Determination of Mercury in Fish Sauces by Thermal Decomposition Gold Amalgamation Atomic Absorption Spectroscopy after Preconcentration by Diffusive Gradients in Thin Films Technique

Tackling the water solubility dilemma of spiroring-closing rhodamine: Sulfone-functionalization enabling rational designing water-soluble probe for rapid visualizing mercury ions in cosmetics

Rhodamine derivatives possessing spiroring-closing structures exhibit colorlessness, while the induction of spiroring-opening by metal ions results in notable color changes, rendering them as ideal platform for the development of functional probes with broad applications. However, the spiroring-closing form of rhodamine-based probes exhibits limited water solubility due to its neutral character, necessitating the incorporation of organic solvents to enhance solubility, which may adversely affect the natural system. Designing rhodamine probes with high solubility in both the zwitterionic and neutral form is of utmost importance and presents a significant challenge. This study presents a sulfone-rhodamine-based probe that exhibits good water solubility both in the spiroring opening and closing for detecting Hg2+. Upon the presence of Hg2+, the color undergoes a noticeable change from colorless to pink, with a response time of less than 1 min. probe 1 demonstrates an excellent linear relationship with Hg2+ concentrations within the range of 0-8 μM, and achieves a detection limit is 17.26 nM. The effectiveness of probe 1 was confirmed through the analysis of mercury ions in cosmetic products. Utilizing this probe, test paper strips have been developed to enhance the portability of Hg2+ detection naked eyes.

A Simple and Rapid “Signal On” Fluorescent Sensor for Detecting Mercury (II) Based on the Molecular Beacon Aptamer

Biosensors for mercury (II) (Hg2+) with high sensitivity are urgently required for food safety, ecosystem protection and disease prevention. In this study, a simple and fast detection method of Hg2+ based on the molecular beacon aptamer was established, according to the principle that Hg2+ could change the structure of the molecular beacon aptamer, resulting in the changed fluorescence intensity. All of the detection conditions were optimized. It was found that an optimal molecular beacon aptamer MB3 showed the optimal response signal in the optimized reaction environment, which was 0.08 μmol/L MB3, 50 mmol/L tris buffer (40 mmol/L NaCl, 10 mmol/L MgCl2, pH 8.1), and a 10 min reaction. Under the optimal detection conditions, the molecular beacon aptamer sensor showed a linear response to Hg2+ concentration within a range from 0.4 to 10 μmol/L and with a detection limit of 0.2254 μmol/L and a precision of 4.9%. The recovery rates of Hg2+ in water samples ranged from 95.00% to 99.25%. The method was convenient and rapid, which could realize the rapid detection of mercury ions in water samples.

A novel water-soluble naphthalimide-based turn-on fluorescent probe for mercury ion detection in living cells and zebrafish

Mercury (Hg), as the only heavy metal that can complete the cycle in the biosphere, can further accumulate in the human body through the food chain, causing irreversible damage to...

The relationship between flavor formation, lipid metabolism, and microorganisms in fermented fish products

Traditional fermented fish products are favored due to their unique flavors. The fermentation process of fish is accompanied by the formation of flavor substances through a complex metabolic reaction of microorganisms, especially lipolysis and lipid oxidation. However, it is difficult to precisely control the reaction of microorganisms during the fermentation process in modern industrial production, and fermented fish products have lost their traditional characteristic flavors. The purpose of this review is to summarize the different kinds of fermented fish, core microorganisms in it, and flavor formation mechanisms, providing guidance for industrial cultural starters. Future research on the flavor formation mechanism is necessary to confirm the relationship between flavor formation, lipid metabolism, and microorganisms to ensure stable flavor and safety, and to elucidate the mechanism directly toward industrial application.