|
KMID : 1024420100140010049
|
|
Food Engineering Progress
2010 Volume.14 No. 1 p.49 ~ p.53
|
|
|
Effect of SPR Chip with Nano-structured Surface on Sensitivity in SPR Sensor
|
|
Cho Young-Jin
Kim Chul-Jin
Kim Nam-Soo
Kim Chong-Tai
Kim Tae-Eun
Kim Hyo-Sop
Kim Jae-Ho
|
|
|
Abstract
|
|
|
|
Surface plasmon resonance (SPR) which is utilized in thin film refractometry-based sensors has been concerned on measurement of physical, chemical and biological quantities because of its high sensitivity and label-free feature. In this paper, an application of SPR to detection of alcohol content in wine and liquor was investigated. The result showed that SPR sensor had high potential to evaluate alcohol content. Nevertheless, food industry may need SPR sensor with higher sensitivity. Herein, we introduced a nano-technique into fabrication of SPR chip to enhance SPR sensitivity. Using Langmuir-Blodgett (LB) method, gold film with nano-structured surface was devised. In order to make a new SPR chip, firstly, a single layer of nano-scaled silica particles adhered to plain surface of gold film. Thereafter, gold was deposited on the template by an e-beam evaporator. Finally, the nano-structured surface with basin-like shape was obtained after removing the silica particles by sonication. In this study, two types of silica particles, or 130 nm and 300 nm, were used as template beads and sensitivity of the new SPR chip was tested with ethanol solution, respectively. Applying the new developed SPR sensor to a model food of alcoholic beverage, the sensitivity showed improvement of 95% over the conventional one.
|
|
|
KEYWORD
|
|
|
SPR, nano-structured chip, sensitivity, alcohol content
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|