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A simple pyrene-pyridinium-based fluorescent probe for colorimetric and ratiometric sensing of sulfite

  • Published:2015-09 Issue: Volume:120 Page:322-327
  • ISSN:0143-7208
  • Container-title:Dyes and Pigments
  • language:en
  • Short-container-title:Dyes and Pigments

Author:

Xu Guanshu,Wu Huan,Liu XingangORCID,Feng Ruokun,Liu Zhanxiang

Funder

Program for Zhejiang Leading Team of S&T Innovation

NSFC

Natural Science Foundation of Zhejiang province

Publisher

Elsevier BV

Subject

Process Chemistry and Technology,General Chemical Engineering

Reference57 articles.

1. Chemistry of sulphur dioxide in foods;Wedzicha,1984

2. Determination of free, bound and total sulphsites in foods by indirect photometry-HPLC;Pizzoferrato;Food Chem,1998

3. Use and removal of sulfite by conversion to sulfate in the preservation of salt-free cucumbers;McFeeters;J Food Prot,1998

4. A review of sulphites in foods: analytical methodology and reported findings;Fazio;Food Addit Contam,1990

5. Browning of foods: control by sulfites, antioxidants, and other means;Sapers;Food Technol,1993
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