Electrochemical sensor based Chitine modified GO for determination of sulphite in food samples

In this study, chitin, a polysaccharide found in wild morel mushrooms, was isolated and used to modify the electrode surface of a nanocomposite of chitin and graphene oxide (chitin/GO), an electrochemical sensor for the detection of sulfite in food samples. A Chitin/GO nonocomposite was successfully synthesized on the surface of a glassy carbon electrode (GCE) employing structural characterizations performed using XRD and SEM. Due to the synergistic electrocatalytic effect of chitin and GO, which improved the charge transfer process in the oxidation of sulfite, electrochemical characterizations using the DPV technique demonstrated that chitin/GO/GCE was a selective sulfite sensor and had comparable or even better performance than that of other reported sulfite sensors. The linear range was established as 1 to 960 mu M, the detection limit as 0.021 mu M, and the sensitivity as 0.02751 mu A/mu M. The practical applicability of the proposed sulfite sensor was assessed in order to determine the amount of sulfite in actual samples of vinegar and pickle water. The findings revealed that the recovery (96.00% to 98.33%) and RSD (3.17% to 4.65%) values were acceptable. The findings show that the created sulfite sensor has excellent precision, acceptable validity and excellent potential for use in actual food sample analysis.