铁掺杂磷化镍纳米颗粒的局部光热效应使蜂蜜样品中的葡萄糖敏感电化学传感成为可能

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-09-30 DOI:10.1016/j.lwt.2025.118570

Teng You , Jinyi Xie , Qiuxia Deng, Chunyan Wang, Ping Huang, Ping Jiang, Daiping He

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引用次数: 0

摘要

局部光热效应加速了电化学反应动力学，产生了更强的电化学信号，从而赋予了电化学传感器高性能。本文研究了泡沫镍负载的Fe掺杂Ni2P纳米颗粒（Fe-Ni2P/NF）作为葡萄糖检测的高效光热电催化双功能催化剂。Fe掺杂调节Ni2P的电子结构，在近红外（NIR）照射下获得优异的光热效应（PE）。PE辅助Fe-Ni2P/NF电极（PE-Fe-Ni2P/NF）具有较高的葡萄糖检测性能，灵敏度为10.30 mA mM−1 cm−2，检测下限为0.14 μM，这可能与近红外辐照加速了电子转移和扩大了电化学表面积（ECSA）有关。PE-Fe-Ni2P/NF适用于实际蜂蜜样品中葡萄糖的测定。本研究为Fe-Ni2P/NF的外热场电化学传感提供了一种创新模式，并展示了其在食品分析中的潜力。

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Localized photothermal effect of Fe-doped nickel phosphide nanoparticles enables sensitive glucose electrochemical sensing in honey samples

Localized photothermal effect accelerates the kinetics of electrochemical reaction and generates much stronger electrochemical signal, thereby endowing electrochemical sensor with high-performance. In this work, Fe doped Ni₂P nanoparticles supported on nickel foam (Fe-Ni₂P/NF) was explored as an efficient photothermal electrocatalytic bifunctional catalyst for glucose detection. Fe doping regulates electronic structure of Ni₂P and achieves excellent photothermal effect (PE) under near-infrared (NIR) irradiation. As expected, PE assisted Fe-Ni₂P/NF electrode (PE-Fe-Ni₂P/NF) shows high performance for glucose detection, with a sensitivity of 10.30 mA mM⁻¹ cm⁻² and a low limit of detection of 0.14 μM, which might be contributed to the accelerated electron transfer and enlarged electrochemical surface area (ECSA) induced by NIR irradiation. Furthermore, PE-Fe-Ni₂P/NF is applicable for glucose determination in real honey samples. This work provides an innovative paradigm for boosting electrochemical sensing of Fe-Ni₂P/NF via external thermal field and demonstrates its potential in food analysis.

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.