Monitoring and management of sunset yellow in sports drinks by electrochemical sensor

IF 2.9 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Measurement and Characterization Pub Date : 2023-06-15 DOI:10.1007/s11694-023-02003-6

Junhui Zhou, Chunlei Lin, Qianqian Lu, Jinlan Jiang

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引用次数: 2

Abstract

A novel electrochemical sensing method based on CuN-T/GCE modified electrode was developed for the sensitive and selective determination of sunset yellow (SY) in sports drinks. The research offers several advantages over existing techniques, such as rapid response time, low cost, and ease of operation. The modified electrode exhibited enhanced electrocatalytic activity towards SY oxidation compared to the bare electrode, resulting in an increased peak current and a reduced potential difference. The linear range of the method was from 50 nM to 10 µM, with a detection limit of 13 nM (S/N = 3). The reproducibility of the method was demonstrated with a relative standard deviation of 3.31%. The optimized conditions included the use of 0.1 M PBS buffer at pH 7.0 and a modifier content of 10 µL. The method was successfully applied to the determination of SY in sports drinks, showing high accuracy and precision with recovery rates ranging from 96.0 to 107.0%.

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电化学传感器对运动饮料中日落黄的监测与管理

建立了一种基于cu - t /GCE修饰电极的电化学传感方法，用于运动饮料中日落黄(SY)的灵敏、选择性测定。与现有技术相比，该研究具有响应时间快、成本低、易于操作等优点。与裸电极相比，修饰电极对SY氧化表现出增强的电催化活性，导致峰值电流增加和电位差降低。方法线性范围为50 ~ 10µM，检出限为13 nM (S/N = 3)。方法重复性好，相对标准偏差为3.31%。优化条件为:0.1 M PBS缓冲液，pH 7.0，改性剂含量为10µL。该方法可用于运动饮料中SY的测定，准确度和精密度较高，回收率为96.0 ~ 107.0%。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

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.