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    As the iron content of wine affects the wine quality, a highly selective and simple detection method is needed to detect the iron content in wine. A colourimetric fluorescent probe (BTBAP probe) for the detection of total iron in wine was developed. The quantitative range of Fe2+/3+ content detected with the probe was 0 to 200 μM with a limit of detection (LOD) of 1.16 μM. After 10 min of Fe2+/3+ addition, the luminescence intensity of the BTBAP probe solution gradually decreased with increasing Fe2+/3+ concentration. Moreover, the B and G values of the luminescence photos were linearly related to the concentration of Fe2+/3+ (0-200 μM). BTBAP probe was successfully applied for rapid determination of the Fe2+/3+ concentration of wine. This work demonstrates that BTBAP probe is an excellent tool for rapid determination of the total iron content of wine using only a smartphone and no other professional equipment. Copyright © 2022 Elsevier Ltd. All rights reserved.


    Ning Duan, Jingyi Feng, Bing Deng, Shaoxiang Yang, Hongyu Tian, Baoguo Sun. A colourimetric fluorescent probe for the sensitive detection of total iron in wine. Food chemistry. 2022 Jul 30;383:132594

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    PMID: 35255366

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