Detection of Sudan Dyes Based on Inner-Filter Effect with Reusable Conjugated Polymer Fibrous Membranes.

Developing effective methods for detecting illegal additives in food or seasoning is of great significance. In this study, a sensing strategy for selective detection of Sudan dyes was designed based on the fluorescence inner-filter effect (IFE) by using poly(phenylenevinylene) (PPV) solid materials in combination with an optimized experimental protocol. Two types of fluorescent solid materials, electrospun fibrous membranes and drop-cast films, were fabricated with PPV as the fluorophore and poly(vinyl alcohol) as the matrix, respectively. Sudan dyes greatly quenched the fluorescence of the membrane and film, whereas other food colorings or possible food ingredients displayed a much smaller or negligible quenching effect. The sensing mechanism was studied, and the selectivity was ascribed to IFE, which requires the overlap between the absorption of the analyte and absorption/emission of the sensing material. The form of materials (membrane or film), the content of PPV, and the cross-linking process did not have much influence on the selectivity and sensitivity, which is consistent with the IFE mechanism and demonstrates the advantage of not requiring strict control of the preparative process. All the cross-linked materials were found to be stable against water/humidity and displayed good reversibility in sensing and can be reused at least for 10 cycles with negligible influence on the sensing performance. A cross-linked membrane was selected for detecting Sudan dyes in chili powder because folding did not affect the mechanical stability of the membrane. Two different protocols were used to pretreat the chili samples, which allowed the detection of Sudan dyes in chili powder as well as the discrimination of Sudan dyes from synthetic food coloring such as allura red. This study provides a facile and cost-effective method for preparing reusable sensing materials for detecting some dyes in commercial foods or food seasonings.