Method for preparing sensitive membrane of TiO2 sol-gel molecular engram taste sense sensor

A molecular imprinting and sensitive membrane technology, applied in the field of taste sensors, can solve the problems of expensive instruments, and achieve the effects of simple manufacturing process, wide applicability and long service life

Inactive Publication Date: 2011-11-23
GUILIN UNIV OF ELECTRONIC TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although these films have good stability and sensitivity, the preparation of LB films and chalcogenide glass films requires special equipment and expensive instruments. For example, the preparation of LB films requires membrane balances, and the preparation of chalcogenide glass films requires laser pulse deposition equipment.
The LAPS taste-sensitive film prepared by titanium dioxide molecularly imprinted sol-gel method has not been reported yet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Dissolve 10 mg of citric acid in 10 ml of isopropanol, add 0.5 ml of butyl titanate dropwise under magnetic stirring, and continue stirring for 3 h. After immersing the pretreated silicon chip in the above solution for 20 minutes, rinse with absolute ethanol, and use N 2 Blow dry and place at room temperature for 48 hours to completely hydrolyze the surface alkoxy groups. The silicon chip deposited with the sensitive film was soaked in ammonia water with a volume ratio of 1% for 30 minutes to remove the molecules of the taste template, rinsed with distilled water and absolute ethanol in turn, and dried with nitrogen to obtain a sensitive film attached to the silicon chip.

Embodiment 2

[0018] Dissolve 20 mg of quinine hydrochloride in 10 ml of isopropanol, add 0.8 ml of butyl titanate dropwise under magnetic stirring, and continue stirring for 3 h. After immersing the pretreated silicon chip in the above solution for 20 minutes, rinse with absolute ethanol, and use N 2 Blow dry and place at room temperature for 48 hours to completely hydrolyze the surface alkoxy groups. The silicon wafer deposited with the sensitive film was soaked in absolute ethanol for 30 minutes to remove taste template molecules, rinsed with distilled water and absolute ethanol in sequence, and dried with nitrogen to obtain the sensitive film attached to the silicon wafer.

Embodiment 3

[0020] Dissolve 50 mg of fructose in 10 ml of isopropanol, add 1.2 ml of butyl titanate dropwise under magnetic stirring, and continue stirring for 3 h. After immersing the pretreated silicon chip in the above solution for 20 minutes, rinse with absolute ethanol, and use N 2 Blow dry and place at room temperature for 48 hours to completely hydrolyze the surface alkoxy groups. The silicon wafer deposited with the sensitive film was soaked in absolute ethanol for 30 minutes to remove taste template molecules, rinsed with distilled water and absolute ethanol in sequence, and dried with nitrogen to obtain the sensitive film attached to the silicon wafer.

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PUM

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Abstract

The invention relates to a method for preparing a sensitive membrane of a titanium dioxide sol-gel molecular engram taste sense sensor, which is suitable for a light addressable potentionmetric sensor (LAPS). The method comprises the following steps of: preparing titanium dioxide sol solution containing taste sense substances serving as template molecules by a hydrolytic process, dipping and coating the solution to a silicon wafer of which the structure is SiO2 / Si / Al, removing a template agent, and drying by nitrogen to obtain the gel sensitive membrane of the taste sense sensor with taste sense substance molecular engram. The taste sense sensitive membrane has the optical transparency, can ensure that an addressing light source penetrates through the sensitive membrane without losing light intensity, has different response sensitivities for different taste sense substances and has the interactive response performance; a structure of the sensitive membrane is stable in liquid phase environment, so the sensitive membrane has the long service life; and a manufacturing process is simple, and expensive and complex instruments are saved. The LAPS taste sense sensor containing the sensitive membrane can be used for the qualitative identification and quantitative determination of five basic taste sense substances including sour, sweet, bitter, salt taste and fresh taste.

Description

technical field [0001] The invention relates to the field of taste sensors, in particular to a method for preparing a sensitive film suitable for light addressing potential sensors. Background technique [0002] For a long time, the taste has been mainly judged by sensory experts, but human identification has a greater subjectivity. Therefore, it is an inevitable development trend to use scientific and effective evaluation methods to evaluate the taste quality. In recent years, the quality and safety of food and medicine has attracted more and more attention. Rapid nondestructive testing technology is a scientific and technological problem that needs to be solved urgently in the field of food and medicine. Taste sensor is a sensor with bionic design to realize "artificial taste", and can realize on-site, fast and real-time detection, which is of great significance to the fields of food, drug quality monitoring and environmental monitoring. [0003] At present, the most com...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N27/30C04B41/50
Inventor 陈真诚肖文香梁晋涛赵宏田蒋行国胡寒冬
Owner GUILIN UNIV OF ELECTRONIC TECH
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