La-Ce-MOF nanocomposite coated quartz crystal microbalance gas sensor for the detection of amine gases and formaldehyde

Trimethylamine (TMA), Dimethylamine (DMA), Ammonia (NH3) and formaldehyde (HCHO) are typical volatile gases and able to cause great damage to the environment and the human body, and they may appear along in some particular cases such as marine meat spoilage. However, gas sensors can detect all the 4 hazardous gases simultaneously have rarely been reported. In this study, a quartz crystal microbalance (QCM) gas sensor modified with La-Ce-MOF was employed for the detection of 4 target gases (TMA, DMA, NH3 and HCHO). The sensor exhibited excellent stability (63 days), selectivity (3.51 Hz/(μmoL/L) for TMA, 4.19 Hz/(μmoL/L) for DMA, 3.14·Hz/(μmoL/L) for NH3 and 3.08·Hz/(μmoL/L) for HCHO), robustness and sensitivity towards target gases detection. Vienna Ab-initio Simulation Package calculations showed that this superior sensing performance was attributed to the preferential adsorption of target gas molecules onto the nanomicrospheres via hydrogen bond. The adsorption energy was − 0.4329 eV for TMA, − 0.5204 eV for DMA, − 0.6823 eV for NH3 and − 0.7576 eV for HCHO, all of which are physically adsorbed. In the detection of hazardous gases, sensor surface active sites were often susceptible to environmental factors and interfering substances, leading to a decrease in the sensitivity of the gas sensor, which in turn affects the signal accuracy in practical applications. This issue has been effectively addressed and the sensor has been implemented for the assessment of the salmon meat freshness, which may contribute to further advancements in the development of QCM gas sensors for monitoring food quality, human beings health and environment safety. [Display omitted] •A QCM gas sensor based on La-Ce-MOF was reported to detect 4 hazardous gases.•La-Ce-MOF were in the form of nano-microspheres with a hierarchical structure.•The La-Ce-MOF adsorption process was simulated by VASP.•The sensor was able to detect the freshness of salmon meat within 7 storage days.