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Food Chem

Title:		A novel colorimetric sensor array based on boron-dipyrromethene dyes for monitoring the storage time of rice
Author(s):		Lin H; Man ZX; Kang WC; Guan BB; Chen QS; Xue ZL;
Address:		"School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China. School of Chemistry and Chemical Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China. Electronic address: zjw-205@163.com"
Journal Title:		Food Chem
Year:		2018
Volume:		20180620
Issue:
Page Number:		300 - 306
DOI:		10.1016/j.foodchem.2018.06.097
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"A novel colorimetric sensor array based on boron-dipyrromethene (BODIPY) dyes was developed to monitor the volatile organic compounds (VOCs) of rice at different storage times. The VOCs of rice at different storage times were analyzed through GC-MS combined with multivariate analysis, and the compound 18-crown-6 was found significantly changed during rice aging process. Aimed at 18-crown-6 with particular macrocyclic structure, a series of BODIPYs were targeted synthesized for the selection of sensitive chemically responsive dyes. Four dyes were chosen to construct colorimetric sensor array based on sensitivity to VOCs of aged rice samples. Data acquired from the interactions of dyes and rice VOCs were subjected to the principal components analysis (PCA) and linear discriminant analysis (LDA). The optimal performance obtained by the LDA model was 98.75% in prediction set. Application of BODIPYs in this work has improved the sensitivity and expanded the choices of colorimetric dyes for the specific detection"
Keywords:		Boron Compounds/chemistry *Colorimetry Coloring Agents/*chemistry Crown Ethers/chemistry Discriminant Analysis Food Handling Gas Chromatography-Mass Spectrometry Microarray Analysis Oryza/*chemistry/metabolism Principal Component Analysis Time Factors Vol;
Notes:		"MedlineLin, Hao Man, Zhong-Xiu Kang, Wen-Cui Guan, Bin-Bin Chen, Quan-Sheng Xue, Zhao-Li eng England 2018/08/02 Food Chem. 2018 Dec 1; 268:300-306. doi: 10.1016/j.foodchem.2018.06.097. Epub 2018 Jun 20"