Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 64, Issue 2, Pages 663-670Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2015.06.025
Keywords
Zinc oxide and platinum nanoparticles; Multiwall carbon nanotubes; Composite electrode; Nitrite; Pickled food
Categories
Funding
- Foundation of Science and Technology Agency of Hunan Province of China [2013FJ3075]
- National Natural Science Foundation of China [21275022, 21105005]
- National Science & Technology Support Program of China [2012BAC17B01]
Ask authors/readers for more resources
The nitrite in traditional pickled food is potentially harmful to humans. A novel nano-composite of zinc oxide/platinum nanoparticles electrodeposited multiwall carbon nanotubes (MWCNTs) modified glassy carbon electrode (GCE) has been successfully constructed for determination of trace nitrite with high sensitivity. The nano-composite electrode was characterized by scanning electron microscopy and cyclic voltammetry. The effects on pH and loading amounts of MWCNTs, ZnO, and Pt nanoparticles have been investigated to obtain the optimal conditions. A linear relationship was observed between the peak current and nitrite concentration in the range of 4.0 x 10(-7)similar to 2.0 x 10(-4) mol.L-1, with a detection limit of 8.2 x 10(-8) mol.L-1 (S/N = 3). The electrode possessed good selectivity, reproducibility, and stability. It has been applied to the determination of trace nitrite in traditional food samples like pickled vegetable, beef, and chicken with peppers. Finally, a recovery rate was obtained at the range of 96.8-103.8%, showing its quite potential application on food safety inspection. (C) 2015 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available