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The quantitative range of Fe<jats:sup>3+<\/jats:sup> content detected was 0\u2013600\u2009\u03bcM with the limit of detection at 0.76\u2009\u03bcM. Furthermore, after 20\u2009min of Fe<jats:sup>3+<\/jats:sup> addition, the intensity of the luminescence of Probe 1 solution gradually decreased with increase in Fe<jats:sup>3+<\/jats:sup> concentration. In addition, the B and G values of these images showed a linear relationship with Fe<jats:sup>3+<\/jats:sup> concentration (0\u2013500\u2009\u03bcM). Probe 1 was successfully used for the rapid determination of Fe<jats:sup>3+<\/jats:sup> concentration in real samples. This study demonstrates that Probe 1 is an excellent tool for the rapid determination of Fe<jats:sup>3+<\/jats:sup> content in real samples using a smart phone without professional equipment.<\/jats:p>","DOI":"10.1002\/bio.4224","type":"journal-article","created":{"date-parts":[[2022,3,11]],"date-time":"2022-03-11T02:04:45Z","timestamp":1646964285000},"page":"803-809","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":22,"title":["Application of a luminous intensity variation fluorescent probe for the detection of ferric ions"],"prefix":"10.1002","volume":"37","author":[{"given":"Ning","family":"Duan","sequence":"first","affiliation":[{"name":"Beijing Key Laboratory of Flavor Chemistry Beijing Technology and Business University  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Feng","family":"Guo","sequence":"additional","affiliation":[{"name":"Beijing Key Laboratory of Flavor Chemistry Beijing Technology and Business University  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bing","family":"Deng","sequence":"additional","affiliation":[{"name":"Beijing Key Laboratory of Flavor Chemistry Beijing Technology and Business University  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9944-7472","authenticated-orcid":false,"given":"Shaoxiang","family":"Yang","sequence":"additional","affiliation":[{"name":"Beijing Key Laboratory of Flavor Chemistry Beijing Technology and Business University  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hongyu","family":"Tian","sequence":"additional","affiliation":[{"name":"Beijing Key Laboratory of Flavor Chemistry Beijing Technology and Business University  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Baoguo","family":"Sun","sequence":"additional","affiliation":[{"name":"Beijing Key Laboratory of Flavor Chemistry Beijing Technology and Business University  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2022,3,18]]},"reference":[{"key":"e_1_2_6_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.minpro.2012.12.008"},{"key":"e_1_2_6_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.apgeochem.2020.104731"},{"key":"e_1_2_6_4_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf901656k"},{"key":"e_1_2_6_5_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf072460i"},{"key":"e_1_2_6_6_1","doi-asserted-by":"publisher","DOI":"10.1061\/(ASCE)0733-9372(2004)130:4(364)"},{"key":"e_1_2_6_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.watres.2013.01.021"},{"key":"e_1_2_6_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.watres.2020.115742"},{"key":"e_1_2_6_9_1","doi-asserted-by":"publisher","DOI":"10.1002\/j.1551-8833.1983.tb05073.x"},{"key":"e_1_2_6_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.corsci.2005.02.005"},{"key":"e_1_2_6_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jhazmat.2013.12.062"},{"key":"e_1_2_6_12_1","first-page":"519","volume":"4","author":"Roopashree G. 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