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首页> 外文期刊>Sensing and Bio-Sensing Research >Identification and quality assessment of beverages using a long period grating fibre-optic sensor modified with a mesoporous thin film
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Identification and quality assessment of beverages using a long period grating fibre-optic sensor modified with a mesoporous thin film

机译：使用经中孔薄膜修饰的长周期光栅光纤传感器识别和评估饮料

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Abstract In this study, an optical fibre long period grating (LPG) sensor functionalised with a mesoporous thin film was employed for the identification and quality assessment of beverages. The principle of the discrimination of beverages using an {LPG} sensor is based on the measurement of the change in refractive index of a sensitive film, induced by the binding of the chemical compounds present in the beverage. The sensitive film deposited onto the {LPG} consisted of poly(allylamine hydrochloride) (PAH) and silica nanospheres (SiO2 NPs) with diameters ranging from 40 nm to 50 nm. {PAH} imparts selectivity, while the SiO2 {NPs} endow the film with high porosity and enhanced sensitivity. In this study, five different types of beverages, red and white wines, brandy, nihonshyu (sake, a Japanese rice wine), and shochu (a Japanese distilled beverage), prepared via distillation and fermentation, were used to assess the capability of the sensor to identify the origin of the beverages. In addition, a selection of red wines was used to evaluate the use of the sensor in the assessment of the quality of beverages. The results obtained were benchmarked against those obtained using gas chromatography–mass spectrometry for the determination of volatile compounds contributing to the flavours of a set of red wines. Principal component analysis (PCA) was employed for data analysis. This approach enabled both quality assessment of beverages and identification of the methods and materials used for their preparation.
机译：摘要在这项研究中，以具有中孔薄膜功能的光纤长周期光栅（LPG）传感器用于饮料的鉴定和质量评估。使用{LPG}传感器区分饮料的原理是基于对饮料中存在的化合物的结合引起的敏感膜折射率变化的测量。沉积在{LPG}上的感光膜由聚烯丙胺盐酸盐（PAH）和直径为40 nm至50 nm的二氧化硅纳米球（SiO2 NPs）组成。 {PAH}赋予选择性，而SiO2 {NPs}赋予膜高孔隙率和更高的灵敏度。在这项研究中，通过蒸馏和发酵制备的五种不同类型的饮料，红葡萄酒和白葡萄酒，白兰地，日本酒（日本清酒）和烧酒（日本蒸馏酒）用于评估饮料的能力。传感器以识别饮料的来源。此外，还选择了一些红酒来评估传感器在评估饮料质量方面的使用。所获得的结果与使用气相色谱-质谱法（用于测定有助于红酒的风味的挥发性化合物）所获得的结果进行基准比较。主成分分析（PCA）用于数据分析。这种方法既可以对饮料进行质量评估，也可以识别其制备方法和材料。

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