An amperometric sensor based on Prussian blue and poly(o-phenylenediamine) modified glassy carbon electrode for the determination of hydrogen peroxide in beverages

作者：Ping, Jianfeng; Wu, Jian^*; Fan, Kai; Ying, Yibin

来源：Food Chemistry, 2011, 126(4): 2005-2009.

DOI：10.1016/j.foodchem.2010.12.073

• Hydrogen peroxide
• Beverage
• Amperometric sensor
• Prussian blue
• Poly(o-phenylenediamine)

An amperometric sensor based on Prussian blue (PB) and poly(o-phenylenediamine) (POPD) modified glassy carbon electrode (GCE) was developed for the determination of hydrogen peroxide (H2O2). The PB film was electrodeposited onto the GCE surface by amperometry, while the POPD film was formed on the top of PB layer by cyclic voltammetry. It was found that the POPD film remarkably improved the stability and selectivity of PB-based sensor. Under the optimised conditions, the developed electrode demonstrated a wide linear range from 0.1 mu M to 0.12 mM with the detection limit of 0.05 mu M. Furthermore, the developed electrode was applied for the amperometric determination of H2O2 in 10 different commercial beverages. The pretreatment of the beverage samples was the adjustment of pH value. Experimental results showed that the proposed electrode could be a useful tool to detect H2O2 in aseptically packaged beverages.

• 出版日期2011-6-15
• 单位浙江大学