多孔硫代氨基脲官能化共价有机框架可作为 Hg2+ 的灵敏荧光传感器

IF 4 2区 农林科学 Q2 CHEMISTRY, APPLIED
Yuan-Jie Xue
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引用次数: 0

摘要

检测食品和环境中的重金属污染对环境污染控制和人类健康具有重要意义。以 1,3,5-三(对甲酰基苯基)苯(TFPB)和硫代氨基脲(TS)为构件,通过席夫碱缩合反应构建了硫代氨基脲功能化共价有机框架(COF)。Hg2+ 离子可显著增强所制备 COF-TFPB-TS 的荧光,因此 COF-TFPB-TS 可用于高选择性和高灵敏度的 Hg2+ 离子检测。此外,COF-TFPB-TS 在检测新鲜果汁、矿泉水和自来水中的 Hg2+ 时表现出了很高的性能,证明了其在实际样品检测中的应用能力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

A porous thiosemicarbazide functionalized covalent organic framework served as sensitive fluorescent sensor for Hg2+

A porous thiosemicarbazide functionalized covalent organic framework served as sensitive fluorescent sensor for Hg2+

The detection of heavy metal pollution in food and environment is of great significance for environmental pollution control and human health. 1,3,5-Tris(p-formylphenyl)benzene (TFPB) and thiosemicarbazide (TS) were used as building blocks to construct a thiosemicarbazide functionalized covalent organic framework (COF) through Schiff base condensation reaction. Hg2+ ions can significantly enhance the fluorescence of the prepared COF-TFPB-TS, and thus COF-TFPB-TS can be utilized for highly selective and sensitive detection of Hg2+ ions. Moreover, COF-TFPB-TS showed high performance for detecting Hg2+ in fresh fruit juice, mineral water and tap water, which demonstrated its ability to be applied in real sample testing.

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来源期刊
Journal of Food Composition and Analysis
Journal of Food Composition and Analysis 工程技术-食品科技
CiteScore
6.20
自引率
11.60%
发文量
601
审稿时长
53 days
期刊介绍: The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.
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