DICP OpenIR
Sensitivity enhancement of pH indicator and its application in the evaluation of fish freshness
Sun, Wen1,2; Li, Hui2; Wang, Han1; Xiao, Shan1; Wang, Jihui1; Feng, Liang2
KeywordSensitivity Ph Indicator Color Transition Point Fish Freshness
Source PublicationTALANTA
2015-10-01
DOI10.1016/j.talanta.2015.05.021
Volume143Pages:127-131
Indexed BySCI
SubtypeArticle
WOS HeadingsScience & Technology ; Physical Sciences
WOS SubjectChemistry, Analytical
WOS Research AreaChemistry
WOS KeywordCOLORIMETRIC SENSOR ARRAY ; OPTOELECTRONIC NOSE ; MOLECULAR RECOGNITION ; SENSING ARRAYS ; IDENTIFICATION ; DISCRIMINATION ; MEAT
AbstractThe sensitivity of pH indicators is always confined in acidic solvents used during the immobilization because of the large deviation from their color transition points. By regulating the pH of indicators using organic acid or base, the color transition points of indicators could be readily achieved and the sensitivity could be greatly enhanced. In this study, bromophenol blue was selected as an example to interpret this improvement. And Hue, Saturation and Value (HSV) color model was applied to obtain digital color information of pH indicators. In addition, other two kinds of pH indicators were chosen and regulated to their color transition points as well. The resultant indicators together with the original ones were composed to a colorimetric sensor array and utilized to determine fish freshness. Compared with the original indicators, much higher sensitivity in the detection of fish freshness was obtained by the pH regulated indicators. (C) 2015 Elsevier B.V. All rights reserved.
Language英语
WOS IDWOS:000357750200019
Citation statistics
Document Type期刊论文
Identifierhttp://cas-ir.dicp.ac.cn/handle/321008/146378
Collection中国科学院大连化学物理研究所
Affiliation1.Dalian Polytech Univ, Sch Food Sci & Technol, Dalian 116034, Liaoning, Peoples R China
2.Chinese Acad Sci, Dalian Inst Chem Phys, Key Lab Separat Sci Analyt Chem, Dalian 116023, Liaoning, Peoples R China
Recommended Citation
GB/T 7714
Sun, Wen,Li, Hui,Wang, Han,et al. Sensitivity enhancement of pH indicator and its application in the evaluation of fish freshness[J]. TALANTA,2015,143:127-131.
APA Sun, Wen,Li, Hui,Wang, Han,Xiao, Shan,Wang, Jihui,&Feng, Liang.(2015).Sensitivity enhancement of pH indicator and its application in the evaluation of fish freshness.TALANTA,143,127-131.
MLA Sun, Wen,et al."Sensitivity enhancement of pH indicator and its application in the evaluation of fish freshness".TALANTA 143(2015):127-131.
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