Journal
CHEMISTRY-A EUROPEAN JOURNAL
Volume 23, Issue 59, Pages 14911-14917Publisher
WILEY-V C H VERLAG GMBH
DOI: 10.1002/chem.201703253
Keywords
aggregation-induced emission; amines; colourimetric; fluorescence; food safety
Categories
Funding
- National Basic Research Program of China (973 Program) [2013CB834701, 2013CB834702]
- University Grants Committee of Hong Kong [AoE/P-03/08]
- Research Grants Council of Hong Kong [16305015, 16308016, N HKUST604/14]
- Innovation and Technology Commission [ITC-CNERC14SC01, ITCPD/17-9]
- Guangdong Innovative Research Team Program [201101C0105067115]
- Science and Technology Plan of Shenzhen [JCYJ201602292056014di82]
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The detection of food spoilage is a major concern in food safety as large amounts of food are transported globally. Direct analysis of food samples is often time-consuming and requires expensive analytical instrumentation. A much simpler and more cost-effective method for monitoring food fermentation is to detect biogenic amines generated as a by-product during food decomposition. In this work, a series of 1,2-dihydroquinoxaline derivatives (DQs) with aggregation-induced emission (AIE) characteristics were synthesised and their protonated forms, that is, H(+)DQs, can be utilised for the sensitive detection of biogenic amines. For example, upon exposure to amine vapours, deprotonation occurs that converts the red-coloured, non-emissive H(+)DQ2 back to its yellow-coloured, fluorescent parent form. The bimodal absorption and emission changes endow the system with high sensitivity, capable of detecting ammonia vapour at a concentration of as low as 690 ppb. Taking advantage of this, H(+)DQ2 was successfully applied for the detection of food spoilage and was established as a robust and cost effective technique to monitor food safety.
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