title: A new room temperature gas sensor based on pigment-sensitized TiO2 thin film for amines determination.
abstract: A new room temperature gas sensor was fabricated with pigment-sensitized TiO2 thin film as the sensing layer. Four natural pigments were extracted from spinach (Spinacia oleracea), red radish (Raphanus sativus L), winter jasmine (Jasminum nudiflorum), and black rice (Oryza sativa L. indica) by ethanol. Natural pigment-sensitized TiO2 sensor was prepared by immersing porous TiO2 films in an ethanol solution containing a natural pigment for 24h. The hybrid organic-inorganic formed films here were firstly exposed to atmospheres containing methylamine vapours with concentrations over the range 2-10 ppm at room temperature. The films sensitized by the pigments from black-rice showed an excellent gas-sensitivity to methylamine among the four natural pigments sensitized films due to the anthocyanins. The relative change resistance, S, of the films increased almost linearly with increasing concentrations of methylamine (r=0.931). At last, the black rice pigment sensitized TiO2 thin film was used to determine the biogenic amines generated by pork during storage. The developed films had good sensitivity to analogous gases such as putrscine, and cadaverine that will increase during storage.
authors.affiliation: School of Food and Biological Engineering, Jiangsu university, 301 Xuefu Road, 212013 Zhenjiang, Jiangsu, China.
authors.forename: Li
authors.initials: L
authors.lastname: Yanxiao
authors.affiliation: School of Food and Biological Engineering, Jiangsu university, 301 Xuefu Road, 212013 Zhenjiang, Jiangsu, China. Electronic address: zou_xiaobo@ujs.edu.cn.
authors.forename: Zou
authors.initials: Z
authors.lastname: Xiao-bo
authors.affiliation: School of Food and Biological Engineering, Jiangsu university, 301 Xuefu Road, 212013 Zhenjiang, Jiangsu, China.
authors.forename: Huang
authors.initials: H
authors.lastname: Xiao-wei
authors.affiliation: School of Food and Biological Engineering, Jiangsu university, 301 Xuefu Road, 212013 Zhenjiang, Jiangsu, China.
authors.forename: Shi
authors.initials: S
authors.lastname: Ji-yong
authors.affiliation: School of Food and Biological Engineering, Jiangsu university, 301 Xuefu Road, 212013 Zhenjiang, Jiangsu, China.
authors.forename: Zhao
authors.initials: Z
authors.lastname: Jie-wen
authors.affiliation: School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom.
authors.forename: Mel
authors.initials: M
authors.lastname: Holmes
authors.affiliation: The Research center of China Hemp Materials, Beijing, China.
authors.forename: Limin
authors.initials: L
authors.lastname: Hao
mesh_terms: D000818:Animals; D000872:Anthocyanins / Q000737:chemistry; D001679:Biogenic Amines / Q000737:chemistry / Q000302:isolation & purification*; D015374:Biosensing Techniques; D005504:Food Analysis; D005740:Gases / Q000737:chemistry / Q000302:isolation & purification*; D008460:Meat; D013552:Swine; D013696:Temperature; D014025:Titanium / Q000737:chemistry
chemical_list: D000872:Anthocyanins; D001679:Biogenic Amines; D005740:Gases; C009495:titanium dioxide; D014025:Titanium
keywords: Amine; Anthocyanin; Nature pigment; Sensitize; Titanium dioxide film