Zhiyan Chen, Xiangzhen Ye, A. Dhamodharan, Tianhao Zhou, Yajun Gao, Mingjiang Xie
{"title":"An electrochemical sensor based on full-faradaic-active nitrogen species doped porous carbon materials for highly sensitive nitrite detection","authors":"Zhiyan Chen, Xiangzhen Ye, A. Dhamodharan, Tianhao Zhou, Yajun Gao, Mingjiang Xie","doi":"10.1007/s11694-024-02865-4","DOIUrl":null,"url":null,"abstract":"<div><p>Excessive nitrite (<span>\\(\\:{\\text{NO}}_{\\text{2}}^{-}\\)</span>) addition poses a significant threat to food safety. Thus, it is desirable to construct a selective and dependable electrochemical sensor for the quantitative measurement of <span>\\(\\:{\\text{NO}}_{\\text{2}}^{-}\\)</span>. In this study, an electrochemical sensor using nitrogen-rich porous carbon (NPC) derived from graphitic carbon nitride (g-C<sub>3</sub>N<sub>4</sub>) was developed for the quantitative detection of <span>\\(\\:{\\text{NO}}_{\\text{2}}^{-}\\)</span>. The NPC synthesis involved a two-step process, namely polymerization and carbonization. The carefully designed polymerization method and optimal carbonization condition yielded an NPC material with a relatively high surface area of 593.36 m²·g⁻¹. Notably, NPC nanomaterials exhibited a high nitrogen content of 19.8%, comprising various nitrogen species (pyridinic N, pyrrolic N, and oxidized N) that are fully faradaic-active N species, leading to enhanced electrochemical properties and sensitivity. The calibration plot exhibited linearity within the concentration range of 2-3410 µM, LOD of 0.11 µM, a sensitivity of 11.32 µA·µM<sup>− 1</sup> cm<sup>− 2</sup> and further showed excellent adaptability in real sample analysis. This innovative way of creating electrochemical sensors from nitrogen-rich porous carbon materials broadens the scope of electroanalysis and provides a beneficial means of guaranteeing food safety.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 11","pages":"9132 - 9141"},"PeriodicalIF":2.9000,"publicationDate":"2024-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Measurement and Characterization","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11694-024-02865-4","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Excessive nitrite (\(\:{\text{NO}}_{\text{2}}^{-}\)) addition poses a significant threat to food safety. Thus, it is desirable to construct a selective and dependable electrochemical sensor for the quantitative measurement of \(\:{\text{NO}}_{\text{2}}^{-}\). In this study, an electrochemical sensor using nitrogen-rich porous carbon (NPC) derived from graphitic carbon nitride (g-C3N4) was developed for the quantitative detection of \(\:{\text{NO}}_{\text{2}}^{-}\). The NPC synthesis involved a two-step process, namely polymerization and carbonization. The carefully designed polymerization method and optimal carbonization condition yielded an NPC material with a relatively high surface area of 593.36 m²·g⁻¹. Notably, NPC nanomaterials exhibited a high nitrogen content of 19.8%, comprising various nitrogen species (pyridinic N, pyrrolic N, and oxidized N) that are fully faradaic-active N species, leading to enhanced electrochemical properties and sensitivity. The calibration plot exhibited linearity within the concentration range of 2-3410 µM, LOD of 0.11 µM, a sensitivity of 11.32 µA·µM− 1 cm− 2 and further showed excellent adaptability in real sample analysis. This innovative way of creating electrochemical sensors from nitrogen-rich porous carbon materials broadens the scope of electroanalysis and provides a beneficial means of guaranteeing food safety.
期刊介绍:
This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance.
The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.