A novel coumarin-based fluorescent probe for sensitive detection of copper (II) in wine

作者：Wu Xiaoming; Wang Hao; Yang Shaoxiang^*; Tian Hongyu; Liu Yongguo; Sun Baoguo

来源：Food Chemistry, 2019, 284: 23-27.

DOI：10.1016/j.foodchem.2019.01.090

• Copper(II)
• Fluorescent probe
• Red wine

A novel coumarin-based fluorescent probe (probe 1) for the detection of copper(II) was developed. The fluorescence intensity of probe 1 showed a linear relationship with the concentration of copper(II) in the range 0-16 mu M (0-1.02 mg/L) and the limit of detection was 62 nM (3.94 mu g/L). The luminescence of probe 1 at the maximum allowable amounts of copper(II) in wine and water could be observed with the naked eye under a 365nm ultraviolet lamp. Moreover, probe 1 was successfully used for the qualitative and quantitative detection of copper(II) in wine.