A colorimetric sensor array based on natural pigments was developed to discriminate between various saccharides. Anthocyanins, pH‐sensitive natural pigments, were extracted from fruits and flowers and used as components of the sensor array. Variation in pH, due to the reaction between saccharides and boronic acids, caused obvious colour changes in the natural pigments. Only by observing the difference map with the naked eye could 11 common saccharides be divided into independent individuals. In conjunction with pattern recognition, the sensor array clearly differentiated between sugar and sugar alcohol with highly accuracy and allowed rapid quantification of different concentrations of maltitol and fructose. This sensor array for saccharides is expected to become a promising alternative tool for food monitoring. The link between anthocyanin and saccharide detection opened a new guiding direction for the application of anthocyanins in foods.

中文翻译：

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基于天然色素的比色传感器阵列，用于糖分的识别。

开发了一种基于天然色素的比色传感器阵列，以区分各种糖。花青素是pH敏感的天然色素，是从水果和花朵中提取的，并用作传感器阵列的组件。由于糖和硼酸之间的反应，pH值的变化导致天然色素的颜色发生明显变化。只有用肉眼观察差异图，才能将11种常见的糖分为独立的个体。结合模式识别，传感器阵列可以高度准确地区分糖和糖醇，并可以快速定量不同浓度的麦芽糖醇和果糖。这种用于糖类的传感器阵列有望成为一种有前途的食品监测替代工具。