Preparation and Characterization of a Pectin Membrane-Based Optical pH Sensor for Fish Freshness Monitoring

被引：35

作者：

Hasanah, Uswatun ^{[1
,2
]}

Setyowati, Mita ^{[3
]}

Efendi, Rustam ^{[4
]}

Muslem, Muslem ^{[4
]}

Sani, Nor Diyana Md ^{[5
]}

Safitri, Eka ^{[4
]}

Heng, Lee Yook ^{[6
,7
]}

Idroes, Rinaldi ^{[4
,8
]}

机构：

[1] Univ Syiah Kuala, Grad Sch Math & Appl Sci, Banda Aceh 23111, Indonesia

[2] Univ Teuku Umar, Dept Fisheries, Fac Fisheries & Marine Sci, West Aceh 23615, Indonesia

[3] Univ Teuku Umar, Dept Agron, Fac Agr, West Aceh 23615, Indonesia

[4] Univ Syiah Kuala, Fac Math & Nat Sci, Dept Chem, Banda Aceh 23111, Indonesia

[5] Sanichem Resources Sdn Bhd, 7&7A Jalan Timur 6-1A Mercato Enstek, Bandar Estek 71060, Nsn, Malaysia

[6] Univ Kebangsaan Malaysia, Fac Sci & Technol, Sch Chem Sci & Food Technol, Bangi 43600, Sgr, Malaysia

[7] Univ Kebangsaan Malaysia, LESTARI, Southeast Asia Disaster Prevent Res Initiat SEADP, Bangi 43600, Sgr, Malaysia

[8] Univ Syiah Kuala, Fac Math & Nat Sci, Dept Pharm, Banda Aceh 23111, Indonesia

来源：

BIOSENSORS-BASEL | 2019年 / 9卷 / 02期

关键词：

optical pH sensor; pectin; chromoionophore; fish freshness; QUALITY; FOOD; SPOILAGE; LABEL; FILMS;

D O I：

10.3390/bios9020060

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

In a simple and instant procedure for detecting fish freshness, a hydrogel and hydrophilic pectin matrix membrane was used successfully as an optical pH sensor by immobilizing the chromoionophore ETH 5294 (CI), which is very selective and sensitive for the membrane. The Pe/CI optical pH sensor exhibited excellent linearity between pH 5 and pH 9, with a sensor response time of 5 min and reproducibility of 1.49% relative standard deviation (RSD). The sensor showed response stability for 15 days and a response reduction of 8.6%. The sensor's capability was demonstrated by the detection of fish freshness for 17 days at 4 degrees C.

引用

页数：8

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