scholarly journals Synthesis of Au Nanoparticles Decorated Carbon Nanotubes as an Electrochemical Sensor for Phenol Determination in Petrochemical Wastewater

2020 ◽  
pp. 6177-6187
Author(s):  
Zhang Bo ◽  
Keyword(s):  
Carbon Nanotubes ◽  
Electrochemical Sensor ◽  
Au Nanoparticles ◽  
Petrochemical Wastewater ◽  
Phenol Determination

A novel bisphenol A electrochemical sensor based on a molecularly imprinted polymer/carbon nanotubes-Au nanoparticles/boron-doped ordered mesoporous carbon composite

2018 ◽  
Vol 10 (37) ◽  
pp. 4543-4548 ◽  
Author(s):  
Xiaopeng Hu ◽  
Yingying Feng ◽  
Hao Wang ◽  
Faqiong Zhao ◽  
Baizhao Zeng
Keyword(s):  
Carbon Nanotubes ◽  
Bisphenol A ◽  
Electrochemical Sensor ◽  
Molecularly Imprinted Polymer ◽  
Mesoporous Carbon ◽  
Au Nanoparticles ◽  
Carbon Composite ◽  
Imprinted Polymer ◽  
Molecularly Imprinted ◽  
Boron Doped

An electrochemical sensor for bisphenol A was prepared based on molecularly imprinted polymer/carbon nanotubes-Au nanoparticles/boron-doped mesoporous carbon composite.

scholarly journals Carboxylated single-wall carbon nanotubes decorated with SiO2 coated-Nd2O3 nanoparticles as an electrochemical sensor for L-DOPA detection

2021 ◽  
pp. 106416
Author(s):  
Slađana Đurđić ◽  
Vesna Stanković ◽  
Filip Vlahović ◽  
Miloš Ognjanović ◽  
Kurt Kalcher ◽  
...  
Keyword(s):  
Carbon Nanotubes ◽  
Electrochemical Sensor ◽  
Single Wall Carbon Nanotubes ◽  
Single Wall Carbon

scholarly journals Electrochemical Determination of Capsaicinoids Content in Soy Sauce and Pot-Roast Meat Products Based on Glassy Carbon Electrode Modified with Β-Cyclodextrin/Carboxylated Multi-Wall Carbon Nanotubes

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1743
Author(s):  
Qianhui Gu ◽  
Chaoqun Lu ◽  
Kangwen Chen ◽  
Xingguang Chen ◽  
Pengfei Ma ◽  
...  
Keyword(s):  
Carbon Nanotubes ◽  
Electrochemical Sensor ◽  
Glassy Carbon Electrode ◽  
Glassy Carbon ◽  
Meat Products ◽  
Soy Sauce ◽  
Relative Dispersion ◽  
Carbon Electrode ◽  
Trace Detection ◽  
Multi Wall Carbon Nanotubes

The rapid quantification of capsaicinoids content is very important for the standardization of pungent taste degree and flavor control of soy sauce and pot-roast meat products. To rapidly quantify the capsaicinoids content in soy sauce and pot-roast meat products, an electrochemical sensor based on β-cyclodextrin/carboxylated multi-wall carbon nanotubes was constructed and the adsorptive stripping voltammetry method was used to enrich samples in this study. The results showed that the excellent performance of the established electrochemical sensor was mostly because β-cyclodextrin caused the relative dispersion of carboxylated multi-wall carbon nanotubes on the glassy carbon electrode surface. Capsaicin and dihydrocapsaicin had similar electrochemical behavior, so the proposed method could determine the total content of capsaicinoids. The linearity of capsaicinoids content was from 0.5 to 100 μmol/L and the detection limit was 0.27 μmol/L. The recovery rates of different capsaicinoids content were between 83.20% and 136.26%, indicating the proposed sensor could realize trace detection of capsaicinoids content in sauce and pot-roast meat products. This work provides a research basis for pungent taste degree standardization and flavor control in the food industry.

Sign in / Sign up

Export Citation Format

Share Document