期刊
FOOD CHEMISTRY
卷 175, 期 -, 页码 485-493出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.11.148
关键词
D-Glucose; D-Galactose; D-Lactose; Non-enzyme; Cu foam
资金
- National Natural Science Foundation of China [81000645]
- National Spark Technology Project of China [2013GA700187]
- Higher Education Research Project of Zhejiang Gongshang University [Xgy13080]
Here, D-Glucose, D-Galactose, and D-Lactose non-enzyme quantitative and qualitative analysis method using Cu foam electrode had been investigated. Porous Cu foam material was prepared by electrodeposition strategy, and used as working electrode. Cyclic voltammetry (CV) explained sweetener electrooxidation process occurring on Cu foam electrode. Amperometric i-t scanning results demonstrated that Cu foam electrode fast responded to D-Glucose, D-Galactose, and D-Lactose in linear concentration range between 0.18 mM and 3.47 mM with significant sensitivity of 1.79 mA cm(-2) mM(-1), 0.57 mA cm(-2) mM(-1), and 0.64 mA cm(-2) mM(-1), respectively. Limit of detection (LOD) was 9.30 mu M, 29.40 mu M, and 26 pi respectively (S/N = 3). Sweetener species was decided by stochastic resonance (SR) signal-to-noise ratio (SNR) eigen peak located noise intensities. Interference experiment results demonstrated that Cu foam electrode selectively responded to sweeteners against interference chemicals. The proposed method provides a promising way for sweetener non-enzyme quantitative and qualitative analysis. (C) 2014 Elsevier Ltd. All rights reserved.
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