A fluorescence-based iodine sensor for food analysis

Xiaojun Zhao*, Wing Hong CHAN, Ricky M S WONG, Dan Xiao, Zonghui Li

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

3 Citations (Scopus)

Abstract

A functionalized OPV derivative was synthesized and applied as the fluorescent sensory material for the fabrication of a sensitive fluorescence-based iodine sensor. It was found that the sensor was much more sensitive to triiodide with the detection limit at 10-8 M. The sensor was also applied to the identification of the iodine contents in iodine-supplemented food, such as table salt and milk powder. The results show that the sensor is a promising analytical technique for more rapid and accurate analysis of iodine in the food industry.

Original languageEnglish
Pages (from-to)13-21
Number of pages9
JournalAmerican Laboratory
Volume35
Issue number10
Publication statusPublished - May 2003

Scopus Subject Areas

  • Chemistry(all)
  • Biochemistry, Genetics and Molecular Biology(all)

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