Optical Properties and Sugar Content Determination of Commercial Carbonated Drinks using Surface Plasmon Resonance

H.P Chuah,W.Y.W Yusmawati,M.Y.W Mahmood

doi:10.3844/ajassp.2007.1.4

Abstract

In this study, an optical sensor based on Kretschmann SPR technique was used to detect the sugar content in commercial carbonated drinks. Three samples of carbonated drinks labeled as Coke, 100 Plus and F&N Orange have been chosen for angle scan SPR measurements. All the measurements were carried out at room temperature using He-Ne laser beam (632.8nm, 5mW) as a light source. The commercially available carbonated samples were diluted by adding distilled water to produce solutions with different sugar content. The results show that the shift of resonance angle (ΔθSPP) increases linearly with the sugar content in which the detection limit and sensor sensitivity could be quantified. Therefore, this technique could be used as optical sensor for detecting sugar content in carbonated soft drinks.

Highlights

Carbonated soft drinks are popular among many people as a drink that can quench thirst
We report the surface plasmon resonance technique as an effective optical sensor for detection of sugar content in commercial carbonated drink
In the Surface plasmon resonance (SPR) method, the resonance angle is very sensitive to the refractive index of the medium outside the gold thin film

Summary

INTRODUCTION

Carbonated soft drinks are popular among many people as a drink that can quench thirst. Sucrose that is used in carbonated drinks is made from sugar cane and sugar beets They are the most important and major ingredients used for sweetening. Surface plasmon resonance sensors have been extensively studied[1]. Phenomenon of surface plasmon resonance can be observed when p-polarized light hits a metal film under total internal reflection conditions[2]. SPR is regarded as a simple optical technique for surface and interfacial studies[4] and shows the great potential for investigating biomolecules. We report the surface plasmon resonance technique as an effective optical sensor for detection of sugar content in commercial carbonated drink. Three samples were chosen for the present investigation They are from carbonated drinks of the isotonic, cola and fruit juice category, respectively

MATERIALS AND METHODS

RESULTS AND DISCUSSION

CONCLUSION