Ratiometric Cataluminescence Sensor of Amine Vapors for Discriminating Meat Spoilage

The freshness of meat has always been the focus of attention from consumers and suppliers for health and economic reasons. Usually, amine vapors, as one of the main components of the gas produced in the process of meat spoilage, can be used to monitor meat spoilage. Here, a new ratiometric cataluminescence (CTL) sensor based on energy transfer was developed to identify amine vapors and monitor meat freshness. After Tb doping, amine vapors exhibit a dual-wavelength (490 and 555 nm) property of CTL signals when reacted on the surface of Tb-doped La2O2CO3, and the ratio of I-555 to I-490 (R-555/490) is a unique value for a given analyte within a wide range of concentrations. To illustrate the new sensor, 15 amine vapors were successfully identified using R-555/490, including homologues and isomers. Besides, this sensor was used to monitor four meats, and the freshness of meats can be distinguished by cluster analysis successfully. Moreover, further discussion of energy-transfer phenomena and influence factors has facilitating effects on exploring the mechanism of energy transfer at the gas-solid interface.

Automated summary

A new ratiometric cataluminescence sensor based on energy transfer has been developed to identify amine vapors and monitor meat freshness, successfully distinguishing 15 amine vapors and four types of meats. This sensor also facilitates exploring the mechanism of energy transfer at the gas-solid interface through discussions on energy transfer phenomena and influencing factors.