Affiliation:
1. Key Laboratory of Carbon Fiber and Functional Polymers Ministry of Education, Beijing University of Chemical Technology Beijing China
2. State Key Laboratory of Chemical Resource Engineering, Beijing Key Laboratory of Environmentally Harmful Chemical Analysis Beijing University of Chemical Technology Beijing China
3. Key Laboratory of Modern Agriculture Equipment and Technology, School of Chemistry and Chemical Engineering Jiangsu University Zhenjiang China
4. Institute of Chemistry Khawaja Fareed University of Engineering and Information Technology Rahim Yar Khan Pakistan
Abstract
AbstractBackground and purposeThe distinction of tannic acid (TA) in the presence of other analogues, i.e., gallic acid (GA), dopamine (DA), glucose (Glu), and fructose (Fruc), containing vicinal diols, has long been a significant yet challenging task due to their similar chemical structures and minuscule levels.MethodsHere, the integration of 3‐aminophenyl boronic acid‐modified fluorescein isothiocyanate (3‐APBA‐FITC) for pH‐dependent ultrasensitive and selective detection of TA in wines was proposed. By performing fluorescence signal off and pH‐dependent boronate‐ester bond synthesis, the suggested probe may specifically identify TA.ResultsThe as‐prepared 3‐APBA‐FITC designed probe had shown ultrahigh sensitivity with a limit of detection (LOD) of 0.151 μM. Finally, in detecting TA in artificial wine with a recovery between 92.49‐93.05 % and a relative standard deviation of no more than 2.0 %, the designed strategy has been successfully applied.ConclusionTherefore, the envisaged sensing strategy can be an interesting option for discerning detection of diols containing analytes in food products.
Funder
Fundamental Research Funds for the Central Universities
National Natural Science Foundation of China