Electrochemical Sensor based on Imprinted Sol-Gel Polymer on Au NPs-MWCNTs-CS Modified Electrode for the Determination o
- PDF / 1,003,798 Bytes
- 8 Pages / 595.276 x 790.866 pts Page_size
- 88 Downloads / 234 Views
Electrochemical Sensor based on Imprinted Sol-Gel Polymer on Au NPs-MWCNTs-CS Modified Electrode for the Determination of Acrylamide Xia Liu 1 & Lu-Gang Mao 1 & Yuan-Liang Wang 1 & Xing-Bo Shi 1 & Yan Liu 1 & Yang Yang 1 & Zao He 1
Received: 21 January 2015 / Accepted: 7 April 2015 # Springer Science+Business Media New York 2015
Abstract A sensitive molecularly imprinted electrochemical sensor was successfully constructed for the detection of acrylamide (AM). It is based on a glassy carbon electrode modified with a composites prepared from gold nanoparticles, multiwalled carbon nanotubes, and chitosan along with a sol-gel-based molecularly imprinted polymer (MIP) film. The latter was prepared using AM as the template molecule, 3-aminopropyltrimethoxysilane as the functional monomer, and tetraethoxysilane as the cross-linker. The MIP sensor showed a linear current response to the target AM concentration in the range from 0.05 to 5 μg mL−1 at a working voltage of 0–0.4 V with a lower detection limit of 0.028 μg mL−1 (S/N=3). It was successfully applied to the detection of AM in potato chips. HPLC analysis was also conducted to detect AM in the same samples to demonstrate the applicability of the electrochemical MIP sensor. Keywords Electrochemical sensor . Acrylamide . Gold nanoparticles . Chitosan . Multiwalled carbon nanotubes . Sol-gel molecularly imprinted
Introduction Acrylamide (AM), a well-known neurotoxic compound (World Health Organization 1993), has been found with especially high levels in potato chips, french fries, and other food * Xia Liu [email protected] 1
College of Food Science and Technology, Hunan Agricultural University, Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, People’s Republic of China
products produced with high-temperature cooking. It is well known that AM is formed as the result of the Maillard reaction between amino acids (asparagine) and reducing sugars (mainly glucose and fructose) (Mottram et al. 2002; Stadler et al. 2002). In 2005, World Health Organization (WHO) and Food and Agriculture Organization (FAO) together announced that certain foods containing high levels of AM have the potential to cause cancer in humans (International Food Safety Authorities Network 2005). At present, a great number of methods have been developed to quantitatively analyze the AM monomer, including different extraction and cleanup procedures for different food matrixes. Most detection methods reported in the literature are mainly based on gas chromatography (GC) (Blanch et al. 2013), liquid chromatography (LC) (Backe et al. 2014), LC–MS (Bagdonaite et al. 2008), and GC–MS (Soares et al. 2006). Although these methods have reliable sensitivity, they often require qualified personnel, complex pretreatment steps, and high cost. Hence, a sensitive and selective analytical methodology, which requires an inexpensive apparatus and direct analytical determination without complicated derivatization procedures, is highly desirable for AM detection. Electrochemical sensor
Data Loading...
