研究目的
To construct a novel fluorescent probe for on-site measuring hydrogen sulfide levels in food samples to address concerns about food safety and quality.
研究成果
The novel fluorescent probe (compound 1) was successfully developed and demonstrated high selectivity and sensitivity for H2S detection, with a detection limit of 0.256 μM and a linear range of 0-100 μM. It functioned effectively in a wide pH range and was applied for the first time to detect H2S in banana, grape, vinegar, and raw meat samples. The fabrication of test strips enabled on-site monitoring of meat freshness without sophisticated equipment, offering a practical tool for food safety applications. Future studies could explore broader food matrices and improve portability.
研究不足
The probe may have limitations in extreme pH conditions outside 4.0-8.0, and the detection relies on the use of NaHS as an H2S source, which might not fully mimic natural H2S production. The test strips require UV light for visualization, which could limit on-site use in low-light conditions. Potential interferences from complex food matrices were not extensively tested beyond the selected analytes.
1：Experimental Design and Method Selection:
The study involved the rational design and synthesis of a fluorescent probe (compound 1) using dinitrophenyl ether as a recognition site and 1H-phenanthro[9,10-d]imidazole as a fluorophore. Optical experiments were conducted to evaluate sensitivity, selectivity, pH effects, and water volume fraction impacts.
2：Sample Selection and Data Sources:
Food samples included banana, grape, vinegar, and raw meat (pork, chicken, beef) obtained from local supermarkets. H2S was sourced from sodium hydrosulfide (NaHS).
3：List of Experimental Equipment and Materials:
Equipment included a Beijing Taike XT-4 melting point apparatus, Thermo Scientific LXQ Spectrometer for ESI-MS, Bruker Avance 400 NMR spectrometer, Flash EA 1112 elemental analyzer, SHIMADZU UV-2450 spectrometer, PTI Quantamaster fluorometer, and pH-3c digital pH-meter. Materials included various chemicals from suppliers like Energy Chemical and Sinopharm Chemical Reagent Co., Ltd., silica gel for chromatography, and filter papers for test strips.
4：Experimental Procedures and Operational Workflow:
Synthesis of probe 1 involved condensation and reaction steps. Measurement procedures included preparing stock solutions, incubating with analytes, and recording spectra. For food samples, extracts were prepared by fumigation or direct addition, followed by centrifugation and fluorescence measurement. Test strips were fabricated by immersing filter papers in probe solution and exposing to meat samples in sealed dishes.
5：Data Analysis Methods:
Fluorescence and UV/Vis spectra were analyzed to determine intensity changes, detection limits, linear ranges, and recovery rates. Statistical analysis included standard deviations for repeated measurements.
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