Nitrophenylboronic acids as highly chemoselective probes to detect hydrogen peroxide in foods and agricultural products

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 21, 2011, Pages 11403-11406

  Lu, Chun Ping ^a   Lin, Chieh Ti ^a   Chang, Ching Ming ^b   Wu, Shih Hsiung ^a   Lo, Lee Chiang ^c  

^a INSTITUTE OF BIOLOGICAL CHEMISTRY   (Taiwan)

^b ACADEMIA SINICA   (Taiwan)

^c NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

disposable chopsticks; dried bean curd; hydrogen peroxide; nitrophenol; nitrophenylboronic acid

Indexed keywords

ABSORPTION MAXIMA; AGRICULTURAL INDUSTRIES; ALKALINE CONDITIONS; CHEMOSELECTIVE; COLORIMETRIC METHODS; DISPOSABLE CHOPSTICKS; DRIED BEAN CURD; FOOD POISONING; FOOD PROCESSING INDUSTRY; HYDROGEN PEROXIDE CONCENTRATION; LINEAR CORRELATION; NITROPHENOLATES; NITROPHENOLS; NITROPHENYLBORONIC ACID; NON-ENZYMATIC; RAPID METHOD; RESIDUAL HYDROGEN; STERILIZING AGENTS;

AGRICULTURAL PRODUCTS; CHLORINE; FOOD PROCESSING; HYDROGEN; HYDROGEN PEROXIDE; ISOMERS; REACTION KINETICS; STERILIZATION (CLEANING);

OXIDATION;

3 NITROBENZENEBORONIC ACID; 3-NITROBENZENEBORONIC ACID; BORONIC ACID DERIVATIVE; FOOD PRESERVATIVE; HYDROGEN PEROXIDE;

ARTICLE; CHEMISTRY; COLORIMETRY; EVALUATION; FOOD ANALYSIS; METHODOLOGY; SENSITIVITY AND SPECIFICITY;

BORONIC ACIDS; COLORIMETRY; FOOD ANALYSIS; FOOD PRESERVATIVES; HYDROGEN PEROXIDE; SENSITIVITY AND SPECIFICITY;

EID: 80455144852     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf202874r     Document Type: Article

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