One-dimensional organic semiconductor nanotube with fluorescent response to organic amine gas and preparation method and application of one-dimensional organic semiconductor nanotube

Abstract

The invention relates to a one-dimensional organic semiconductor nanotube and a preparation method thereof. The one-dimensional organic semiconductor nanotube is formed by self-assembling a plurality of perylene bisimide derivatives with asymmetric amphipathic substituent groups at the two ends through the pai-pai interaction between perylene bisimide. The obtained one-dimensional organic semiconductor nanotube has a high fluorescence quantum yield (up to 50%). The organic nanotube suspending in a solution can be smeared to different substrates, such as glass sheets, silicon wafers and tetrafluoroethylene films, through a direct dripping film forming or rotary film forming method. The prepared organic nanotube films are provided with porous net structures, and organic amine molecules can be dispersed in the films. When the naotube is in contact with gas (with the concentration lower than the ppb grade) generated by bad meat and seafood products, the fluorescence intensity can be quenched. The safety condition of meat food can be detected with high sensitivity through the provided fluorescence method.

Description

technical field [0001] The invention belongs to organic semiconductor nanometer materials, in particular to the application of one-dimensional organic semiconductor nanotubes with supersensitive fluorescence response to organic amine gases produced by meat and seafood. Background technique [0002] For health and economic reasons, the monitoring of meat deterioration has been widely concerned and researched. The detector with the function of monitoring meat deterioration can well prevent unnecessary waste of safe meat and consumption of unsafe meat by consumers. Among them, the most significant sign of meat decomposition is the formation of biogenic amines, which are formed by microbial amino acid enzymatic decarboxylation and amination of carbonyls. The most common biogenic amines in food are putrescine (butane-1,4-diamine), cadaverine (pentane-1,5-diamine), methylamine, dimethylamine, and trimethylamine. [0003] So far, analytical methods for detecting meat spoilage mai...

AI Technical Summary

Problems solved by technology

However, all these methods have more or less defects: the preparation and processing steps before sample analysis are cumbersome; the preparation and processing before sample analysis are expensive; High training requirements for personnel

However, the one-dimensional organic semiconductor nanowires used for fluorescence sensors are not conducive to the adsorption and diffusion of the detected amine vapor on the surface of the nanowires due to the low quantum efficiency and the lack of nano-scale porous structure on the surface.

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