AU2021100704A4 - Method for detecting contents of nutritional ingredients in fruits by utilizing mobile phone and functionalized paper-based microfluidic chip - Google Patents
Method for detecting contents of nutritional ingredients in fruits by utilizing mobile phone and functionalized paper-based microfluidic chip Download PDFInfo
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- 238000000034 method Methods 0.000 title claims abstract description 33
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 29
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 18
- 239000004615 ingredient Substances 0.000 title claims abstract description 17
- 238000006243 chemical reaction Methods 0.000 claims abstract description 26
- 238000001514 detection method Methods 0.000 claims abstract description 26
- 238000004519 manufacturing process Methods 0.000 claims abstract description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 30
- 229930091371 Fructose Natural products 0.000 claims description 23
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 23
- 239000005715 Fructose Substances 0.000 claims description 23
- 239000001913 cellulose Substances 0.000 claims description 16
- 229920002678 cellulose Polymers 0.000 claims description 16
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 15
- 229930003268 Vitamin C Natural products 0.000 claims description 15
- 239000011521 glass Substances 0.000 claims description 15
- 235000019154 vitamin C Nutrition 0.000 claims description 15
- 239000011718 vitamin C Substances 0.000 claims description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 13
- 239000000758 substrate Substances 0.000 claims description 10
- 239000003153 chemical reaction reagent Substances 0.000 claims description 9
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- 239000002202 Polyethylene glycol Substances 0.000 claims description 8
- 229920001223 polyethylene glycol Polymers 0.000 claims description 8
- 235000005979 Citrus limon Nutrition 0.000 claims description 5
- 244000131522 Citrus pyriformis Species 0.000 claims description 5
- 241000533950 Leucojum Species 0.000 claims description 5
- 235000010672 Monarda didyma Nutrition 0.000 claims description 5
- 244000179970 Monarda didyma Species 0.000 claims description 5
- 235000014443 Pyrus communis Nutrition 0.000 claims description 5
- 239000004205 dimethyl polysiloxane Substances 0.000 claims description 5
- 235000013870 dimethyl polysiloxane Nutrition 0.000 claims description 5
- 230000002209 hydrophobic effect Effects 0.000 claims description 5
- 229920000435 poly(dimethylsiloxane) Polymers 0.000 claims description 5
- DGEZNRSVGBDHLK-UHFFFAOYSA-N [1,10]phenanthroline Chemical group C1=CN=C2C3=NC=CC=C3C=CC2=C1 DGEZNRSVGBDHLK-UHFFFAOYSA-N 0.000 claims description 4
- 238000010147 laser engraving Methods 0.000 claims description 4
- 238000010560 atom transfer radical polymerization reaction Methods 0.000 claims description 3
- 239000011248 coating agent Substances 0.000 claims description 3
- 238000000576 coating method Methods 0.000 claims description 3
- LFRDHGNFBLIJIY-UHFFFAOYSA-N trimethoxy(prop-2-enyl)silane Chemical compound CO[Si](OC)(OC)CC=C LFRDHGNFBLIJIY-UHFFFAOYSA-N 0.000 claims description 3
- 240000008790 Musa x paradisiaca Species 0.000 claims description 2
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 2
- 238000005520 cutting process Methods 0.000 claims description 2
- 238000007493 shaping process Methods 0.000 claims description 2
- 241000220324 Pyrus Species 0.000 claims 1
- 230000006870 function Effects 0.000 abstract description 3
- 238000007405 data analysis Methods 0.000 abstract description 2
- 238000004364 calculation method Methods 0.000 description 3
- NOEGNKMFWQHSLB-UHFFFAOYSA-N 5-hydroxymethylfurfural Chemical compound OCC1=CC=C(C=O)O1 NOEGNKMFWQHSLB-UHFFFAOYSA-N 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- RJGBSYZFOCAGQY-UHFFFAOYSA-N hydroxymethylfurfural Natural products COC1=CC=C(C=O)O1 RJGBSYZFOCAGQY-UHFFFAOYSA-N 0.000 description 2
- 229910000358 iron sulfate Inorganic materials 0.000 description 2
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- -1 polydimethylsiloxane Polymers 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- GHMLBKRAJCXXBS-UHFFFAOYSA-N resorcinol Chemical compound OC1=CC=CC(O)=C1 GHMLBKRAJCXXBS-UHFFFAOYSA-N 0.000 description 2
