Preparation, characterization and taste sensing properties of Langmuir–Blodgett Films from mixtures of polyaniline and a ruthenium complex
作者： M. Ferreira , C.J.L. Constantino , A. Riul , K. Wohnrath , R.F. Aroca
DOI: 10.1016/S0032-3861(03)00388-4
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摘要: Abstract Langmuir–Blodgett (LB) films from a ruthenium complex, mer -[RuCl 3 (dppb)(py)] (dppb=PPh 2 (CH ) 4 PPh ; py=pyridine) (Rupy), and mixtures with varied amounts of polyaniline (PANi) were fabricated. Molecular-level interactions between the two components are investigated by surface potential, dc conductivity Raman spectroscopy measurements, particularly for mixed film 10% Rupy. For latter, better miscibility led to an interaction Rupy inducing decrease in conducting state PANi, as observed spectra measurement. The causes final properties depend on concentration Rupy, this was exploited produce sensor array made up sensing units consisting 11-layer LB pure 10 30% It is shown that combination only four non-specific allows one distinguish basic tastes detected biological systems, viz. saltiness, sweetness, sourness bitterness, at μM level.
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