Determination of caffeine content in tea based on poly(safranine T) electroactive film modified electrode

被引：70

作者：

Guo, Sujuan ^{[1
]}

Zhu, Qianqian ^{[1
]}

Yang, Baocheng ^{[1
]}

Wang, Jing ^{[1
]}

Ye, Baoxian ^{[1
]}

机构：

[1] Zhengzhou Univ, Dept Chem, Zhengzhou 450001, Peoples R China

来源：

FOOD CHEMISTRY | 2011年 / 129卷 / 03期

基金：

中国国家自然科学基金;

关键词：

Caffeine; Poly(safranine T); Tea; Voltammetry; POLY(NEUTRAL RED); GLUCOSE-OXIDASE; COFFEE BEANS; THIN-FILM; CARBON; IMMOBILIZATION; COMPONENTS; CATECHINS; GREEN; BLACK;

D O I：

10.1016/j.foodchem.2011.05.095

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Safranine T was electropolymerised on a glassy carbon electrode and then characterised by scanning electron microscope (SEM), X-ray diffraction (XRD) and electrochemical impedance spectroscopy (EIS). This uniform electropolymerised film was crystallisable and showed a high electrocatalytic ability towards the oxidation of caffeine. To avoid the interferences of the anions, Nation was covered on the surface of poly(safranine T) film modified glassy carbon electrode. As a new voltammetric sensor, this modified electrode is sensitive, selective and stable to determine caffeine content in tea. The peak current increased linearly with the concentration of caffeine in the range of 3 x 10(-7)-1 x 10(-4) M, with a detection limit of 1 x 10(-7) M. All of these make it a useful tool for determining caffeine content in tea. What's more, it produces much less organic waste compared with other analytical techniques. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：1311 / 1314

页数：4

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