Analysis of kojic acid in food samples uses an amplified electrochemical sensor employing V2O5 nanoparticle and room temperature ionic liquid

作者：Sheikhshoaie Mandieh; Sheikhshoaie Iran; Ranjbar Mohammad

来源：Journal of Molecular Liquids, 2017, 231: 597-601.

DOI：10.1016/j.molliq.2017.02.039

• Kojic acid analysis
• n-Hexyl-3-methylimidazolium hexafluorophosphate
• V2O5 nanoparticle
• Sensor

Kojic acid is a high consumption additive and antioxidant in food samples such as fresh vegetables. Therefore, we focus for analysis of this antioxidant in the present study. In the present research, the ability of carbon paste electrode modified with V2O5 nanoparticle (V2O5/NPs) and n-hexyl-3-methylimidazolium hexafluorophosphate (HMIHPF6) (V2O5/NPs/HMIHPF6/CPE) was investigated for kojic acid analysis in the trace level. V2O5 synthesized nanoparticles were characterized by TEM, EDS and XRD methods. The pH investigation revealed that electrooxidation of kojic acid has an irreversible oxidation peak in all of the pH values relative to phenolic structure. The oxidation response of kojic acid showed linear dynamic range (in 0.08-5001 mu M) with a detection limit of 20.0 nM. V2O5/NPs/HMIHPF6/CPE showed high performance for determination of kojic acid in food samples such as bean paste, rice wine and vinegar.

• 出版日期2017-4