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Determination of flumioxazin residue in food samples through a sensitive fluorescent sensor based on click chemistry

Author:
Lu, Lijun, Yang, Linlin, Cai, Huijian, Zhang, Lan, Lin, Zhenyu, Guo, Longhua, Qiu, Bin, Chen, Guonan
Source:
Food chemistry 2014 v.162 pp. 242-246
ISSN:
0308-8146
Subject:
chemistry, detection limit, flumioxazin, fluorescence, vegetables
Abstract:
A sensitive and selective fluorescent sensor for flumioxazin was designed based on the formation of strong fluorescence compound (1,2,3-triazole compounds) via the reaction of the alkynyl group in flumioxazin with 3-azido-7-hydroxycoumarin, a weak-fluorescent compound, through the Cu+-catalysed azide–alkyne cycloaddition (CuAAC) reaction. The fluorescence increase factor (represented by F/F0) of the system exhibited a good linear relationship with the concentrations of flumioxazin in the range of 0.25–6.0μg/L with a detection limit of 0.18μg/L (S/N=3). Also, the proposed fluorescent sensor demonstrated good selectivity for flumioxazin assay even in the presence of high concentration of other pesticides. Based on such high sensitivity and selectivity, the proposed fluorescent sensor has been applied to test the flumioxazin residue in some vegetable and water samples with satisfied results.
Agid:
5422603