Production method of semiconductor gas sensor for seafood freshness detection

A gas sensor, freshness technology, applied in instruments, measuring devices, scientific instruments, etc., can solve the problems of high detection concentration, long response/recovery time, poor selectivity, etc.

Pending Publication Date: 2021-05-18
HANGZHOU DIANZI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the selectivity of trimethylamine semiconductor gas sensors is poor, the detection concentration is high, and the response / recovery time is long, which limits its application.

Method used

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  • Production method of semiconductor gas sensor for seafood freshness detection
  • Production method of semiconductor gas sensor for seafood freshness detection
  • Production method of semiconductor gas sensor for seafood freshness detection

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1) Prepare 120mmol / L aqueous solution of cobalt acetate dihydrate and 6mol / L aqueous solution of dimethylimidazole respectively, take 10mL aqueous solution of zinc acetate dihydrate and aqueous solution of dimethylimidazole respectively, mix them well and evenly in equal volumes to obtain the The mixed solution was placed at room temperature for 30 minutes, the precipitate in the mixed solution was centrifuged, washed, and dried under vacuum conditions to obtain the product ZIF67;

[0026] 2) Take 20 mg of the product in step 1 and disperse it into 5 mL of an aqueous solution of dimethylimidazole with a concentration of 1.9 mol / L to obtain a mixed solution A;

[0027] 3) Take the zinc acetate dihydrate aqueous solution with a concentration of 120mmol / L, and add it to the mixed solution A obtained in step 2, wherein the volume ratio of the zinc acetate dihydrate aqueous solution to solution A is 1:1, mix well and put it at room temperature 30min. The precipitate in the ...

Embodiment 2

[0036] This example is similar to example 1, except that in step 2), 5 mg of the product of step 1 is taken and dispersed into 5 mL of a dimethylimidazole aqueous solution with a concentration of 1.9 mol / L to obtain a mixed solution A.

[0037] The sensitive response / recovery curves of the gas sensor prepared in embodiment 2 to different concentrations of trimethylamine gas are as follows Figure 6 shown.

Embodiment 3

[0039] This example is similar to Example 1, except that step 4) calcines the ZIF core-shell nanomaterial prepared in step 3 in air at 380°C for 2h, and the heating rate is 1.5°C / min to obtain porous and hollow Co 3 o 4 @ZnO core-shell structure.

[0040] The present invention adopts static gas distribution method to measure the sensitivity characteristic of semiconductor sensor, and the sensitivity when detecting gas is defined as (I s -I 0 ) / I 0 , among them, I s Indicates the current value of the sensor in a certain concentration of gas to be detected ， I 0 Indicates the current value of the sensor in the background gas.

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Abstract

The invention discloses a production method of a semiconductor gas sensor for seafood freshness detection, and develops a semiconductor core-shell structure nano material Co3O4@ZnO with ultrafast response and good selectivity to a trimethylamine gas. The material is prepared by oxidizing a core-shell structure ZIF67@ZIF8, and has porosity and a hollow structure; a Co3O4@ZnO nano material and terpilenol are uniformly mixed and ground to form a slurry with certain viscosity; and a silicon substrate interdigital electrode chip integrated with a micro heater and based on a MEMS technology is adopted as a sensor chip, the prepared slurry is coated in the middle of an interdigital electrode, and a sensing device with stable performance is obtained. The sensor produced by the invention has good selectivity when used for detecting a trimethylamine gas, is not interfered by ethanol, an ammonia gas and the like, is slightly influenced by environmental humidity, and is quick in response and thorough in recovery.

Description

technical field [0001] The invention relates to a semiconductor gas sensor, in particular to a semiconductor gas sensor for detecting the freshness of seafood. Background technique [0002] Seafood products are extremely perishable, and seafood products will produce trimethylamine gas as the storage time increases. The freshness of seafood products can be detected by the concentration of trimethylamine gas. At present, the trimethylamine semiconductor gas sensor has poor selectivity, high detection concentration, and long response / recovery time, which limits its application. Contents of the invention [0003] Aiming at the deficiencies of the prior art, the present invention develops a semiconductor gas-sensitive material with ultra-high sensitivity and selective specificity for trimethylamine gas through the design of nano-materials with core-shell structure, and prepares a kind of semiconductor gas-sensitive material for seafood freshness detection. semiconductor gas se...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N27/12
CPCG01N27/127
Inventor 闫文君张尔攀凌敏
Owner HANGZHOU DIANZI UNIV
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