Development of a fluorescent probe for detecting Al³⁺ in cooked wheaten food based on phosphonic acid group...

As an unnecessary trace element, the content of aluminium in biological systems should be strictly controlled. Therefore, it was necessary to develop a convenient method for detection of aluminium ions. In this study, a fluorescent probe based on polythiophene derivatives was developed and used to detect Al³⁺ in Chinese traditional pasta. The fluorescence of this probe showed a significant decrease in hexamethylenetetramine-HCl buffer solution (pH 5) when Al³⁺ was present. In addition, the probe exhibited good sensitivity and selectivity to Al³⁺ over other metal ions when EDTA was used as the masking agent. Fluorescence intensity had a good linear relationship with the Al³⁺ concentration in the range 0.1-10 μM and the limit of detection for Al³⁺ was 39 nM. Furthermore, the probe was successfully applied to detect Al³⁺ in food samples and the results were consistent with ICP-AES.