High-Performance Taste Sensor Made from Langmuir-Blodgett Films of Conducting Polymers and a Ruthenium Complex

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• 作者：Marystela Ferreira ; Antonio Riul ; Jr. ; Karen Wohnrath ; Fernando J. Fonseca ; Osvaldo N. Oliveira ; Jr. ; and Luiz H. C. Mattoso
• 刊名：Analytical Chemistry
• 出版年：2003
• 出版时间：February 15, 2003
• 年：2003
• 卷：75
• 期：4
• 页码：953 - 955
• 全文大小：80K
• 年卷期：v.75,no.4(February 15, 2003)
• ISSN：1520-6882

文摘

A sensor array made up of nanostructured Langmuir-Blodgett (LB) films is used as an electronic tongue capableof identifying sucrose, quinine, NaCl, and HCl at the parts-per-billion (ppb) level, being in some cases 3 orders ofmagnitude below the human threshold. The sensing unitscomprise LB films from conducting polymers and aruthenium complex transferred onto gold interdigitatedelectrodes. Impedance spectroscopy is used as the principle of detection, and the importance of using nanostructured films is confirmed by comparing results from LBfilms with those obtained from cast films.