A maltose, L-rhamnose sensor based on porous Cu foam and electrochemical amperometric i-t scanning method

作者：Zhang Xiaohong; Zhao Zhidong^*; Lou Xiongwei; Li Jian; Hui Guohua^*

来源：Journal of Food Measurement and Characterization, 2017, 11(2): 548-555.

DOI：10.1007/s11694-016-9422-0

• Maltose
• L-rhamnose
• Cu foam
• Electrochemical sensor
• Quantitative analysis
• Non-linear

A maltose, L-rhamnose sensor based on porous Cufoam and electrochemical techniques was investigated in this paper. Cu foam material was prepared and characterized by scanning electron microscopy (SEM). The electro-oxidation reaction process of sweeteners occurred on Cu foam electrode was evaluated by cyclic voltammetry (CV) scanning. At an applied potential of 0.5 V, the linear range for maltose is 0.18-3.47 mM with sensitivity of 1.0492 mA cm(-2) mM(-1). The limit of detection (LOD) was 15.86 mu M (S/N = 3). The linear range for maltose is 0.18-3.47 mM with sensitivity of 0.6881 mA cm(-2) mM(-1). The LOD was 24.18 mu M (S/N = 3). Compared with Cu sheet electrode, Cu foam electrode showed higher current response towards maltose and L-rhamnose, leading to enhanced electrocatalytic activity, higher sensitivity, and lower LOD. Sweetener qualitative discrimination was carried out by stochastic resonance (SR) signal-to-noise ratio (SNR) spectrum eigen peak located noise intensities.

• 出版日期2017-6
• 单位杭州电子科技大学; 浙江农林大学