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- MGWWWSRHCOVLIU-UHFFFAOYSA-N benzene-1,3-diol;hydrochloride Chemical compound Cl.OC1=CC=CC(O)=C1 MGWWWSRHCOVLIU-UHFFFAOYSA-N 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- VJYFKVYYMZPMAB-UHFFFAOYSA-N ethoprophos Chemical compound CCCSP(=O)(OCC)SCCC VJYFKVYYMZPMAB-UHFFFAOYSA-N 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Substances [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 238000003698 laser cutting Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- CXQXSVUQTKDNFP-UHFFFAOYSA-N octamethyltrisiloxane Chemical compound C[Si](C)(C)O[Si](C)(C)O[Si](C)(C)C CXQXSVUQTKDNFP-UHFFFAOYSA-N 0.000 description 1
- 235000015206 pear juice Nutrition 0.000 description 1
- 238000004987 plasma desorption mass spectroscopy Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 230000011218 segmentation Effects 0.000 description 1
Classifications
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/02—Food
- G01N33/025—Fruits or vegetables
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01J—MEASUREMENT OF INTENSITY, VELOCITY, SPECTRAL CONTENT, POLARISATION, PHASE OR PULSE CHARACTERISTICS OF INFRARED, VISIBLE OR ULTRAVIOLET LIGHT; COLORIMETRY; RADIATION PYROMETRY
- G01J3/00—Spectrometry; Spectrophotometry; Monochromators; Measuring colours
- G01J3/46—Measurement of colour; Colour measuring devices, e.g. colorimeters
- G01J3/50—Measurement of colour; Colour measuring devices, e.g. colorimeters using electric radiation detectors
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/48—Biological material, e.g. blood, urine; Haemocytometers
- G01N33/50—Chemical analysis of biological material, e.g. blood, urine; Testing involving biospecific ligand binding methods; Immunological testing
- G01N33/52—Use of compounds or compositions for colorimetric, spectrophotometric or fluorometric investigation, e.g. use of reagent paper and including single- and multilayer analytical elements
- G01N33/521—Single-layer analytical elements
- G01N33/523—Single-layer analytical elements the element being adapted for a specific analyte
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/48—Biological material, e.g. blood, urine; Haemocytometers
- G01N33/50—Chemical analysis of biological material, e.g. blood, urine; Testing involving biospecific ligand binding methods; Immunological testing
- G01N33/82—Chemical analysis of biological material, e.g. blood, urine; Testing involving biospecific ligand binding methods; Immunological testing involving vitamins or their receptors
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N2333/00—Assays involving biological materials from specific organisms or of a specific nature
- G01N2333/415—Assays involving biological materials from specific organisms or of a specific nature from plants
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N2400/00—Assays, e.g. immunoassays or enzyme assays, involving carbohydrates
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Immunology (AREA)
- Chemical & Material Sciences (AREA)
- Physics & Mathematics (AREA)
- Hematology (AREA)
- Food Science & Technology (AREA)
- Molecular Biology (AREA)
- Urology & Nephrology (AREA)
- General Physics & Mathematics (AREA)
- Biomedical Technology (AREA)
- General Health & Medical Sciences (AREA)
- Pathology (AREA)
- Medicinal Chemistry (AREA)
- Analytical Chemistry (AREA)
- Biochemistry (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Cell Biology (AREA)
- Spectroscopy & Molecular Physics (AREA)
- Investigating Or Analysing Materials By Optical Means (AREA)
- Investigating Or Analysing Materials By The Use Of Chemical Reactions (AREA)
- Investigating Or Analyzing Non-Biological Materials By The Use Of Chemical Means (AREA)
Abstract
The disclosure discloses a method for detecting contents of nutritional
ingredients in fruits by utilizing a mobile phone and a functionalized paper-based
microfluidic chip. A device used for the method comprises a smart phone equipped
with a camera. The method comprises three steps of reaction chip fabrication, color
development and data detection. The device integrates sample detection, image
identification, data analysis, detection result output and other functions, and can
effectively realize real-time rapid detection of fruit quality.
