An ethylvanillin electrocatalytic sensor based on perovskite La3+-doped barium stannate nanorods

IF 4 2区 农林科学 Q2 CHEMISTRY, APPLIED
Haijun Du , Minkang Hu , Shengnan Li , Yu Duan , Dexiang Wang , Wen Yang , Jun Feng
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Abstract

Herein, a series of La3+-doped BaSnO3 nanorods (Ba1-xLaxSnO3) were prepared by sol-gel method and were developed as electrochemical sensor for the electrochemical detection of ethylvanillin (EVA). The Ba1-xLaxSnO3 sensor exhibited better electrocatalytic detection performance than that of GCE and BaSnO3, which is ascribed to the enhancement of conductivity and active sites after the introduction of La3+. The optimized Ba0.995La0.005SnO3 sensor exhibited a linear range from 0.05 μM to 130 μM and a low limit of detection (LOD) of 8.6 nM. Mechanistic study demonstrated that the electrochemical oxidation process of EVA is involved the diffusion control process of two electrons and the same number of protons. Additionally, the proposed sensor for EVA demonstrated good anti-interference ability, repeatability (RSD ∼2.70 %), reproducibility (RSD ∼2.99 %), and stability (RSD ∼2.44 %). Moreover, the Ba0.995La0.005SnO3 sensor has good recoveries (100.4 %–102.4 %) for the detection of EVA in real milk powder extraction sample. The as-fabricated Ba0.995La0.005SnO3 sensor provide the possibility to detect the EVA in the real sample.

基于包晶La3+掺杂锡酸钡纳米棒的乙基香兰素电催化传感器
本文采用溶胶-凝胶法制备了一系列掺杂La3+的BaSnO3纳米棒(Ba1-xLaxSnO3),并将其开发为电化学传感器,用于乙香兰素(EVA)的电化学检测。与 GCE 和 BaSnO3 相比,Ba1-xLaxSnO3 传感器具有更好的电催化检测性能。优化后的 Ba0.995La0.005SnO3 传感器的线性范围为 0.05 μM 至 130 μM,检出限(LOD)低至 8.6 nM。机理研究表明,EVA 的电化学氧化过程涉及两个电子和相同数量质子的扩散控制过程。此外,所提出的 EVA 传感器具有良好的抗干扰能力、重复性(RSD ∼ 2.70 %)、再现性(RSD ∼ 2.99 %)和稳定性(RSD ∼ 2.44 %)。此外,Ba0.995La0.005SnO3 传感器对实际奶粉提取样品中 EVA 的检测具有良好的回收率(100.4 %-102.4 %)。制作完成的 Ba0.995La0.005SnO3 传感器为检测真实样品中的 EVA 提供了可能。
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来源期刊
Journal of Food Composition and Analysis
Journal of Food Composition and Analysis 工程技术-食品科技
CiteScore
6.20
自引率
11.60%
发文量
601
审稿时长
53 days
期刊介绍: The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.
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