Bedoukian   RussellIPM   RussellIPM   Piezoelectric Micro-Sprayer


Home
Animal Taxa
Plant Taxa
Semiochemicals
Floral Compounds
Semiochemical Detail
Semiochemicals & Taxa
Synthesis
Control
Invasive spp.
References

Abstract

Guide

Alphascents
Pherobio
InsectScience
E-Econex
Counterpart-Semiochemicals
Print
Email to a Friend
Kindly Donate for The Pherobase

« Previous AbstractDevelopment of sensitive and selective food sensors using new Re(I)-Pt(II) bimetallic complexes to detect volatile biogenic sulfides formed by meat spoilage    Next AbstractElucidation of the calcineurin-Crz1 stress response transcriptional network in the human fungal pathogen Cryptococcus neoformans »

Food Chem


Title:Bimetallic-based food sensors for meat spoilage: Effects of the accepting metallic unit in Fe(II)CNM(A) (M(A)?ª+=?ª+Pt(II) or Au(I)) on device selectivity and sensitivity
Author(s):Chow CF;
Address:"Department of Science and Environmental Studies, The Education University of Hong Kong, 10 Lo Ping Road, Tai Po, Hong Kong Special Administrative Region. Electronic address: cfchow@eduhk.hk"
Journal Title:Food Chem
Year:2019
Volume:20190716
Issue:
Page Number:125190 -
DOI: 10.1016/j.foodchem.2019.125190
ISSN/ISBN:1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:"Technologies for monitoring meat spoilage are important to ensuring consumer safety. As dimethyl sulfide (DMS) is a reliable marker for meat freshness, sensitive and selective DMS sensors are of great interest. Herein, two trinuclear cyano-bridged bimetallic donor-acceptor ensembles, Fe(II)(bpy)(2)(CN)(2)-[Pt(II)(DMSO)Cl(2)](2) (1) and Fe(II)(bpy)(2)(CN)(2)-[Au(I)Cl](2), were synthesized, and corresponding solid-supported sensors were fabricated to determine the effect of the acceptor metal (M(A)) on DMS detection. Changing M(A) from Au(I) to Pt(II) improved the sensitivity and selectivity owing to changes in the relative thermodynamic stabilities of the complex and M(A)-DMS adduct. When applied to real meat samples, 1 exhibited a linear spectroscopic response to DMS, even in the presence of interfering compounds, with a method detection limit of 1.0?ª+ppm. The total bacteria count and gas chromatography-mass spectrometry results revealed that the spectroscopic signal generated by 1 correlated with the microbial growth level and DMS concentration during meat spoilage"
Keywords:Coordination Complexes/chemical synthesis/*chemistry Food Analysis/instrumentation/*methods Food Microbiology Gold/chemistry Limit of Detection Meat/*analysis/microbiology Platinum/chemistry Sensitivity and Specificity Sulfides/*analysis Volatile Organic;
Notes:"MedlineChow, Cheuk-Fai eng England 2019/07/23 Food Chem. 2019 Dec 1; 300:125190. doi: 10.1016/j.foodchem.2019.125190. Epub 2019 Jul 16"

 
Back to top
 
Citation: El-Sayed AM 2024. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
© 2003-2024 The Pherobase - Extensive Database of Pheromones and Semiochemicals. Ashraf M. El-Sayed.
Page created on 27-12-2024