Voltammetry sensor based on poly(L-methionine)/reduced graphene oxide/β-cyclodextrin for the simultaneous determination of caffeine, dopamine and serotonin

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-05-05 DOI:10.1016/j.foodchem.2025.144640

Yousef M. Ahmed, Mohamed R. El-Zanaty, Ahmed Galal, Nada F. Atta

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Abstract

A novel and cost-effective electrochemical sensor is fabricated for the simultaneous detection of caffeine (CAF), dopamine (DA) and serotonin (ST) in serum samples. The design of an electrochemical sensor is achieved via layer-by-layer modification of a glassy carbon electrode surface (GCE) with poly (L-methionine) (PMT), reduced graphene oxide (RGO) and β-cyclodextrin (CD). The composite is characterized by scanning electron microscopy, X-ray diffraction, Fourier transform infrared spectroscopy and electrochemical impedance spectroscopy. The synergistic interactions between the components significantly improve the overall sensor performance. The anodic current response for CAF increases 3.9 times higher and the potential shifts negatively about – 23 mV compared to GCE. The sensor realizes detection limits as low as 0.067, 0.0311, and 0.038 μM for CAF, DA and ST, respectively. The sensor has good anti-interference capability, repeatability, stability, and reproducibility. The voltammetry method demonstrates excellent recoveries, for precise caffeine quantification in tea, coffee and energy drink samples.

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基于聚（l -蛋氨酸）/还原氧化石墨烯/β-环糊精的伏安传感器用于同时测定咖啡因、多巴胺和血清素

制作了一种新型且具有成本效益的电化学传感器，用于同时检测血清样品中的咖啡因（CAF），多巴胺（DA）和血清素（ST）。电化学传感器的设计是通过用聚l -蛋氨酸（PMT）、还原氧化石墨烯（RGO）和β-环糊精（CD）逐层修饰玻碳电极表面（GCE）来实现的。采用扫描电镜、x射线衍射、傅里叶变换红外光谱和电化学阻抗谱对复合材料进行了表征。元件之间的协同作用显著提高了传感器的整体性能。与GCE相比，CAF的阳极电流响应提高了3.9倍，电位负移约为- 23 mV。该传感器对CAF、DA和ST的检测限分别低至0.067、0.0311和0.038 μM。该传感器抗干扰能力强，重复性好，稳定性好，重现性好。伏安法可用于茶、咖啡和能量饮料样品中咖啡因的精确定量。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.