Method for manufacturing all-solid visualized taste sense sensor array

Abstract

The invention discloses a method for manufacturing an all-solid visualized taste sense sensor array, and belongs to the technical field of sensor array manufacturing methods. The method comprises the steps of selecting hydrophobic porphyrin compounds or phthalocyanine compounds with color response to microchemical substances in a liquid sample as visualized sensitive materials; selecting a hydrophilic mixed cellulose ester microporous membrane, a hydrophobic acrylonitrile-butadiene-styrene (ABS) plastic sheet and waterproof double-faced adhesive tape as substrate manufacturing materials, taking 0.1-10 microliters of visualized sensitive material solutions through a micro-sampling device, and fixing the visualized sensitive material solutions to the mixed cellulose ester microporous membrane in pores of a substrate, wherein one visualized sensitive material is fixed in one pore; drying chloroform to obtain the visualized taste sense sensor array. The all-solid visualized taste sense sensor array has the advantages of being low in cost, high in detection precision, wide in detection range, long in service life, high in batch uniformity and the like.

Description

technical field [0001] The invention belongs to the technical field of manufacturing methods of sensor arrays, in particular to a manufacturing method of an all-solid-state visual taste sensor array. Background technique [0002] Taste sensors, also known as electronic tongues, have broad application prospects in the fields of food quality testing and environmental monitoring due to their short response time, fast detection speed, high sensitivity, small error in test results, and good repeatability. However, the existing taste sensors are mainly based on membrane potential analysis method, electrochemical method (voltammetric method, conductometric method, potential method, etc.), photoelectric method and other methods. Their common disadvantages are that the sensor manufacturing steps are cumbersome and costly. , The finished product is expensive. [0003] A large number of studies have shown that because porphyrins and phthalocyanines have large π-conjugated ring structu...

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Problems solved by technology

Visual sensor arrays based on porphyrin and phthalocyanine compounds have been reported, such as "Artificial Smell and Taste Pairs Based on Visual Sensor Arrays" on pages 639–645, Volume 145, 2014 of "Food Chemistry". Discrimination of Chinese green tea according to varieties and grade levels using artificial nose and tongue based on colorimetric sensor arrays" (Discrimination of Chinese green tea according to varieties and grade levels)" uses hydrophobic polyvinylidene fluoride film (PVDF membrane) as a visual sensor The substrate material of the array, which can greatly reduce the sensitivity of the visualization sensor array in the detection of liquid samples

Because, the chemical substances in the aqueous solution cannot fully react with the sensitive material that has penetrated into the polyvinylidene fluoride film

Furthermore, the preparation steps of the visual sensor array reported in this literature are complicated, require specialized test operators, and take a long time.

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