Highly specific and sensitive determination of propyl gallate in food by a novel fluorescence sensor

Abstract

Propyl gallate (PG), one of the most widely used synthetic phenolic antioxidants in edible oil, cookies and fried food, has received extensive concern due to its possible toxic effects on human health. Herein, a novel fluorescence analytical method is firstly proposed to sensitively and selectively determine propyl gallate (PG) by utilizing the unique fluorescence quenching property of organic molybdate complex (OMC) formed by the specific reaction between MoO₄^2- and PG to g-C₃N₄ nanosheets. Under the optimum conditions, the developed fluorescence sensor allows highly sensitive detection of PG in a wide range from 0.5 to 200 μg mL^-1 with a detection limit of 0.11 μg mL^-1, and possesses excellent specificity and good recoveries. All the analytical results indicate the present method provides an effective approach for rapid detection of PG in common products, which is beneficial for monitoring and reducing the risk of overuse of PG.

Keywords: Fluorescence quenching; Organic molybdate complex reaction; Propyl gallate; Selective and sensitive determination.