ZnO/聚黑氨酸/改性碳糊电极在苋菜中选择性感应香兰素的伏安研究

IF 2.701
S. B. Arpitha, B. E. Kumara Swamy
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引用次数: 0

摘要

本研究将ZnO/聚黑氨酸(ZnO/PN MCPE)改性剂添加到未改性的碳糊电极中,以提高其对含苋菜花(AMR)的香兰素(VAN)的循环伏安分析灵敏度。为了对ZnO纳米颗粒进行分析,对其进行了x射线衍射(XRD)、扫描电镜(SEM)和能谱分析(EDS)。采用循环伏安法(CV)制备了用于香兰素(VAN)检测的ZnO/PN MCPE电化学传感器。研究了电化学考察、扫描速率、浓度、pH值等参数的影响。研究了在苋菜中同时测定VAN的方法。计算了检测限和定量限,吸附控制了VAN的氧化。该方法成功地应用于食品样品中香兰素的测定。这种修饰电极显示了一种很有前途的电化学传感VAN。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
ZnO/poly(nigrosine)/modified carbon paste electrode for selective sensing of vanillin in the presence of amaranth: a voltammetric study

In the current work, a ZnO/Poly Nigrosine (ZnO/PN MCPE) modifier was added to the unmodified carbon paste electrode to increase its sensitivity for analyzing vanillin (VAN) with the company of amaranth (AMR) using a cyclic voltammetric approach. In order to analyse ZnO nanoparticles, the X-ray diffraction (XRD), scanning electron microscopy (SEM) and energy disperssive X-ray spectroscopy (EDS) studies was accomplished. The ZnO/PN MCPE succeeded in the development of electrochemical sensors for the detection of vanillin (VAN) by the ZnO/PN MCPE by cyclic voltammetry (CV) technique. Many different parameters was studied such as electrochemical investigation, scan rate, concentration, pH effect was studied. The simultaneous analysis of VAN in the presence of amaranth was studied. The detection limit and quantification limit was calculated and also oxidation of VAN was adsorption controlled. This profound method was successfully implemented for the investigation of vanillin in food samples. This modified electrode shows a very promising electrochemical sensing of VAN.

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期刊介绍: The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
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