O-phenylenediamine triggered two-step sequential fluorescence-enhanced sensor for speciation of Cr(VI)/Cr(III) in red wine/waters and photoreduction of Cr(VI)

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-05-02 DOI:10.1016/j.foodchem.2025.144601

Jiahui Li, Yiwei Wu

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Abstract

Speciation of Cr(VI)/Cr(III) and degradation of Cr(VI) with high toxicity to Cr(III) are required. We constructed a technique of o-phenylenediamine (OPD) triggered two-step sequential fluorescence-enhanced sensor for speciation of Cr(VI)/Cr(III) and photoreduction of Cr(VI). With Fe Abstract Image

N chelation between Fe₃O₄ QDs and OPD, the fluorescence intensity of Fe₃O₄ QDs was not only enhanced by 1.5 times, but that of Fe₃O₄ QDs/OPD sensor further increased by Cr(VI), and showed no response to Cr(III). Hence, OPD is the key triggered factor for establishing the sensor, and the detection limit of Cr(VI) by Fe₃O₄ QDs/OPD sensor was 2.44 μg L⁻¹. Furthermore, under the irradiation at 385 nm, Fe₃O₄ QDs were activated and generated e⁻, which played a leading role in the reduction of Cr(VI) to Cr(III). The reduction efficiency of Cr(VI) was over 99 % within 2 h. This work provides an efficient, green and convenient method for rapid monitoring and treatment of Cr(VI).

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邻苯二胺触发两步序列荧光增强传感器测定红葡萄酒/水中Cr(VI)/Cr（III）的形态及Cr（VI）的光还原

需要Cr(VI)/Cr（III）的形成和对Cr（III）具有高毒性的Cr（VI）的降解。我们构建了一种邻苯二胺（OPD）触发的两步序列荧光增强传感器技术，用于Cr(VI)/Cr（III）的形态形成和Cr（VI）的光还原。Fe3O4 QDs与OPD之间的FeN螯合不仅使Fe3O4 QDs的荧光强度提高了1.5倍，而且Fe3O4 QDs/OPD传感器的荧光强度被Cr（VI）进一步提高，而对Cr（III）没有反应。因此，OPD是建立传感器的关键触发因子，Fe3O4 QDs/OPD传感器对Cr（VI）的检出限为2.44 μg L−1。此外，在385 nm的辐照下，Fe3O4量子点被激活并生成e−，e−在Cr（VI）还原为Cr（III）中起主导作用。在2 h内，Cr（VI）的还原效率可达99% %以上。本工作为Cr（VI）的快速监测与处理提供了一种高效、绿色、便捷的方法。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.