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A kind of preparation method of nano-sensing paste for sucrose detection chip printing

A technology for detecting chips and sensing pastes, which can be used in measurement devices, analytical materials, and electrochemical variables of materials, etc., can solve the problems of fast and accurate detection, time-consuming operations, and cumbersome equipment at the same time, and achieve good market application prospects. , low cost, the effect of improving the linear range

Active Publication Date: 2022-04-15
NANJING TECH UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Common sucrose detection methods currently on the market include chromatography, spectrophotometry, qualitative chemistry, refraction, and optical rotation. These methods either require expensive and cumbersome equipment, or have disadvantages such as time-consuming and complicated operations, and cannot meet Requirements for fast and accurate detection

Method used

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  • A kind of preparation method of nano-sensing paste for sucrose detection chip printing
  • A kind of preparation method of nano-sensing paste for sucrose detection chip printing
  • A kind of preparation method of nano-sensing paste for sucrose detection chip printing

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Effect test

Embodiment 1

[0034] A preparation method for nano-sensing slurry printed on a sucrose detection chip, comprising the following steps:

[0035] (1) Weigh 0.037258g (0.1mmol) cerium chloride heptahydrate and dissolve it in 100mL deionized water, stir the solution until it is clear and transparent to obtain solution A, weigh 2.9g (0.1mmol) polyvinylpyrrolidone and dissolve it in 100mL deionized water In water, stir the solution until it is clear and transparent to obtain solution B. Mix solutions A and B and continue to stir for 30 minutes. Add about 3mL of ammonia water to the mixed solution to make the pH = 7. At this time, the solution becomes a light red flocculent suspension. Continue to After stirring for 30 minutes, transfer the suspension into a hydrothermal kettle. The temperature of the hydrothermal kettle is controlled at 90°C, and the heating time is 24 hours. After the hydrothermal reaction is completed, the product is cooled to room temperature, taken out and transferred to a 50m...

Embodiment 2

[0049] A preparation method for nano-sensing slurry printed on a sucrose detection chip, comprising the following steps:

[0050] (1) Weigh 0.1864g (0.5mmol) cerous chloride heptahydrate and dissolve it in 100mL deionized water, stir the solution until it is clear and transparent to obtain solution A, weigh 5.8g (0.2mmol) polyvinylpyrrolidone and dissolve it in 100mL deionized water In water, stir the solution until it is clear and transparent to obtain solution B. Mix solutions A and B and continue to stir for 30 minutes. Add 4ml of ammonia water to the mixed solution to make the pH = 8. At the same time, the solution becomes a light red flocculent suspension and continue to stir for 30 minutes. Finally, the suspension was transferred to a hydrothermal kettle, the temperature of the oven was controlled at 110°C, and the heating time was 20 hours. After cooling to room temperature, it was taken out and moved into a 50ml centrifuge tube, and water and ethanol were added to centr...

Embodiment 3

[0059] A preparation method for nano-sensing slurry printed on a sucrose detection chip, comprising the following steps:

[0060](1) Weigh 0.74516g (2mmol) cerous chloride heptahydrate and dissolve it in 100mL deionized water, stir the solution until it is clear and transparent to obtain solution A, weigh 14.5g (0.5mmol) polyvinylpyrrolidone and dissolve it in 100mL deionized water , Stir the solution until it is clear and transparent to obtain solution B. Mix solutions A and B and continue to stir for 30 minutes. Add 5 mL of ammonia water to the mixed solution to make the pH = 9. At the same time, the solution becomes a light red flocculent suspension. Continue to stir for 30 minutes. Transfer this suspension into a hydrothermal kettle, control the oven temperature at 135°C, and heat for 16 hours. After cooling to room temperature, take it out and transfer it to a 50ml centrifuge tube, add water and ethanol to centrifuge and wash three times, and set the centrifuge speed to 80...

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Abstract

The invention belongs to the technical field of sucrose detection chips, and relates to a preparation method of nano-sensing slurry used for printing sucrose detection chips. The synthesis steps of nano-sensing slurry are: configuration and synthesis of cerium oxide nanorod solution; preparation of Cu-Co Prussian blue analogue synthesis solution C and D; Cu-Co Prussian blue analogue in cerium oxide nanorod suspension Synthesis. The composite material is centrifuged, dried and mixed with conductive carbon ink in a certain proportion, and the mixed slurry is made into a printable state by adding ethanol, and then the biosensing chip is prepared by screen printing technology. The slurry synthesis method is simple, the process is controllable, and it is easy to realize commercialization. It can control the working potential at a low potential of ‑0.2V, and has a very wide linear range for the detection of product hydrogen peroxide, meeting the needs of sucrose concentration detection in different markets. .

Description

technical field [0001] The invention belongs to the technical field of sucrose detection chips, and relates to a preparation method of nano-sensing slurry used for printing sucrose detection chips. Background technique [0002] Sucrose is a common disaccharide, which is formed by the dehydration condensation of the hemiacetal hydroxyl group of a molecule of glucose and the hemiacetal hydroxyl group of a molecule of fructose. Sucrose is ubiquitous in the roots, stems, leaves and fruits of the plant kingdom, especially in sugarcane, sugar beet and maple sap. It is the main component of edible sugar and also an important food and sweet condiment. In addition to being used as a sweetener, sucrose is also used as a nutrient for yeast. During the fermentation process, if the sucrose content is too high, it will inhibit the fermentation reaction, and if it is too low, it will lead to the death of microorganisms and fail to achieve the fermentation effect. Therefore, preparing an e...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N27/327G01N27/48
CPCG01N27/3277G01N27/3278G01N27/48
Inventor 储震宇张可金万勤庞军
Owner NANJING TECH UNIV
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