壳聚糖基物理水凝胶的制备及其在味觉传感中的应用

Preparation and Taste Sensing Application of Chitosan Based Physical Hydrogels

传统的食品检测普遍依赖于大型仪器,而样品的运输、前处理复杂、专业人员的技能要求、仪器昂贵等局限性难以实现实时、快速的检测。水凝胶传感器由于便携化的优势能达到现场实时的快速检测要求,是当前新兴的传感基材的首选。本研究通过原子转移自由基聚合(ATRP)反应制备了天然生物质壳聚糖基的物理水凝胶,通过荧光光学手段能检测四种味觉(酸、甜、苦、咸)模拟分子,实现柔性传感检测材料的便携化和实时检测的功能,该研究满足环境中柠檬酸、葡萄糖、单宁酸、氯化钠的现场检测要求。

Traditional food testing generally relies on large-scale instruments and limitations such as sample transportation,complex pre-treatment,professional skill requirements and expensive instruments make it difficult to achieve real-time and rapid testing.Due to the advantages of portability,hydrogel sensors can meet the requirements of on-site real-time rapid detection,and are the first choice for emerging sensing substrates.Natural biomass chitosan-based physical hydrogels were prepared by atom transfer radical polymerization(ATRP),and four taste(sour,sweet,bitter,salty)simulated molecules were detected by fluorescent optical,which meant to achieve flexibly.The portability and real-time detection function of the sensing detection material met the requirements of on-site detection of citric acid,glucose,tannic acid and sodium chloride in the environment.