Department of Energy and Materials Engineering, Dongguk University-Seoul, Seoul 100-715, Republic of Korea.
Department of Biological Engineering, Inha University, Incheon 22212, Republic of Korea.
Food Chem. 2021 Jun 30;348:128936. doi: 10.1016/j.foodchem.2020.128936. Epub 2020 Dec 24.
The excessive use of food additives in manufactured food products negatively affects their quality and potentially impacts human health. In the present study, a composite consisting of gold nanoparticles decorated on tungsten carbide (AuNP-WC) was successfully fabricated using a facile and cost-effective ultrasonication technique. Compared to a bare glassy carbon electrode (GCE), AuNP-GCE, and WC-GCE, the AuNP-WC-GCE demonstrated excellent sensing performance for tert-butylhydroquinone (TBHQ) when used as an electrocatalyst in 0.05 M phosphate buffer solution (PBS), with a low working potential and a high peak current. In particular, the composite was able to detect the oxidation of TBHQ within a linear concentration range of 5 to 75 nM, with an extremely low detection limit of 0.20 nM. The practicability of the sensor was also assessed in the analysis of TBHQ in real samples of soybean oil, blended oil, and red wine, with satisfactory recovery rates obtained.
在制造食品产品中过度使用食品添加剂会降低其质量，并可能对人类健康产生影响。在本研究中，成功地使用简便且经济高效的超声技术制备了由碳化钨上负载金纳米粒子（AuNP-WC）组成的复合材料。与裸玻碳电极（GCE）、AuNP-GCE 和 WC-GCE 相比，在 0.05 M 磷酸盐缓冲溶液（PBS）中作为电催化剂时，AuNP-WC-GCE 对叔丁基对苯二酚（TBHQ）表现出优异的传感性能，具有低工作电位和高峰电流。特别是，该复合材料能够在 5 至 75 nM 的线性浓度范围内检测 TBHQ 的氧化，检测限低至 0.20 nM。该传感器在实际的大豆油、混合油和红酒中 TBHQ 的分析中的实用性也进行了评估，得到了令人满意的回收率。
