Saraf Mohit, Natarajan Kaushik, Mobin Shaikh M
Discipline of Material Science and Engineering, Indian Institute of Technology Indore, Simrol, Indore-452020, India.
Dalton Trans. 2016 Apr 7;45(13):5833-40. doi: 10.1039/c6dt00670a. Epub 2016 Mar 4.
We report a facile hydrothermal synthesis of copper oxide microspheres (CMS) for the enzymeless amperometric detection of glucose in an alkaline medium. The crystallinity, morphology and size were examined by powder X-ray diffraction (PXRD), scanning and transmission electron microscopy (SEM/TEM) and dynamic light scattering (DLS) techniques, respectively. The fabricated CMS were grafted onto the working area of a carbon screen printed electrode (CSPE) and covered with a thin Nafion layer (Nafion/CMS/CSPE), forming a modified carbon screen printed electrode (MCSPE) which acts as a working electrode. Further, the electrochemical behavior of MCSPE was investigated under optimized conditions through cyclic voltammetry (CV), electrochemical impedance spectroscopy (EIS), differential pulse voltammetry (DPV) and chronoamperometry (CA) techniques. The CV results showed a drastic enhancement of the current response in the presence of glucose. The amperometry results reveal the catalytic ability of CMS for glucose oxidation with a notable limit of detection (LOD) of 20.6 μM in a wide linear range of 2-9 mM with a high sensitivity of 26.59 μA mM(-1) cm(-2). Moreover, the anti-interference test confirmed the selectivity of the fabricated sensor towards glucose in the presence of interfering agents such as uric acid (UA), ascorbic acid (AA) and dopamine (DA).
我们报道了一种简便的水热合成氧化铜微球(CMS)的方法,用于在碱性介质中无酶安培法检测葡萄糖。分别通过粉末X射线衍射(PXRD)、扫描和透射电子显微镜(SEM/TEM)以及动态光散射(DLS)技术对其结晶度、形态和尺寸进行了研究。将制备的CMS接枝到碳丝网印刷电极(CSPE)的工作区域,并覆盖一层薄的Nafion层(Nafion/CMS/CSPE),形成作为工作电极的修饰碳丝网印刷电极(MCSPE)。此外,通过循环伏安法(CV)、电化学阻抗谱(EIS)、差分脉冲伏安法(DPV)和计时电流法(CA)技术在优化条件下研究了MCSPE的电化学行为。CV结果表明,在葡萄糖存在下电流响应显著增强。安培法结果显示CMS对葡萄糖氧化具有催化能力,在2-9 mM的宽线性范围内检测限(LOD)为20.6 μM,灵敏度高达26.59 μA mM(-1) cm(-2)。此外,抗干扰测试证实了所制备的传感器在尿酸(UA)、抗坏血酸(AA)和多巴胺(DA)等干扰剂存在下对葡萄糖的选择性。