Abstract
The concept of cholesteric liquid crystal interaction with carbohydrates to create the active medium of the primary sensor converter is considered. It is proposed to use the cholesteric liquid crystal with the reflection band in the visible spectrum as the sensing element of optical carbohydrate sensors. The information signal in such sensors is formed by selective reflection (transmission) of light in the sensitive medium of primary converters of optical sensors. The analysis of the data shows that the reason for the areas of abnormal behavior of the pitch at high concentrations of the aqueous carbohydrate solution is the interface. It is shown that there is a general tendency to reduce the pitch of the supramolecular helical structure with increasing concentration of aqueous solutions in all investigated carbohydrates. Furthermore, the maximum sensitivity of the cholesteric matrix is observed at low concentrations of the solution used for their detection. The highest spectral sensitivity is observed in aqueous fructose solutions.
Highlights
Determination of the concentration of the most common carbohydrates in the human body, food, pharmaceutical forms is a topical issue in medicine for diagnosing pathologies, and in the diet therapy for determining the carbohydrate concentration in food
We suggest using a cholesteric liquid crystal with the reflection band, which lies in the visible spectrum as the sensing element of optical carbohydrate sensors
To resolve the problems caused by the difficulty of registration of the selected optical effect, a complex multi-layered structure of the sensing element, and the high cost of the active medium material, we propose to use a cholesteric liquid crystal as a material for the sensing element of optical carbohydrate sensors
Summary
Determination of the concentration of the most common carbohydrates in the human body, food, pharmaceutical forms is a topical issue in medicine for diagnosing pathologies, and in the diet therapy for determining the carbohydrate concentration in food. Optical sensor systems in which detection of carbohydrates is based on the change in the spectral characteristics of the sensitive medium are the most promising. The vast majority of such optical systems have a number of unresolved problems caused by a difficulty of registration of the selected optical effect, or a complex multi-layered structure of the sensing element. This complicates their application mainly because of the high cost. We suggest using a cholesteric liquid crystal with the reflection band, which lies in the visible spectrum as the sensing element of optical carbohydrate sensors
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