研究目的
To detect lard using tapered optical fiber integrated with graphene quantum dots (GQD) and gold-graphene quantum dots (Au-GQD) for future advancement in food technology.
研究成果
The research successfully demonstrated the use of tapered optical fiber sensors coated with GQDs and Au-GQDs for detecting different concentrations of lard. The Au-GQD sensor showed higher sensitivity, making it a promising tool for future food technology applications. The study also highlighted the importance of annealing temperature in enhancing sensor performance.
研究不足
The study focused solely on lard detection and did not explore the detection of other types of fats. The concentration of GQDs and Au-GQDs was fixed, potentially limiting the exploration of different responses based on concentration variations.
1：Experimental Design and Method Selection:
The study involved fabricating two types of sensors, one coated with GQD and the other with Au-GQD, to detect lard concentrations ranging from 20% to 100%. The sensitivity and fluorescence emission peaks were measured.
2：0%. The sensitivity and fluorescence emission peaks were measured.
Sample Selection and Data Sources:
2. Sample Selection and Data Sources: Lard was extracted from pig's adipose tissue, processed, and used in different concentrations for testing.
3：List of Experimental Equipment and Materials:
Standard multimode fiber (SMMF), Vytran glass processing workstation (GPX 3000 series), Ocean optic whitelight source (HL 2000), spectrophotometer (USB 4000), and Spectra Suite software.
4：Experimental Procedures and Operational Workflow:
The fiber was tapered, coated with GQD or Au-GQD, and tested with different lard concentrations. The fluorescence intensity was measured using a spectrophotometer.
5：Data Analysis Methods:
The sensitivity and linearity of fluorescence intensity emission were analyzed to determine the effectiveness of the sensors.
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