纳米纤维基酸敏比色传感器的制备及应用

Preparation and application of nanofiber based acid sensitive colorimetric sensor

以壳聚糖(CS)和胶原蛋白(Col)为原料,采用静电纺丝技术制备CS/Col纳米纤维膜,采用茜素红染料构建了纳米纤维基酸敏比色传感器。利用扫描电镜、红外光谱仪和接触角测试仪对纳米纤维膜的微观形貌、化学结构和润湿性能进行测试,分析纳米纤维膜在不同pH值条件下的变色情况,并将其应用于牛奶新鲜度的检测。结果表明:纳米纤维直径集中分布在200~250 nm,为多孔结构;纤维膜具有良好的润湿效果,且润湿速度快;pH值从3增加至8,纳米纤维膜由黄色变为橘红色再变为玫红色;鲜牛奶滴在纳米纤维膜上,颜色为橘红色,牛奶变质后,颜色变为亮黄色。因此,纳米纤维基酸敏比色传感器可应用于牛奶新鲜度的检测,为牛奶智能包装的开发提供参考。

Using chitosan(CS)and collagen(Col)as raw materials,CS/Col nanofiber membrane is prepared by electrospinning technology,and alizarin red dye is used to construct nanofiber based acid sensitive colorimetric sensor.Scanning electron microscopy,infrared spectroscopy and contact angle tester are used to analyze the micro morphology,chemical structure and wettability of the nanofiber membrane.The discoloration of the nanofiber membrane at different p H value is tested and applied to the detection of milk freshness.The results show that the diameter of nanofibers is concentrated between 200 nm and 250 nm,and the nanofiber membrane forms a porous structure.The fiber film has good wetting effect and could be quickly wetted.When p H value increases from 3 to 8,the nanofiber membrane changes from yellow to orange,and then to rose red.Fresh milk drops on the nanofiber film,the color is orange,and the color becomes bright yellow after the milk goes bad.Therefore,the nanofiber based acid sensitive colorimetric sensor could be applied to the detection of milk freshness,which could provide a reference for the development of intelligent milk packaging.