Haijun Du , Minkang Hu , Shengnan Li , Yu Duan , Dexiang Wang , Wen Yang , Jun Feng
{"title":"An ethylvanillin electrocatalytic sensor based on perovskite La3+-doped barium stannate nanorods","authors":"Haijun Du , Minkang Hu , Shengnan Li , Yu Duan , Dexiang Wang , Wen Yang , Jun Feng","doi":"10.1016/j.jfca.2024.106475","DOIUrl":null,"url":null,"abstract":"<div><p>Herein, a series of La<sup>3+</sup>-doped BaSnO<sub>3</sub> nanorods (Ba<sub>1-x</sub>La<sub>x</sub>SnO<sub>3</sub>) were prepared by sol-gel method and were developed as electrochemical sensor for the electrochemical detection of ethylvanillin (EVA). The Ba<sub>1-x</sub>La<sub>x</sub>SnO<sub>3</sub> sensor exhibited better electrocatalytic detection performance than that of GCE and BaSnO<sub>3</sub>, which is ascribed to the enhancement of conductivity and active sites after the introduction of La<sup>3+</sup>. The optimized Ba<sub>0.995</sub>La<sub>0.005</sub>SnO<sub>3</sub> sensor exhibited a linear range from 0.05 <em>μ</em>M to 130 <em>μ</em>M and a low limit of detection (LOD) of 8.6 nM. Mechanistic study demonstrated that the electrochemical oxidation process of EVA is involved the diffusion control process of two electrons and the same number of protons. Additionally, the proposed sensor for EVA demonstrated good anti-interference ability, repeatability (RSD ∼2.70 %), reproducibility (RSD ∼2.99 %), and stability (RSD ∼2.44 %). Moreover, the Ba<sub>0.995</sub>La<sub>0.005</sub>SnO<sub>3</sub> sensor has good recoveries (100.4 %–102.4 %) for the detection of EVA in real milk powder extraction sample. The as-fabricated Ba<sub>0.995</sub>La<sub>0.005</sub>SnO<sub>3</sub> sensor provide the possibility to detect the EVA in the real sample.</p></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"133 ","pages":"Article 106475"},"PeriodicalIF":4.0000,"publicationDate":"2024-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Composition and Analysis","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S088915752400509X","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0
Abstract
Herein, a series of La3+-doped BaSnO3 nanorods (Ba1-xLaxSnO3) were prepared by sol-gel method and were developed as electrochemical sensor for the electrochemical detection of ethylvanillin (EVA). The Ba1-xLaxSnO3 sensor exhibited better electrocatalytic detection performance than that of GCE and BaSnO3, which is ascribed to the enhancement of conductivity and active sites after the introduction of La3+. The optimized Ba0.995La0.005SnO3 sensor exhibited a linear range from 0.05 μM to 130 μM and a low limit of detection (LOD) of 8.6 nM. Mechanistic study demonstrated that the electrochemical oxidation process of EVA is involved the diffusion control process of two electrons and the same number of protons. Additionally, the proposed sensor for EVA demonstrated good anti-interference ability, repeatability (RSD ∼2.70 %), reproducibility (RSD ∼2.99 %), and stability (RSD ∼2.44 %). Moreover, the Ba0.995La0.005SnO3 sensor has good recoveries (100.4 %–102.4 %) for the detection of EVA in real milk powder extraction sample. The as-fabricated Ba0.995La0.005SnO3 sensor provide the possibility to detect the EVA in the real sample.
期刊介绍:
The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects.
The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.