Construction of rhodamine-based fluorescent sensor for fast, on-site quantitative detection of hazardous salicylic acid in practical sample analysis.

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2024-11-10 eCollection Date: 2024-12-30 DOI:10.1016/j.fochx.2024.101992

Shi-Tao Liu, Li-Long Zhang, Shuai Tan, Kai-Jie Wang, A-Ling Tang, Wei Niu, Hou-Yun Huang, Mei-Hong Ge, Lin-Lin Yang, Xiang Zhou, Li-Wei Liu, Song Yang

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Abstract

Salicylic acid (SA) is widely used in food storage, preservatives, additives, healthcare, and the pharmaceutical industry. However, various poisoning symptoms are frequently reported upon ingestion of a large amount of SA. Therefore, discovering new tools for sensing SA with fast, simple, and portable performance is imperative. Herein, five rhodamine-based fluorescent sensors were constructed, and investigated their SA detection profiles. Probe 1 was excellent selective with a rapid response, highly sensitive (LOD = 2.5 μM), good interference resistance, and unaided eye recognition. The spray experiment and paper-based test strips indicating that probe 1 enables to the on-site and quantitatively detect SA on actual food surfaces by using a smartphone identifying the RGB values. The sensing performance was validated in soil samples, water, and various agricultural food samples. Overall, the constructed SA sensor can function as a promising, convenient, and affordable tool for point-of-care detection of SA in diversiform environmental samples.

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实际样品分析中有害水杨酸快速现场定量检测罗丹明荧光传感器的构建。

水杨酸（SA）广泛应用于食品储存、防腐剂、添加剂、医疗保健和制药行业。然而，在摄入大量SA后，经常报告各种中毒症状。因此，发现具有快速、简单和便携性能的SA检测新工具势在必行。本文构建了5种基于罗丹明的荧光传感器，并研究了它们的SA检测谱。探针1具有快速响应、高灵敏度（LOD = 2.5 μM）、良好的抗干扰性和裸眼识别性能。喷雾实验和纸试条表明探针1可以通过智能手机识别RGB值，对实际食品表面的SA进行现场定量检测。在土壤样品、水和各种农业食品样品中验证了该传感性能。总的来说，构建的SA传感器可以作为一种有前途的、方便的、负担得起的工具，用于在各种环境样品中进行SA的即时检测。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.