Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7585336 | Food Chemistry | 2018 | 37 Pages |
Abstract
Propyl gallate (PG), one of the most widely used synthetic phenolic antioxidants in edible oil, cookies and fried food, has received extensive concern due to its possible toxic effects on human health. Herein, a novel fluorescence analytical method is firstly proposed to sensitively and selectively determine propyl gallate (PG) by utilizing the unique fluorescence quenching property of organic molybdate complex (OMC) formed by the specific reaction between MoO42â and PG to g-C3N4 nanosheets. Under the optimum conditions, the developed fluorescence sensor allows highly sensitive detection of PG in a wide range from 0.5 to 200â¯Î¼gâ¯mLâ1 with a detection limit of 0.11â¯Î¼gâ¯mLâ1, and possesses excellent specificity and good recoveries. All the analytical results indicate the present method provides an effective approach for rapid detection of PG in common products, which is beneficial for monitoring and reducing the risk of overuse of PG.
Keywords
Tertiary butylhydroquinoneGCEFITCBHATBHQBHTHPLC–DADglassy carbon electrodeCapillary electrophoresisFluorescence quenchingX-ray photoelectron spectroscopyFT-IRFourier transform infrared spectroscopyXPSfluorescein isothiocyanatebutylated hydroxyanisolebutylated hydroxytoluenepropyl gallatehigh performance liquid chromatographyHPLC
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Xiaoyue Yue, Lizhi Liu, Zhonghong Li, Qingfeng Yang, Wenxin Zhu, Wentao Zhang, Jianlong Wang,