Description
[0001] The disclosure relates to the technical field of detection, and particularly to a method for detecting contents of nutritional ingredients in fruits by utilizing a mobile phone and a functionalized paper-based microfluidic chip.
[0002] As a dietary structure is improved and consumption concept is changed, consumers have higher and higher requirements on nutritional qualities of fruits. Vitamin C, fructose and other nutrients are widely present in fresh fruits. For such nutrients, the traditional detection methods need more professional auxiliary appliances, are cumbersome in detection steps and have a certain operation difficulty, have some shortcomings such as single project, inconvenient operation, long time-consuming, high cost and the like, and can not meet the requirements of rapid detection.
[0003] The object of the disclosure is to overcome the above problems and provide a method for detecting contents of nutritional ingredients in fruits by utilizing a mobile phone and a functionalized paper-based microfluidic chip, which integrates sample detection, image identification, data analysis, detection result output and other functions, and can effectively realize real-time rapid detection of fruit quality.
[0004] The disclosure provides a method for detecting contents of nutritional ingredients in fruits by utilizing a mobile phone and a functionalized paper-based microfluidic chip, a device used for the method comprising a smart phone equipped with a camera, the method comprising the following steps:
[0005] Step 1, reaction chip fabrication: engraving a glass side according to the shape of a substrate, putting a plurality of cellulose paper whose shape is matched with the flower shape of the glass side onto the glass side, carrying out hydrophilic polyethylene glycol (PEG) treatment on the surface of the cellulose paper, and dropwise adding 0.10-0.80 L of color developing agent, and standing for 5-10 min until the cellulose paper is naturally dried in air;
[0006] Step 2, color development: dropwise adding 1~10 L of juice of a fruit to be detected to the surface of the functionalized paper-based microfluidic chip, standing and then color developing; and
[0007] Step 3, data detection: photographing the digital picture of the functionalized paper-based microfluidic chip by using the camera of the mobile phone, calculating relative grey values of various color developing areas in the picture, calculating the contents of nutritional ingredients according to a linear relationship between relative grey and concentration, and displaying the results on the screen of the mobile phone. It is noted that in the smart mobile phone, the above steps can be achieved by APP, the development of the APP can be based on an android platform and an opencv (Open Source Computer Vision Library) image processing library. The used computer language can be Java and C ++.
[0008] Further, the nutritional ingredients are vitamin C and/or fructose, the color developing agent is a phenanthroline reagent or a Seliwanoff reagent. It is noted that detection of the vitamin C and/or fructose in the detected fruit is based on different principles, and the used color developing agents are different.
[0009] The color developing reaction of vitamin C is that its reducibility is utilized to reduce Fe into Fe2+, Fe2+ can react with 1,10-phenanthroline and a red complex is generated, and therefore 1,10-phenanthroline solution and iron sulfate solution are selected as the color developing agents. However, the color developing reaction of fructose is that fructose is dehydrated under the acidic condition to generate hydroxymethyl furfural, hydroxymethyl furfural can be combined with resorcinol to generate a red compound, and therefore Seliwanoff, namely a resorcinol hydrochloric acid solution reagent, is selected as the color developing agent.
[0010] In the detection process of fructose, further, in the step of reaction chip fabrication, the fabrication method of the functionalized paper-based microfluidic chip comprises the following steps:
[0011] Step 1, engraving: engraving reaction areas connecting hydrophilic channels on the surface of the glass slide by utilizing laser according to the shape of the substrate;
[0012] Step 2, grafting: grafting hydrophilic polyethylene glycol onto the surface of cellulose paper through an atom transfer radical polymerization reaction to obtain hydrophilic cellulose paper; and
[0013] Step 3, shaping: cutting the hydrophilic cellulose paper by using a laser engraving method and put the cut hydrophilic cellulose paper onto the glass slide and the substrate.
