PDF(Pubmed)
Abstract：
Sulfites play imperative roles in food crops and food products, serving as sulfur nutrients for food crops and as food additives in various foods. It is necessary to develop an effective method for the on-site quantification of sulfites in food samples. Here, 7-(diethylamino) quinoline is used as a fluorescent group and electron donor, alongside the pyridinium salt group as an electron acceptor and the C=C bond as the sulfite-specific recognition group. We present a novel fluorescent sensor based on a mechanism that modulates the efficiency of intramolecular charge transfer (ICT), CY, for on-site quantitative measurement of sulfite in food. The fluorescent sensor itself exhibited fluorescence in the near-infrared light (NIR) region, effectively minimizing the interference of background fluorescence in food samples. Upon exposure to sulfite, the sensor CY displayed a ratiometric fluorescence response (I447/I692) with a high sensitivity (LOD = 0.061 μM), enabling accurate quantitative measurements in complex food environments. Moreover, sensor CY also displayed a colorimetric response to sulfite, making sensor CY measure sulfite in both fluorescence and colorimetric dual-signal modes. Sensor CY has been utilized for quantitatively measuring sulfite in red wine and sugar with recoveries between 99.65% and 101.90%, and the RSD was below 4.0%. The sulfite concentrations in live cells and zebrafish were also monitored via fluorescence imaging. Moreover, the sulfite assimilated by lettuce leaves was monitored, and the results demonstrated that excessive sulfite in leaf tissue could lead to leaf tissue damage. In addition, the sulfate-transformed sulfite in lettuce stem tissue was tracked, providing valuable insights for evaluating sulfur nutrients in food crops. More importantly, to accomplish the on-site quantitative measurement of sulfite in food samples, a portable sensing system was prepared. Sensor CY and the portable sensing system were successfully used for the on-site quantitative measurement of sulfite in food.
摘要：
亚硫酸盐在粮食作物和食品中起着至关重要的作用，作为粮食作物的硫营养素和各种食品的食品添加剂。有必要开发一种有效的方法来现场定量食品样品中的亚硫酸盐。这里,7-（二乙基氨基）喹啉用作荧光基团和电子供体，与吡啶盐基团一起作为电子受体，而C=C键作为亚硫酸盐特异性识别基团。我们提出了一种基于调节分子内电荷转移（ICT）效率的机制的新型荧光传感器，CY,用于食品中亚硫酸盐的现场定量测量。荧光传感器本身在近红外光(NIR)区域表现出荧光,有效降低食品样品中背景荧光的干扰。暴露于亚硫酸盐后,CY传感器显示出高灵敏度的比率荧光响应（I447/I692）（LOD=0.061μM），在复杂的食物环境中实现准确的定量测量。此外，CY传感器还显示了对亚硫酸盐的比色响应，使传感器CY测量亚硫酸盐在荧光和比色双信号模式。CY传感器已用于定量测量红葡萄酒和糖中的亚硫酸盐，回收率在99.65％至101.90％之间，RSD低于4.0%。还通过荧光成像监测了活细胞和斑马鱼中的亚硫酸盐浓度。此外，监测莴苣叶吸收的亚硫酸盐，结果表明，叶片组织中过量的亚硫酸盐会导致叶片组织损伤。此外,跟踪了莴苣茎组织中硫酸盐转化的亚硫酸盐，为评估粮食作物中的硫养分提供有价值的见解。更重要的是,为了完成食品样品中亚硫酸盐的现场定量测量，准备了便携式传感系统。传感器CY和便携式传感系统已成功用于食品中亚硫酸盐的现场定量测量。
