基于CsPbBr3 QDs薄膜荧光传感器的三文鱼新鲜度检测

Design of Thin-film Fluorescent Sensor Based on CsPbBr3 Quantum Dots and Its Application in Salmon Freshness Detection

摘要:

针对当前三文鱼新鲜度检测效率低、缺乏快速检测手段等问题，提出了一种基于钙钛矿量子点（CsPbBr3 QDs）荧光检测技术的薄膜荧光传感器，基于该传感器开发了便携式三文鱼新鲜度实时检测系统。首先制备高性能CsPbBr3 QDs荧光纳米材料，以油胺为配体，采用热注入法制备，经乙醇离心纯化得到CsPbBr3 QDs。基于CsPbBr3 QDs荧光材料设计便携式检测传感器，集成荧光激发且检测、温湿度监测、无线传输、阈值报警等功能，可实时上传数据至手机App及上位机。CsPbBr3 QDs荧光薄膜材料对NH3灵敏度和选择性高，接触后静态猝灭，荧光强度稳定，NH3响应性能优良（R^2=0.97），稳定性和重复性好；4°C冷藏及25°C室温下，检测结果与TVB-N含量线性关系良好（R^2分别为0.93、0.94）。

Abstract:

In view of the shortage of portable, nondestructive and real-time monitoring equipment for salmon freshness in the current market, a portable detection system based on perovskite quantum dots (CsPbBr3 QDs) fluorescence detection technology was developed, which mainly included two parts: preparation of high-performance CsPbBr3 QDs fluorescent nanomaterials and integration of portable fluorescence detection devices. For QD synthesis, oleic acid and oleylamine were used as ligands. Cesium oleate precursor was hot-injected into an oleylamine (OLA)-bromobutyric acid (BBA) mixture, followed by ethanol centrifugation and purification to obtain CsPbBr3 QDs. Characterization confirmed successful synthesis, with the QDs exhibiting high sensitivity and selectivity toward NH3 and undergoing static quenching upon contact with NH3. The QD-based fluorescent film retained the quantum dots' fluorescence intensity, showing favorable ammonia response (R^2=0.97) as well as good stability and repeatability. Through hardware-software co-design, a multifunctional portable device was constructed, featuring fluorescence excitation/detection, temperature-humidity monitoring, wireless data transmission, and threshold alarm functions. Real-time detection data were uploaded to a mobile App and upper computer for visualized display and storage. Field tests on salmon samples using the CsPbBr3 QDs film on the self-built portable platform revealed good linear correlations between the detection signal and TVB-N content at 4°C (R^2=0.93) and 25°C (R^2=0.94). This method can provide a convenient, efficient, and visual rapid detection approach for food quality assessment, and offer a reliable tool for fresh food supply chain management.