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视觉色度标签用于实时监测储存期间葡萄和果中SO2度变化
Ziqiang Wang1, Changxiang Hao2, Nanxin Li3
1School of Medicine, Southern University of Science and Technology, No 1088 Xueyuan Blvd, Xili, Nanshan District, Shenzhen, Guangdong 518055, China.
Food chemistry
|October 11, 2024
概括
一个新的传感器,TK,通过颜色变化实时检测二氧化硫 (SO2). 这种智能标签提供了一种可靠的,独立于设备的方法来监测储存期间的食品质量和安全性.
科学领域:
- 分析化学 分析化学
- 材料科学 材料科学 材料科学
- 食品科学 食品科学 食品科学
背景情况:
- 二氧化硫 (SO2) 是一种常见的食品防腐剂,但过度消费会给健康带来风险.
- 目前的SO2检测方法可能缺乏实时功能或需要专门的设备.
- 需要有效且易于使用的方法来监测食品中的SO2含量.
研究的目的:
- 开发一种用于实时检测二氧化硫 (SO2) 的新型传感器 (TK).
- 创建一个实用的,智能标签,用于视觉和光基的SO2监测.
- 评估传感器在储存期间监测食品质量的性能和适用性.
主要方法:
- 从三胺和2-甲基-1-甲基-烯合成TK传感器.
- 使用SO2与TK的迈克尔加法反应,导致颜色和光转移.
- 通过光强度比 (I425/I647) 和颜色差异 (ΔE) 来量化传感器响应.
- 将TC纳入聚乙烯醇矩阵中,以形成智能标签.
主要成果:
- TK传感器在与SO2反应时显示出显著的颜色变化和光蓝色转移.
- 传感器在0-180μM SO2度范围内显示出高灵敏度和选择性.
- 智能标签的最大颜色差异 (ΔE) 为73.6,从勃德红色转变为无色.
- 在储存期间,葡萄和果中的SO2水平的监测成功应用.
结论:
- 新型TK传感器为SO2检测提供了一种高效的实时方法.
- 开发的智能标签为食品质量评估提供了一个可靠的,独立于设备的工具.
- 这项技术提高了食品安全,并有助于减轻与SO2暴露相关的健康风险.
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