Optical sensors for determining phenolic compounds with different structures

被引：4
作者：
Rodionov, P. V. [1 ]
Veselova, I. A. [1 ]
Shekhovtsova, T. N. [1 ]
机构：
[1] Moscow MV Lomonosov State Univ, Dept Chem, Moscow 119991, Russia
来源：
JOURNAL OF ANALYTICAL CHEMISTRY | 2013年 / 68卷 / 11期
基金：
俄罗斯基础研究基金会;
关键词：
optical sensor; phenolic compounds; FIBER REFLECTANCE SENSOR; CHEMICAL SENSOR; STACKED FILMS; BIOSENSOR; IMMOBILIZATION; CHITOSAN; PEROXIDASE; ADRENALINE; TYROSINASE; MEMBRANE;
D O I：
10.1134/S1061934813110130
中图分类号：
O65 [分析化学];
学科分类号：
070302 ; 081704 ;
摘要：
The literature data published in 1993-2012 on the development and application of optical sensors for the determination of phenolic compounds of various structures are summarized. The design, analytical characteristics, and advantages and disadvantages of the existing optical sensors are reviewed, and some examples of using optical sensors in the analysis of real samples, including those from field experiments, are considered in detail.
引用
收藏
页码：931 / 941
页数：11
相关论文
共 50 条
  • [41] Antioxidant phenolic compounds of pomegranate wines produced by different maceration methods
    Akalin, Arda Can
    Bayram, Mustafa
    Anli, Rahmi Ertan
    JOURNAL OF THE INSTITUTE OF BREWING, 2018, 124 (01) : 38 - 44
  • [42] Comparison of Different Extraction Solvent Mixtures for Characterization of Phenolic Compounds in Strawberries
    Kajdzanoska, Marina
    Petreska, Jasmina
    Stefova, Marina
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2011, 59 (10) : 5272 - 5278
  • [43] Phenolic, antioxidant capacity, and antinutritional compounds in different Australian Acacia seeds
    Chong, Wei Shan Cassandra
    Tilbrook, Dale
    Pereira, Gavin
    Dykes, Gary A.
    George, Nicholas
    Coorey, Ranil
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2025, 60 (01)
  • [44] Stability evaluation of gardenia yellow pigment in presence of different phenolic compounds
    Wu, Jun
    Wang, Xiaona
    He, Yu
    Li, Jieying
    Ma, Keke
    Zhang, Yifan
    Li, Haoran
    Yin, Caiping
    Zhang, Yinglao
    FOOD CHEMISTRY, 2022, 373
  • [45] Effect of different operating conditions on the extraction of phenolic compounds in orange peel
    M'hiri, N.
    Ioannou, I.
    Boudhrioua, N. Mihoubi
    Ghoul, M.
    FOOD AND BIOPRODUCTS PROCESSING, 2015, 96 : 161 - 170
  • [46] Composition Analysis of Phenolic Compounds with Different Polarities in Walnut Green Husk
    Liu R.
    Xie C.
    Wu S.
    Yang F.
    Zhang M.
    Journal of Food Science and Technology (China), 2019, 37 (06): : 88 - 93
  • [47] Evalution of phenolic compounds in Brazilian propolis from different geographic regions
    Marcucci, MC
    Ferreres, F
    Custódio, AR
    Ferreira, MMC
    Bankova, VS
    García-Viguera, C
    Bretz, WA
    ZEITSCHRIFT FUR NATURFORSCHUNG C-A JOURNAL OF BIOSCIENCES, 2000, 55 (1-2): : 76 - 81
  • [48] Optical Sensors on the Basis of a Polyelectrolyte Peroxidase-Chitosan Complex for the Determination of Biologically Active Compounds
    Veselova, I. A.
    Shekhovtsova, T. N.
    JOURNAL OF ANALYTICAL CHEMISTRY, 2019, 74 (01) : 41 - 57
  • [49] Novel Optical Fiber-Based Structures for Plasmonics Sensors
    Wang, Zhi
    Zhang, Wen
    Liu, Xuecheng
    Li, Muyang
    Lang, Xianzheng
    Singh, Ragini
    Marques, Carlos
    Zhang, Bingyuan
    Kumar, Santosh
    BIOSENSORS-BASEL, 2022, 12 (11):
  • [50] New portable optical sensors for the assessment of winegrape phenolic maturity based on berry fluorescence
    Cerovic, Z. G.
    Moise, N.
    Agati, G.
    Latouche, G.
    Ben Ghozlen, N.
    Meyer, S.
    JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2008, 21 (08) : 650 - 654
12345