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Development of a fluorescent probe for detecting Al3+ in cooked wheaten food based on phosphonic acid group functionalized polythiophene derivatives
Luminescence ( IF 3.2 ) Pub Date : 2021-05-20 , DOI: 10.1002/bio.4093 Ting Yang 1 , Chun-Ling Xu 2 , Song-Rui Li 3 , Zhi-Ru Hu 3 , Guo-Dong Feng 3 , Hai-Cheng Gao 4
Luminescence ( IF 3.2 ) Pub Date : 2021-05-20 , DOI: 10.1002/bio.4093 Ting Yang 1 , Chun-Ling Xu 2 , Song-Rui Li 3 , Zhi-Ru Hu 3 , Guo-Dong Feng 3 , Hai-Cheng Gao 4
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As an unnecessary trace element, the content of aluminium in biological systems should be strictly controlled. Therefore, it was necessary to develop a convenient method for detection of aluminium ions. In this study, a fluorescent probe based on polythiophene derivatives was developed and used to detect Al3+ in Chinese traditional pasta. The fluorescence of this probe showed a significant decrease in hexamethylenetetramine–HCl buffer solution (pH 5) when Al3+ was present. In addition, the probe exhibited good sensitivity and selectivity to Al3+ over other metal ions when EDTA was used as the masking agent. Fluorescence intensity had a good linear relationship with the Al3+ concentration in the range 0.1–10 μM and the limit of detection for Al3+ was 39 nM. Furthermore, the probe was successfully applied to detect Al3+ in food samples and the results were consistent with ICP–AES.
更新日期：2021-05-20
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