A colourimetric fluorescent probe for the sensitive detection of total iron in wine

Ning Duan; Jingyi Feng; Bing Deng; Shaoxiang Yang; Hongyu Tian; Baoguo Sun

doi:10.1016/j.foodchem.2022.132594

A colourimetric fluorescent probe for the sensitive detection of total iron in wine

Food Chem. 2022 Jul 30:383:132594. doi: 10.1016/j.foodchem.2022.132594. Epub 2022 Mar 1.

Authors

Ning Duan¹, Jingyi Feng¹, Bing Deng¹, Shaoxiang Yang², Hongyu Tian¹, Baoguo Sun¹

Affiliations

¹ Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, PR China.
² Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, PR China. Electronic address: yangshaoxiang@th.btbu.edu.cn.

PMID: 35255366
DOI: 10.1016/j.foodchem.2022.132594

Abstract

As the iron content of wine affects the wine quality, a highly selective and simple detection method is needed to detect the iron content in wine. A colourimetric fluorescent probe (BTBAP probe) for the detection of total iron in wine was developed. The quantitative range of Fe^2+/3+ content detected with the probe was 0 to 200 μM with a limit of detection (LOD) of 1.16 μM. After 10 min of Fe^2+/3+ addition, the luminescence intensity of the BTBAP probe solution gradually decreased with increasing Fe^2+/3+ concentration. Moreover, the B and G values of the luminescence photos were linearly related to the concentration of Fe^2+/3+ (0-200 μM). BTBAP probe was successfully applied for rapid determination of the Fe^2+/3+ concentration of wine. This work demonstrates that BTBAP probe is an excellent tool for rapid determination of the total iron content of wine using only a smartphone and no other professional equipment.

Keywords: Fluorescent probe; Smartphone; Total iron; Wine.

MeSH terms

Colorimetry
Fluorescent Dyes*
Iron / analysis
Limit of Detection
Wine* / analysis

Substances

Fluorescent Dyes
Iron