Optical sensing of taste substances using rhodamine-dye-doped LB film
Optical sensing of taste substances using rhodamine-dye-doped LB film
复制标题
使用罗丹明染料掺杂 LB 薄膜对味道物质进行光学传感
DOI：
10.1117/12.276171
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发表时间：
1997
期刊：
影响因子：
--
通讯作者：
S. Muto
中科院分区：
文献类型：
--
作者：
M. Morisawa;Y. Yonezaki;K. Maekawa;G. Vishnoi;S. Muto
为了开发一种简单的味觉物质传感系统，实验研究了一种利用掺杂电压敏感染料的LB膜的光学方法。将混合比例为75：1的花生酸和具有长烃链的罗丹明B（RBC 18）染料的共混LB膜转移到ITO基底上，并用于测量（λ）f等于600 nm附近的荧光强度和RBC 18-LB膜在各种味道物质溶液中的膜电位。结果，例如，发现荧光强度随着NaCl浓度的增加而增加，但另一方面，膜电位降低。对不同的呈味物质溶液，得到了不同的模式。这些实验结果表明，使用花生酸和RBC 18的共混LB膜的光纤味觉物质传感器的可能性。
In order to develop a simple sensing system for taste substances, an optical method using an LB film doped with a voltage-sensitive dye was studied experimentally. The blended LB film of arachidic acid and rhodamine B (RBC18) dye with a long hydrocarbon chain, which as a mixture ratio of 75:1, was transferred on to the ITO substrate and was used to measure both the fluorescence intensity around (lambda) f equals 600 nm and the membrane potential of the RBC18-LB film in various taste substance solutions. As a result, for example, it was found that the fluorescence intensity increased as the NaCl concentration increased but on the other hand the membrane potential decreased. The different patterns were obtained for the different taste substance solutions. These experimental results show the possibility of an optical fiber taste substance sensor using blended LB film of arachidic acid and RBC18.