hydrogen sulfide (H₂S)–an endogenously produced vapor–is essential for various physiological and neurological functions. However, abnormal H₂S levels can negatively impact both the environment and food quality. Herein, a novel fluorescent probe, 2-(2-benzothiazol-2-ylvinyl)-5-diethylaminophenyl-2,4-dinitrobenzenesulfonate (BDD), has been designed and synthesized for the detection of H₂S. BDD exhibits high selectivity, rapid response to H₂S within 6 minutes, and a low limit of detection (LOD = 0.87 μM), with stable emission at pH range between 6 and 12. Moreover, BDD effectively recovers H₂S in water samples with recovery rates ranging from 98.8 % to 102.1 % and monitors both internal and external H₂S in HeLa cells. Additionally, BDD-loaded test strips are promising as a tool for measuring the freshness of raw meat on-site. These findings establish the foundation for significant advancements in detecting H₂S in various environments, food sources, and biological systems.

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用于检测食物、水和活细胞中硫化氢的高选择性荧光探针

硫化氢（H2S）--一种内源性产生的蒸气--对各种生理和神经功能至关重要。然而，异常的 H2S 水平会对环境和食品质量产生负面影响。本文设计并合成了一种新型荧光探针--2-(2-苯并噻唑-2-基乙烯基)-5-二乙基氨基苯基-2,4-二硝基苯磺酸盐（BDD），用于检测 H2S。BDD 具有高选择性，在 6 分钟内对 H2S 做出快速反应，检测限低（LOD = 0.87 μM），在 pH 值为 6 至 12 的范围内发射稳定。此外，BDD 还能有效回收水样中的 H2S，回收率在 98.8 % 到 102.1 % 之间，并能监测 HeLa 细胞中的内部和外部 H2S。此外，含有 BDD 的试纸有望成为现场测量生肉新鲜度的工具。这些发现为在各种环境、食物来源和生物系统中检测 H2S 的重大进展奠定了基础。

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.