Key Laboratory of Green Chemistry & Technology, Ministry of Education, College of Chemistry, Sichuan University, Chengdu, Sichuan 610064, China.
Analytical & Testing Center, Sichuan University, Chengdu, Sichuan 610064, China.
Anal Chem. 2021 May 4;93(17):6692-6697. doi: 10.1021/acs.analchem.1c00034. Epub 2021 Apr 22.
The freshness of meat has always been the focus of attention from consumers and suppliers for health and economic reasons. Usually, amine vapors, as one of the main components of the gas produced in the process of meat spoilage, can be used to monitor meat spoilage. Here, a new ratiometric cataluminescence (CTL) sensor based on energy transfer was developed to identify amine vapors and monitor meat freshness. After Tb doping, amine vapors exhibit a dual-wavelength (490 and 555 nm) property of CTL signals when reacted on the surface of Tb-doped LaOCO, and the ratio of to () is a unique value for a given analyte within a wide range of concentrations. To illustrate the new sensor, 15 amine vapors were successfully identified using , including homologues and isomers. Besides, this sensor was used to monitor four meats, and the freshness of meats can be distinguished by cluster analysis successfully. Moreover, further discussion of energy-transfer phenomena and influence factors has facilitating effects on exploring the mechanism of energy transfer at the gas-solid interface.
由于健康和经济方面的原因，肉类的新鲜度一直是消费者和供应商关注的焦点。通常情况下，胺蒸气作为肉类变质过程中产生的气体的主要成分之一，可以用来监测肉类变质。在这里，开发了一种基于能量转移的新比率型催化发光（CTL）传感器来识别胺蒸气并监测肉类的新鲜度。在 Tb 掺杂后，当胺蒸气在 Tb 掺杂的 LaOCO 表面反应时，CTL 信号表现出双波长（490nm 和 555nm）特性，并且在很宽的浓度范围内， 与 （）的比率对于给定的分析物是一个独特的值。为了说明这个新传感器，使用 成功地识别了 15 种胺蒸气，包括同系物和异构体。此外，该传感器还用于监测四种肉类，通过聚类分析可以成功区分肉类的新鲜度。此外，对能量转移现象和影响因素的进一步讨论对探索气-固界面能量转移机制有促进作用。
