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

IF 6.5 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

{"title":"Construction of rhodamine-based fluorescent sensor for fast, on-site quantitative detection of hazardous salicylic acid in practical sample analysis.","authors":"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","doi":"10.1016/j.fochx.2024.101992","DOIUrl":null,"url":null,"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.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"101992"},"PeriodicalIF":6.5000,"publicationDate":"2024-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11609378/pdf/","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1016/j.fochx.2024.101992","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2024/12/30 0:00:00","PubModel":"eCollection","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

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.

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

求助全文

约1分钟内获得全文去求助

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.