咪唑鎓基聚二乙炔时间-温度指示器的特性研究  

Study on properties of imidazolium-based polydiacetylene time-temperature indicator

作　　者：夏远芳 曹栋[1] XIA Yuanfang;CAO Dong(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品与发酵工业》2023年第22期245-250,共6页Food and Fermentation Industries

摘　　要：该研究探索了咪唑鎓基聚二乙炔复合体的时温敏感变色特性,为其作为时间-温度指示器监测食品品质变化的应用提供参考依据。将咪唑鎓基修饰的二乙炔单体{3-methyl-1-[3-(pentacosa-10,12-diynamido)propyl]-1H-imidazol-3-ium,PCDA-IUM}与未经修饰的二乙炔单体(10,12-pentacosadiynoic acid,PCDA)按不同物质的量之比(下同)进行复配,通过自组装法和紫外光致聚合法制备了咪唑鎓基聚二乙炔复合体(聚PCDA/PCDA-IUM)。采用傅里叶变红外光谱对聚二乙炔的结构进行表征,通过紫外-可见光谱研究其热致变色性能。相比于单一组分的聚二乙炔,复合体的变色温度显著降低,颜色转变程度更大。其中,物质的量之比为1∶1的复合体可于25℃发生由蓝向粉紫色转变,且调整体系浓度可调控达到变色终点的时间。因此,聚PCDA/PCDA-IUM(1∶1)有作为时间-温度传感器应用于监测食品品质变化的潜力。This study aimed to investigate the time-temperature sensitive color-changing properties of imidazolium-based polydiacetylene complexes for use as a time-temperature indicator to monitor changes in food quality.Imidazolium-based polydiacetylene complexes(poly PCDA/PCDA-IUM) were prepared by self-assembly and UV photopolymerization by combining imidazolium-based diacetylene monomers with unmodified diacetylene monomers in different molar ratios.The structures of polydiacetylenes were characterized by FT-IR and their thermochromic properties were studied by UV-Vis spectroscopy.Results showed that the complexes had lower color-changing temperatures and greater color transition than single-component polydiacetylene.Among them,the complex with a molar ratio of 1∶1 could change color at 25 ℃ and the color-changing lifetime could be regulated by adjusting the concentration of the system.Therefore,poly PCDA/PCDA-IUM(1∶1) has the potential to be applied as a time-temperature indicator for monitoring food quality changes.

关 键 词：聚二乙炔 时间-温度 颜色转变 咪唑鎓 食品品质 

分 类 号：TP212[自动化与计算机技术—检测技术与自动化装置] TS207.3[自动化与计算机技术—控制科学与工程]