PDF(Pubmed)
Abstract：
This study aimed to fabricate and characterize a novel colorimetric indicator designed to detect ammonia (NH3) and monitor meat freshness. The sensing platform was constructed using electrospun nanofibers made from polylactic acid (PLA), which were then impregnated with anthocyanins as a natural pH-sensitive dye, extracted from red cabbage. This research involved investigating the relationship between the various concentrations of anthocyanins and the colorimetric platform\'s efficiency when exposed to ammonia vapor. Scanning electron microscope (SEM) results were used to examine the morphology and structure of the nanofiber mats before and after the dip-coating process. The study also delved into the selectivity of the indicator when exposed to various volatile organic compounds (VOCs) and their stability under extreme humidity levels. Furthermore, the platform\'s sensitivity was evaluated as it encountered ammonia (NH3) in concentrations ranging from 1 to 100 ppm, with varying dye concentrations. The developed indicator demonstrated an exceptional detection limit of 1 ppm of MH3 within just 30 min, making it highly sensitive to subtle changes in gas concentration. The indicator proved effective in assessing meat freshness by detecting spoilage levels in beef over time. It reliably identified spoilage after 10 h and 7 days, corresponding to bacterial growth thresholds (107 CFU/mL), both at room temperature and in refrigerated environments, respectively. With its simple visual detection mechanism, the platform offered a straightforward and user-friendly solution for consumers and industry professionals alike to monitor packaged beef freshness, enhancing food safety and quality assurance.
摘要：
本研究旨在制造和表征一种新型比色指示剂，旨在检测氨（NH3）和监测肉类新鲜度。传感平台是使用由聚乳酸（PLA）制成的电纺纳米纤维构建的，然后用花青素作为天然的pH敏感染料浸渍，从红卷心菜中提取。这项研究涉及调查不同浓度的花青素和比色平台的效率之间的关系，当暴露于氨蒸气。扫描电子显微镜(SEM)结果用于检查浸涂工艺之前和之后的纳米纤维垫的形态和结构。该研究还深入研究了指示剂暴露于各种挥发性有机化合物（VOC）时的选择性及其在极端湿度水平下的稳定性。此外，平台的灵敏度进行了评估，因为它遇到了浓度范围从1到100ppm的氨（NH3），不同的染料浓度。开发的指示剂在短短30分钟内显示出1ppm的MH3的特殊检测限，使其对气体浓度的细微变化高度敏感。通过检测牛肉随时间的腐败程度，该指标可有效评估肉类新鲜度。它在10小时和7天后可靠地识别腐败，对应于细菌生长阈值(107CFU/mL)，在室温和冷藏环境下，分别。凭借其简单的视觉检测机制，该平台为消费者和行业专业人士提供了一个简单且用户友好的解决方案，以监控包装牛肉的新鲜度，加强食品安全和质量保证。
