Fabrication of a Food Nano-Platform Sensor for Determination of Vanillin in Food Samples

被引：36

作者：

Gupta, Vinod Kumar ^{[1
]}

Karimi-Maleh, Hassan ^{[2
]}

Agarwal, Shilpi ^{[1
]}

Karimi, Fatemeh ^{[2
]}

Bijad, Majede ^{[3
]}

Farsi, Mohammad ^{[3
]}

Shahidi, Seyed-Ahmad ^{[4
]}

机构：

[1] Univ Johannesburg, Dept Appl Chem, ZA-17011 Johannesburg, South Africa

[2] Quchan Univ Technol, Dept Chem Engn, Lab Nanotechnol, Quchan 9477167335, Iran

[3] Islamic Azad Univ, Sari Branch, Dept Agr, Sari 4816119318, Mazandaran, Iran

[4] Islamic Azad Univ, Ayatollah Amoli Branch, Dept Food Sci & Technol, Amol 4631139631, Mazandaran, Iran

来源：

SENSORS | 2018年 / 18卷 / 09期

关键词：

vanillin; NiO-SWCNTs nanocomposites; 1-butylpyridinium hexafluorophosphate; CARBON-PASTE ELECTRODE; SENSITIVE VOLTAMMETRIC SENSOR; TEMPERATURE IONIC LIQUID; NICOTINAMIDE ADENINE-DINUCLEOTIDE; ELECTROCHEMICAL-BEHAVIOR; ASCORBIC-ACID; FOLIC-ACID; URIC-ACID; SELECTIVE DETERMINATION; AMPLIFIED SENSOR;

D O I：

10.3390/s18092817

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

Herein, we describe the fabrication of NiO decorated single wall carbon nanotubes (NiO-SWCNTs) nanocomposites using the precipitation method. The synthesized NiO-SWCNTs nanocomposites were characterized by X-ray diffraction (XRD) and Transmission electron microscopy (TEM). Remarkably, NiO-SWCNTs and 1-butylpyridinium hexafluorophosphate modified carbon paste electrode (CPE/NiO-SWCNTs/BPrPF6) were employed for the electrochemical detection of vanillin. The vanillin sensor showed an ultra-high sensitivity of 0.3594 mu A/mu M and a low detection limit of 0.007 mu M. In the final step, the NiO-SWCNTs/BPrPF6 was used as the suitable tool for food analysis.

引用

页数：9

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