Research of synthesis and neural network training on double quantum dot colorimetric fluorescent probe for freshness detection  

作　　者：Caihong Lv Yuewei Zheng Zhihao Guan Jun Qian Houbin Li Xinghai Liu 

机构地区：[1]Hubei Engineering Technology Research Center of Spectrum and Imaging Instrument,Electronic Information School,Wuhan University,Wuhan 430072,China [2]School of Nursing,Wuhan University,Wuhan 430072,China

出　　处：《Frontiers of Chemical Science and Engineering》2024年第10期145-157,共13页化学科学与工程前沿（英文版）

基　　金：the usage of all characterizations supported by the“14th Five-Year Plan”National Key Research and Development Plan Project(Grant No.2023YFE0105500);National Natural Science Foundation of China(Grant No.52173206)。

摘　　要：There are many disadvantages such as small detection range and environmental restrictions on application conditions,when the single quantum dot powder or solution is used for fluorescent probe detection.In this paper,the blue fluorescent silicon quantum dots and green fluorescent carbon quantum dots were prepared,and their fluorescence color changes after mixing in different proportions were investigated under different pH conditions.When the two quantum dots were mixed with a concentration of 0.1 mg·mL^(-1) and a mass ratio of 1:1,the fluorescence color change could be better displayed at a pH from 1 to 14.Meanwhile,the double quantum dots were prepared into two forms(ink and film),successfully realizing the device application of the fluorescent probe.The films and inkjet-printed labels were used to test the spoilage of food(pork,milk,etc.),and the color change data of the labels were collected during the spoilage test.These data were used for neural network training to predict the spoilage changes of foods.

关 键 词：silicon quantum dots carbon quantum dots fluorescent probe PH FRESHNESS 

分 类 号：X830[环境科学与工程—环境工程] O657.3[理学—分析化学] TP212[理学—化学]