[0014] More further, to improve the hydrophilicity of the microfluidic chip, the preparation method of the functionalized paper-based microfluidic chip also comprises the following steps: modifying allyltrimethoxysilane on the glass slide, coating polydimethylsiloxane on the substrate engraved with the flower shape, and dropwise adding the color developing agent into the reaction areas.
[0015] Further, the surface of the functionalized paper-based microfluidic chip comprises a plurality of reaction areas, the reaction areas form a snowflake structure through interconnected hydrophobic channels, and the juice drops into the center of the snowflake structure, and enters the surrounding reaction area through the hydrophobic channel from the center.
[0016] Further, in the step of data detection, the detection results are obtained through the following steps:
[0017] Step 1, image processing: converting an RGB image into a Lab color space through conversion via RGB-XYZ-Lab formula to obtain the gray value of the color developing area corresponding to the Lab color space; and
[0018] Step 2, image contrast: the contents of vitamin C and/or fructose in fruit samples are calculated by using the mobile phone according to a relationship formula of a linear relationship between the gray value measured by the functionalized paper-based microfluidic chip under the Lab color space and the concentration of vitamin C and/or fructose.
[0019] Fig. 1 is a structural diagram of a flower shape of a functionalized paper-based microfluidic chip according to the disclosure.
[0020] Fig.2 is a histogram of contents of fructose in five common fruits measured according to the disclosure.
[0021] In order to easily understand the technical means, creative feature, objectives and effects of the disclosure, the implementation process of the above technical solution will be further described.
[0022] A method for detecting contents of nutritional ingredients in fruits by utilizing a mobile phone and a functionalized paper-based microfluidic chip is utilized to prepare a polyethylene glycol functionalized paper-based microfluidic chip and 0.10-0.80 L of color developing reagent is dropwise added to the reaction area of the functionalized paper-based microfluidic chip, and the functionalized paper-based microfluidic chip is naturally dried in air after standing for 5-10 min.
[0023] The juice of fruit to be tested is squeezed, and 1-10 L of juice is added to the center area of the functionalized paper-based microfluidic chip. The juice sample reaches the detection area through the hydrophobic channel of the chip itself to react with the color developing reagent. The gray value of the reaction area is linearly related to the content of vitamin C and fructose in the juice sample.
[0024] After the reaction is completed, a mobile phone App is initiated, photos are taken by using a camera function to obtain the RGB color image of the detection area of the functionalized paper-based microfluidic chip. The color image is transformed into a gray image by using a threshold segmentation algorithm, so as to obtain the gray value of the color developing area, that is, the RGB image is firstly converted to the Lab color space through conversion via RGB-XYZ-LAB formula to obtain the gray value of the color developing area corresponding to the Lab color space.
[0025] The contents of the vitamin C and fructose in the fruit sample are calculated according to a relationship formula of a linear relationship between the gray value measured by the functionalized paper-based microfluidic chip and the concentrations of vitamin C and fructose under the Lab color space; the detection results are displayed on the screen of the mobile phone in a form of table.
[0026] Compared with the ordinary paper-based microfluidic chip, the functionalized chip has stronger hydrophilicity. In order to improve the hydrophilicity of the microfluidic chip during the preparation, the paper-based microfluidic chip is prepared by using polydimethylsiloxane as a hydrophobic material combined with the ordinary filter paper, and the process conditions are optimized. The steps are roughly as follows:
[0027] (1) modifying allyltrimethoxysilane on the glass slide;
[0028] (2) coating PDMS on the substrate engraved with flower shapes;
[0029] (3) correctly engraving the flower shape structure on the glass slide by using a laser cutting method according to the shape of the substrate;
[0030] (4) grafting polyethylene glycol having high hydrophilic performance onto the surface of the paper-based microfluidic chip through an atom transfer radical polymerization reaction to obtain a hydrophilic paper base;
[0031] (5) making the cellulose paper into a flower shape by laser engraving and putting the engraved cellulose paper onto the glass slide structure, so as to be applied to fluid detection. The paper-based microfluidic chip with a snowflake shape is obtained by a laser engraving method. Six samples can be simultaneously detected, and one of them is used as a blank control area, and detection of five fruits can be simultaneously achieved. The flower shape structure of the functionalized paper-based microfluidic chip is shown in Fig. 1, and the reaction area is located at the periphery.
