基于 GNR/CoFeO@NiO 和 1-乙基-3-甲基咪唑醋酸盐放大的咖啡酸电化学传感器；用于食品分析的新视角。
A caffeic acid electrochemical sensor amplified with GNR/CoFeO@NiO and 1-Ethyl-3-methylimidazolium acetate; a new perspective for food analysis.
机构信息
Research Laboratory of Real Samples Analysis, Faculty of Chemistry, Iran University of Science and Technology (IUST), Tehran, 1684613114, Iran; Department of Nanotechnology and Advanced Materials, Materials and Energy Research Center, Karaj PO Box, 31787-316, Iran.
Research Laboratory of Real Samples Analysis, Faculty of Chemistry, Iran University of Science and Technology (IUST), Tehran, 1684613114, Iran; Electroanalytical Chemistry Research Center, Iran University of Science and Technology (IUST), Tehran, 1684613114, Iran.
出版信息
Food Chem Toxicol. 2022 Sep;167:113312. doi: 10.1016/j.fct.2022.113312. Epub 2022 Jul 19.
Determining Caffeic acid is important as an antioxidant compound in food. In this study, caffeic acid (CA) was measured using a carbon paste electrode modified with GNR/CoFeO@NiO and 1-Ethyl-3-methylimidazolium acetate (EMIM Ac) as ion liquid. A simple sensor showed a higher current than a bare carbon paste; thus, it can be said that the modified electrode has a higher sensitivity for detecting CA. The linear range of this sensor and its detection limit was equal to 0.01-100.0 μM and 0.01 μM, respectively. Moreover, the developed electrode indicated outstanding selectivity in the presence of several interferences, high sensitivity, reproducibility, and long-term stability. The percentage recovery of CA obtained with the developed sensor affirmed its reliability for CA determination in real samples. The modified sensor's accuracy was confirmed to identify this analyte according to the results.
测定咖啡酸作为食物中的抗氧化化合物很重要。在这项研究中，使用碳糊电极修饰金纳米棒/CoFeO@NiO 和 1-乙基-3-甲基咪唑醋酸盐（EMIM Ac）作为离子液体来测量咖啡酸（CA）。与裸碳糊电极相比，简单传感器显示出更高的电流，因此可以说修饰电极对检测 CA 具有更高的灵敏度。该传感器的线性范围和检测限分别为 0.01-100.0 μM 和 0.01 μM。此外，在存在多种干扰的情况下，开发的电极表现出出色的选择性、高灵敏度、重现性和长期稳定性。用开发的传感器获得的 CA 的回收率百分比证实了其在实际样品中测定 CA 的可靠性。根据结果，确认了修饰传感器的准确性以识别该分析物。
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