2 results about "Pelargonium" patented technology

This invention provides a method for preparing a visual sensor based on mulberry anthocyanins and its application in aquatic product monitoring. Using mulberry anthocyanins as an indicator, combined with citric acid, chitosan, and polyvinyl alcohol, a novel freshness sensor is constructed on filter paper via an impregnation method. The anthocyanins (MAs) exhibit a significant color change within the pH range of 3–12, and their main components are various cyanidin and pelargonidin glycosides. Testing showed that the sensor prepared by the membrane method exhibited the best stability, remaining viable for over 15 days at 4°C, and demonstrating high sensitivity to volatile ammonia. Specifically, the sensor with 1.25% MAs added showed a sensitivity of 11.79%–18.35% to 0.025%–0.1% NH3 within 30 minutes. When used for monitoring the freshness of Litopenaeus vannamei, the sensor's color difference value (ΔE) was highly correlated with storage time and TVB-N value, with the color gradually changing from purplish-red to grayish-blue, achieving visual and qualitative detection of aquatic product freshness.