Fabrication of layered double hydroxide/sepiolite composite as an effective electrocatalyst for glucose determination in sport drinks

IF 2.9 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Xiaofang Sun, Fan Xiao
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引用次数: 0

Abstract

In this study, ultrathin CuAl layered double hydroxide (LDH) nanosheets were successfully deposited on sepiolite clay (SPC) support and used as an effective electrocatalyst for fabrication of a new non-enzymatic glucose sensor. According to a series of electrochemical results, the growth of CuAl LDH on SPC decreases the charge-transfer resistance in the surface of modified carbon paste electrode (CPE). At an optimum potential of + 0.40 V, the CuAl LDH/SPC modified CPE depicted a wide linear range over a concentration of 0.1 to 1450 µM with a detection limit of 0.03 µM (S/N = 3). Significantly, the established assay demonstrated a strong resistance to interference from common substances such as fructose, valine, ascorbic acid, urea, L-cysteine, and uric acid. The suggested assay was successfully employed to detect glucose in sport drinks with satisfactory results. The modified electrode with CuAl LDH/SPC presents improved electro-catalytic properties, operating at a lower working potential. It demonstrates rapid response, high stability, and reproducibility in the oxidation of glucose. These features make it a promising candidate for the development of non-enzymatic glucose sensors in the future.

制备层状双氢氧化物/沸石复合材料,作为运动饮料中葡萄糖测定的有效电催化剂
本研究成功地在海泡石粘土(SPC)载体上沉积了超薄的 CuAl 层状双氢氧化物(LDH)纳米片,并将其作为一种有效的电催化剂用于制造新型非酶葡萄糖传感器。一系列电化学结果表明,CuAl LDH 在 SPC 上的生长降低了改性碳浆电极(CPE)表面的电荷转移电阻。在 + 0.40 V 的最佳电位下,CuAl LDH/SPC 修饰的 CPE 在 0.1 至 1450 µM 的浓度范围内呈现出较宽的线性范围,检测限为 0.03 µM(S/N = 3)。值得注意的是,所建立的检测方法对果糖、缬氨酸、抗坏血酸、尿素、L-半胱氨酸和尿酸等常见物质具有很强的抗干扰性。所建议的检测方法被成功用于检测运动饮料中的葡萄糖,结果令人满意。使用 CuAl LDH/SPC 改造的电极具有更好的电催化性能,可在较低的工作电位下工作。它在葡萄糖氧化过程中表现出快速响应、高稳定性和可重复性。这些特点使其成为未来开发非酶葡萄糖传感器的理想候选材料。
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来源期刊
Journal of Food Measurement and Characterization
Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science
CiteScore
6.00
自引率
11.80%
发文量
425
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.
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