Issue 28, 2019
From the journal:

Chemical Communications

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

Yue Wu,‡a   Pengwei Jin,‡b   Kaizhi Gu,‡b   Chuanxin Shi,b   Zhiqian Guo, ORCID logo b   Zhen-Qiang Yu ORCID logo *a  and  Wei-Hong Zhu ORCID logo *b  

* Corresponding authors

a School of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China
E-mail: zqyu@szu.edu.cn

b Shanghai Key Laboratory of Functional Materials Chemistry, Key Laboratory for Advanced Materials and Institute of Fine Chemicals, Joint International Research Laboratory of Precision Chemistry and Molecular Engineering, Feringa Nobel Prize Scientist Joint Research Center, School of Chemistry and Molecular Engineering, East China University of Science & Technology, Shanghai 200237, China
E-mail: whzhu@ecust.edu.cn

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.

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

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Article information

DOI
https://doi.org/10.1039/C9CC01172B
Article type
Communication
Submitted
10 Feb 2019
Accepted
27 Feb 2019
First published
05 Mar 2019

Chem. Commun., 2019,55, 4087-4090

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

Y. Wu, P. Jin, K. Gu, C. Shi, Z. Guo, Z. Yu and W. Zhu, Chem. Commun., 2019, 55, 4087 DOI: 10.1039/C9CC01172B

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