title: Rapidly Responsive and Highly Selective Fluorescent Probe for Bisulfite Detection in Food.
abstract: The new fluorescent probe 4-hydroxy-3-((2E,4E)-5-phenylpenta-2,4-dienoyl)-2H-chromen-2-one (probe 1) was designed and synthesized for selective detection of sulfite. The fluorescence intensity of the probe was decreased only in the presence of HSO3-; all other anions assessed resulted in an increased fluorescence response. Hence, probe 1 acts as a highly selective sensor for HSO3-. This sulfite sensitivity can also be readily monitored visually, as once treated with sulfite the solution shows a marked color change from yellow to colorless. Moreover, probe 1 can be conveniently used as a signal tool to determine the HSO3-levels in various sugar samples.
authors.affiliation: Beijing Innovation Centre of Food Nutrition and Human Health, Beijing Key Laboratory of Flavour Chemistry, Beijing Technology and Business University , No. 11 Fucheng Road, Haidian District, Beijing 100048, People's Republic of China.
authors.forename: Jialin
authors.initials: J
authors.lastname: Wang
authors.affiliation: Beijing Innovation Centre of Food Nutrition and Human Health, Beijing Key Laboratory of Flavour Chemistry, Beijing Technology and Business University , No. 11 Fucheng Road, Haidian District, Beijing 100048, People's Republic of China.
authors.forename: Yanfeng
authors.initials: Y
authors.lastname: Hao
authors.affiliation: Beijing Innovation Centre of Food Nutrition and Human Health, Beijing Key Laboratory of Flavour Chemistry, Beijing Technology and Business University , No. 11 Fucheng Road, Haidian District, Beijing 100048, People's Republic of China.
authors.forename: Hao
authors.initials: H
authors.lastname: Wang
authors.affiliation: Beijing Innovation Centre of Food Nutrition and Human Health, Beijing Key Laboratory of Flavour Chemistry, Beijing Technology and Business University , No. 11 Fucheng Road, Haidian District, Beijing 100048, People's Republic of China.
authors.forename: Shaoxiang
authors.identifier: http://orcid.org/0000-0002-9944-7472
authors.initials: S
authors.lastname: Yang
authors.affiliation: Beijing Innovation Centre of Food Nutrition and Human Health, Beijing Key Laboratory of Flavour Chemistry, Beijing Technology and Business University , No. 11 Fucheng Road, Haidian District, Beijing 100048, People's Republic of China.
authors.forename: Hongyu
authors.initials: H
authors.lastname: Tian
authors.affiliation: Beijing Innovation Centre of Food Nutrition and Human Health, Beijing Key Laboratory of Flavour Chemistry, Beijing Technology and Business University , No. 11 Fucheng Road, Haidian District, Beijing 100048, People's Republic of China.
authors.forename: Baoguo
authors.initials: B
authors.lastname: Sun
authors.affiliation: Beijing Innovation Centre of Food Nutrition and Human Health, Beijing Key Laboratory of Flavour Chemistry, Beijing Technology and Business University , No. 11 Fucheng Road, Haidian District, Beijing 100048, People's Republic of China.
authors.forename: Yongguo
authors.initials: Y
authors.lastname: Liu
mesh_terms: D005453:Fluorescence; D005456:Fluorescent Dyes / Q000737:chemistry*; D005506:Food Contamination / Q000032:analysis*; D013058:Mass Spectrometry; D015394:Molecular Structure; D012680:Sensitivity and Specificity; D013050:Spectrometry, Fluorescence / Q000379:methods*; D013447:Sulfites / Q000032:analysis*
chemical_list: D005456:Fluorescent Dyes; D013447:Sulfites; C042345:hydrogen sulfite
keywords: Michael-type addition; bisulfite; fluorescent probe