[0032] The specific application of the method for detecting the contents of vitamin C and fructose in fruits is shown in the following examples.
[0033] Example 1
[0034] The paper-based microfluidic chip was used to detect the content of vitamin C in lemon. The process and steps were as follows:
[0035] 0.10-0.80 L of 10-phenanthroline reagent and an iron sulfate reagent were respectively taken and dropwise added to the reaction area of the functionalized paper-based microfluidic chip, the functionalized paper-based microfluidic chip was naturally dried in air after standing for 5-10 min, lemon juice was squeezed, 1-10 L of juice was taken with a pipette gun to be dropwise added to the center area of the functionalized paper-based microfluidic chip. When the liquid flows to the detection area, color reaction occurred, the mobile phone App was opened, the camera lens was opened to scan the functionalized paper-based microfluidic chip and collect picture information, and the content of vitamin C in lemon can be obtained after the calculation results were displayed on the interface of App.
[0036] Example 2
[0037] The paper-based microfluidic chip was used to detect the content of fructose in bergamot pear. The process and steps were as follows:
[0038] 0.10-0.80 L of Seliwanoff was taken and dropwise added to the reaction area of the functionalized paper-based microfluidic chip, the functionalized paper-based microfluidic chip was naturally dried in air after standing for 5-10 min, bergamot pear juice was squeezed, 1-10 L of juice was taken with a pipette gun to be dropwise added to the center area of the functionalized paper-based microfluidic chip. When the liquid flows to the detection area, the paper-based chip was put into an oven to be dried for minutes, the paper-based microfluidic chip was taken after completely color developing; the mobile phone App was opened, the camera lens was opened to scan the chip and collect picture information, and the content of fructose in bergamot pear can be obtained after the calculation results were displayed on the interface of App.
[0039] Example 3
[0040] The paper-based microfluidic chip was used to detect the contents of fructose in common five fruits. The process and steps were as follows:
[0041] 0.10-0.80 L of Seliwanoff was taken and dropwise added to the reaction area of the functionalized paper-based microfluidic chip, the functionalized paper-based microfluidic chip was naturally dried in air after standing for 5-10 min, lemon, bergamot pear, apple, pear and banana were peeled, edible parts were reserved, pulps were squeezed into juice, 1-10 L of juice of different fruits was taken with a pipette gun to be dropwise added to the center area of the functionalized paper-based microfluidic chip; the paper-based chip was put into an oven to be dried for minutes, the paper-based microfluidic chip was taken after completely color developing; the mobile phone App was opened, the camera lens was opened to scan the chip and collect picture information, and the content of fructose in five fruits can be obtained after the calculation results were displayed on the interface of App.
[0042] Taking fructose as an example, the contents of fructose in several common fruits measured by the above steps are shown in Fig. 2.
[0043] The above description shows and describes the basic principle, main features and advantages of the disclosure. Those skilled in the art should be understood that the disclosure is not limited by the above examples. The above examples and the Description are only for describing the principle of the disclosure, various variations and improvements can also be made without departing from the spirit and scope of the disclosure, and these variations and improvements are all included within the scope of the disclosure. The protective scope claimed by the disclosure are defined by the appended Claims and equivalents thereof.
