Temperature measurement by color analysis of fluorescent spectrum using cell investigation tool impregnated with quantum dot for cell measurement on a microfluidic chip

Temperature measurement by color analysis of fluorescent spectrum using cell investigation tool impregnated with quantum dot for cell measurement on a microfluidic chip
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使用浸有量子点的细胞研究工具通过荧光光谱的颜色分析来测量温度,用于微流控芯片上的细胞测量

DOI:
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发表时间:
2011
期刊:
2011 IEEE/RSJ International Conference on Intelligent Robots and Systems
影响因子:
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通讯作者:
F. Arai
F. Arai
中科院分区:
--
文献类型:
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作者:
H. Maruyama;Kyohei Tomita;T. Masuda;F. Arai

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在本文中,我们提出了用于测量单细胞生理状况的细胞研究工具。我们利用量子点的温度依赖性开发了一种新颖的温度测量方法。细胞研究工具封装量子点并粘附在细胞膜上。这些工具可以通过光镊在溶液中进行操作。我们提出使用温度测量的颜色信息对工具进行图像处理。我们使用浸有量子点的工具通过HSV和YCrCb等多种颜色空间(H:色调,S:饱和度,V:值(亮度)。Y:亮度,Cr:红色色差,Cb:蓝色色差)来校准温度。 Y和Cr代表随温度升高单调减少,而H和Cb不代表单调变化。 Cr 的测量值比 Y 和 V 信息的值更稳定,因为色差对亮度波动具有鲁棒性。根据这些结果,我们确认了使用适合细胞分析的 Cr 信息进行温度测量。灵敏度为-1.3%/K,精度为0.3K。
In this paper, we proposed cell investigation tool for measurement of physiological conditions of single cell. We developed a novel temperature measurement method using temperature dependence of the quantum dot. The cell investigation tool encapsulates the quantum dot and adheres to the cell membrane. These tools can be manipulated in a solution by optical tweezers. We proposed image processing of the tools using the color information for temperature measurement. We calibrated the temperature using the tool impregnated with quantum dot by several color spaces such as HSV and YCrCb (H: hue, S: saturation, V: values (brightness). Y: brightness, Cr: color difference of red, Cb: color difference of blue). Y and Cr represent the monotone decrease according to the temperature increase, while H and Cb do not represent monotone variation. Measurement value by Cr is stable rather than the values by Y and V information because the color difference is robust against brightness fluctuation. From these results, we confirmed temperature measurement using Cr information suitable for cell analysis. Sensitivity is −1.3 %/K and accuracy is 0.3 K.
DOI: 10.1039/b512315a
发表时间: 2005-01-01
影响因子: 4.9
作者:
Zhang, ZR;Achilefu, S
通讯作者: Achilefu, S