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Broadening AIEgen application: rapid and portable sensing of foodstuff hazards in deep-frying oil

Author:
WuThese authors contributed equally to this work., Yue, Jin, Pengwei, Gu, Kaizhi, Shi, Chuanxin, Guo, Zhiqian, Yu, Zhen-Qiang, Zhu, Wei-Hong
Source:
Chemical communications 2019 v.55 no.28 pp. 4087-4090
ISSN:
1364-548X
Subject:
aromatic amines, chemical reactions, deep fat frying, fluorescent dyes, food inspection, frying oil, polymers, triacylglycerols
Abstract:
Development of fluorescent probes that can monitor foodstuff hazards is highly desirable. Herein we report the first example of an AIEgen probe (QM-TPA), conjugated by a quinoline–malononitrile (QM) scaffold and triphenylamine unit, for direct sensing of triacylglycerol polymers in frying oil, enabling a rapid probing, on-site analysis, and portable operation in food inspection applications.
Agid:
6363384