A Fluorescent Probe for Sensitive Detection of Hydrazine and Its Application in Red Wine and Water

Jialin WANG; Hao WANG; Shaoxiang YANG; Hongyu TIAN; Yongguo LIU; Yanfeng HAO; Jie ZHANG; Baoguo SUN

doi:10.2116/analsci.34.329

Original Papers

A Fluorescent Probe for Sensitive Detection of Hydrazine and Its Application in Red Wine and Water

Jialin WANG, Hao WANG, Shaoxiang YANG, Hongyu TIAN, Yongguo LIU, Yanfeng HAO, Jie ZHANG, Baoguo SUN

Author information

Jialin WANG
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University
Hao WANG
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University
Shaoxiang YANG
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University
Hongyu TIAN
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University
Yongguo LIU
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University
Yanfeng HAO
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University
Jie ZHANG
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University
Baoguo SUN
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University

Keywords: Fluorescent probe, hydrazine, Schiff-base reaction

JOURNAL FREE ACCESS
Supplementary material

2018 Volume 34 Issue 3 Pages 329-333

DOI https://doi.org/10.2116/analsci.34.329

Details

Abstract

A fluorescent probe, 7-(diethylamino)-2-oxo-2H-chromene-4-carbaldehyde (probe 1), was designed and synthesized for the sensitive detection of hydrazine. The addition of N₂H₄ caused the fluorescence intensity of probe 1 to decrease. The probe’s fluorescence was turn-off after adding N₂H₄, which could be observed under UV light at 365 nm. Moreover, once treated with different concentrations N₂H₄ solutions, the solution color change could be distinguished, which indicates that probe 1 could be used as a visual sensor for hydrazine. Moreover, probe 1 can be used as a signal tool to determine hydrazine levels in solutions, such as red wine and water.

Fullsize Image

Corresponding author

Register with J-STAGE for free!