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一个三合一的多功能传感器,用于简洁地检测生物氨基和牛肉新鲜度

Dongjuan Wang¹, Xiuqian Ding¹, Jinling Xie²

¹College of Chemistry and Chemical Engineering, Qingdao University, 266071, China.

Analytica chimica acta

|December 6, 2023

概括

一个新型传感器通过颜色和光检测生物原胺 (BAs),这是食物腐烂的关键指标. 该方法为实时食品安全评估提供了一种简单,敏感和选择性的方法.

科学领域:

分析化学分析化学
食品科学食品科学食品科学
材料科学材料科学材料科学

背景情况:

生物氨基 (BA) 是食品腐败的关键指标,并构成食品安全风险.
目前的BA检测方法往往缺乏简单性,敏感性或选择性.
开发快速可靠的BA检测对于食品安全至关重要.

研究的目的:

开发一种新型,高度敏感和选择性的传感器,用于检测生物氨基胺 (BA).
通过多式联络响应,方便地实时监测食物腐烂情况.
创建一个便携式检测系统,用于现场评估食品的新鲜度.

主要方法:

一个三合一的传感器,3,6-bis(dimethylamino) -9-(ethylthio) xanthylium (PSE),是合成的.
传感器表现出多式响应:嗅觉,色度和光.
装有PSE的纸质试卷被制造用于便携式蒸汽检测.

主要成果:

该PSE传感器表现出对BA的高灵敏度和选择性,检测极限低 (0.03μM).
PSE和BA之间的核友置换反应引发了快速的多重反应.
装有PSE的纸条通过RGB色彩分析准确地确定了BA水平.

结论:

开发的PSE传感器为实时BA检测提供了一个简单,灵敏和选择性的方法.
便携式PSE试验条允许使用智能手机技术进行肉类新鲜度的非破坏性评估.
这种方法大大提高了现场食品安全监测.

关键词:

氨基酸是氨基酸中的一种.牛肉的新鲜感牛肉的新鲜感颜值测量颜色测量方法颜色测量方法光传感器光传感器智能手机 - 智能手机

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