期刊
FOOD CHEMISTRY
卷 284, 期 -, 页码 23-27出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.01.090
关键词
Copper(II); Fluorescent probe; Red wine
资金
- Support Project of High-level Teachers in Beijing Municipal Universities in the Period of 13th Five-year Plan [CIT TCD201804021]
- Scientific and technological innovation and service capacity building - basic research business funding - study on the flavor of typical Chinese traditional dishes [PXM2018-014213-000033]
A novel coumarin-based fluorescent probe (probe 1) for the detection of copper(II) was developed. The fluorescence intensity of probe 1 showed a linear relationship with the concentration of copper(II) in the range 0-16 mu M (0-1.02 mg/L) and the limit of detection was 62 nM (3.94 mu g/L). The luminescence of probe 1 at the maximum allowable amounts of copper(II) in wine and water could be observed with the naked eye under a 365nm ultraviolet lamp. Moreover, probe 1 was successfully used for the qualitative and quantitative detection of copper(II) in wine.
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