Food and Fermentation Industries >

2022 , Vol. 48 >Issue 24: 266 - 272

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032968

Synthesis and properties of visual Fe3+ probe

  • YU Liang ,
  • JIANG Wei ,
  • JIANG Rong ,
  • HUANG Liangfang ,
  • HU Xiaoqian ,
  • FANG Huiping ,
  • KE Zhongcheng ,
  • SHI Jianjun ,
  • LI Changjiang
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  • 1(Department of medicine, Huangshan vocational and Technical College, Huangshan 245041, China)
    2(School of Chemistry and Chemical Engineering, Huangshan University, Huangshan 245041, China)
    3(College of Life and Environment Sciences, Huangshan University, Huangshan 245041, China)
    4(Research Center of Chinese Medicine Efficacy and Health Technology, Huangshan University, Huangshan 245041, China)

Received date: 2022-07-13

  Revised date: 2022-08-12

  Online published: 2023-01-06

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Abstract

Iron is an essential trace element for human body, which is closely related to human health. In this study, compound R was designed and synthesized with rhodamine 101, ethylenediamine and 8-hydroxy-dulonidine as raw materials. Its structure was characterized, and its probe performance and reaction mechanism were studied. The results showed that R had a good response to Fe3+, and the fluorescence also changed with the obvious change of solution color. The reaction ratio of R and Fe3+ was 2∶1 by equimolar continuous change method. The detection limits of R for Fe3+ were 49.2 nmol/L (UV) and 135.7 nmol/L (fluorescence), which were far lower than the Chinese national standard for drinking water. In addition, cell imaging experiments showed that R had good biocompatibility. Therefore, R can be used as a new visual fluorescence probe to detect the content of Fe3+.

Key words： synthesis; performance; reaction mechanism; visual fluorescent probe; Fe3+

Cite this article

YU Liang , JIANG Wei , JIANG Rong , HUANG Liangfang , HU Xiaoqian , FANG Huiping , KE Zhongcheng , SHI Jianjun , LI Changjiang . Synthesis and properties of visual Fe3+ probe[J]. Food and Fermentation Industries, 2022 , 48(24) : 266 -272 . DOI: 10.13995/j.cnki.11-1802/ts.032968

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