期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 57, 期 2, 页码 679-685出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2014.01.023
关键词
Vitamin B-9; Mint vegetable; Fortified food; Modified electrode
资金
- Graduate University of Advanced Technology, Kerman & Science and Research Branch, Islamic Azad University, Mazandaran
In this work we describe a novel nanoalloy (Pt:Co) room temperature ionic liquid (RTIL) modified carbon paste electrode as a high sensitive sensor for voltammetric determination of vitamin B-9 in food samples. The sensor exhibits an enhanced effectiveness for the electro-oxidation of vitamin B-9 in aqueous solution. The oxidation peak potential for this matter at a surface of the ionic liquid (n-hexyl-3-methylimidazolium hexafluoro phosphate) Pt:Co carbon paste electrode (Pt:Co/IL/CPE) appeared at 685 mV that was about 110 mV lower than the oxidation peak potential at the surface of the traditional carbon paste electrode (CPE) under similar condition. The mechanism of the electro-oxidation process on the surface of the modified electrode was analyzed. Square wave voltammetry (SWV) was applied as a very sensitive electrochemical method for the determination of sub-micro-molar amounts of vitamin B-9. The linear response range and detection limit were found to be 1.0 x 10(-7) to 5.0 x 10(-4) M and 4.0 x 10(-8) M, respectively. The prepared modified electrode shows several advantages such as simple preparation method, high stability, high sensitivity, and excellent catalytic activity, long-term stability and remarkable voltammetric reproducibility for eletrooxidation of vitamin B-9. The proposed sensor was successfully applied for the determination of vitamin B-9 in food samples. (C) 2014 Elsevier Ltd. All rights reserved.
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