Claims (6)
1. A method for detecting contents of nutritional ingredients in fruits by utilizing a mobile phone and a functionalized paper-based microfluidic chip, a device used for the method comprising a smart phone equipped with a camera, the method comprising the following steps: 1) reaction chip fabrication: engraving a glass side according to the shape of a substrate, putting a plurality of cellulose paper whose shape is matched with the flower shape of the glass side onto the glass side, carrying out hydrophilic polyethylene glycol (PEG) treatment on the surface of the cellulose paper, and dropwise adding a color developing agent, and standing until the cellulose paper is naturally dried in air; 2) color development: taking and dropwise adding the juice of a fruit to be detected to the surface of the functionalized paper-based microfluidic chip, standing and then color developing; and 3) data detection: photographing the digital picture of the functionalized paper-based microfluidic chip by using the camera of the mobile phone, calculating relative grey values of various color developing areas in the picture, calculating the contents of nutritional ingredients according to a linear relationship between relative grey and concentration, and displaying the results on the screen of the mobile phone.
2. The method for detecting contents of nutritional ingredients in fruits by utilizing a mobile phone and a functionalized paper-based microfluidic chip according to claim 1, wherein the nutritional ingredients are vitamin C and/or fructose, the color developing agent is a phenanthroline reagent or a Seliwanoff reagent.
3. The method for detecting contents of nutritional ingredients in fruits by utilizing a mobile phone and a functionalized paper-based microfluidic chip according to claim 1, wherein in the step of reaction chip fabrication, the fabrication method of the functionalized paper-based microfluidic chip comprises the following steps: a) engraving: engraving reaction areas connecting hydrophilic channels on the surface of a glass slide by utilizing laser according to the shape of the substrate; b) grafting: grafting hydrophilic polyethylene glycol onto the surface of cellulose paper through an atom transfer radical polymerization reaction to obtain hydrophilic cellulose paper; and c) shaping: cutting the hydrophilic cellulose paper by using a laser engraving method and put the cut hydrophilic cellulose paper onto the glass slide and the substrate.
4. The method for detecting contents of nutritional ingredients in fruits by utilizing a mobile phone and a functionalized paper-based microfluidic chip according to claim 3, wherein the fabrication method of the functionalized paper-based microfluidic chip comprises the following steps: modifying allyltrimethoxysilane on the glass slide, coating polydimethyl siloxane (PDMS) on the substrate engraved with the flower shape, and dropwise adding a color developing agent into the reaction areas.
5. The method for detecting contents of nutritional ingredients in fruits by utilizing a mobile phone and a functionalized paper-based microfluidic chip according to claim 2, wherein the surface of the functionalized paper-based microfluidic chip comprises a plurality of reaction areas which form a snowflake structure through interconnected hydrophobic channels, and the juice drops into the center of the snowflake structure.
6. The method for detecting contents of nutritional ingredients in fruits by utilizing a mobile phone and a functionalized paper-based microfluidic chip according to claim 1, wherein in the data detection step, the detection results are obtained through the following steps: i) image processing: converting an RGB image into a Lab color space through conversion via RGB-XYZ-Lab formula to obtain the gray value of the color developing area corresponding to the Lab color space; and ii) image contrast: the contents of vitamin C and/or fructose in fruit samples are calculated by using the mobile phone according to a relationship formula of a linear relationship between the gray value measured by the functionalized paper-based microfluidic chip under the Lab color space and the concentration of vitamin C and/or fructose.
1 of 2
FIG. 1
Fructose content (g/100g)
Lemon pear Bergamot 2 of 2
FIG. 2 Apple Pear Banana
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114280041A (en) * | 2021-11-26 | 2022-04-05 | 湖南大学 | Portable multi-target simultaneous detection system based on micro-fluidic chip and smart phone, and preparation method and application thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114280041A (en) * | 2021-11-26 | 2022-04-05 | 湖南大学 | Portable multi-target simultaneous detection system based on micro-fluidic chip and smart phone, and preparation method and application thereof |
| CN114280041B (en) * | 2021-11-26 | 2024-02-06 | 湖南大学 | Portable multi-target simultaneous detection system based on micro-fluidic chip and smart phone, and preparation method and application thereof |
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