Abstract − Analytical Sciences, 34(3), 329 (2018).
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, and Baoguo SUN
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, No. 11 Fucheng Road, Haidian District, Beijing 100048, P. R. China
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.
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