Detection of Amines with Fluorescent Nanotubes: Applications in the Assessment of Meat Spoilage

被引：136

作者：

Hu, Yanyong ^{[1
]}

Ma, Xiaojie ^{[1
]}

Zhang, Yibin ^{[1
]}

Che, Yanke ^{[1
]}

Zhao, Jincai ^{[1
]}

机构：

[1] Chinese Acad Sci, Inst Chem, Key Lab Photochem, Beijing 100190, Peoples R China

来源：

ACS SENSORS | 2016年 / 1卷 / 01期

关键词：

fluorescence quenching; sensors; nanotubes; meat spoilage; biogenic amines; BIOGENIC-AMINES; SENSOR;

D O I：

10.1021/acssensors.5b00040

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

Highly fluorescent nanotubes assembled from designed asymmetric perylene diimide molecules (PDIs) exhibit high sensitivity (lowering the existing detection limit to ppb levels) and selectivity to amines in the vapor phase, which renders them capable of monitoring and assessing the deterioration of meat.

引用

页码：22 / 25

页数：4

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