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A maltose, L-rhamnose sensor based on porous Cu foam and electrochemical amperometric i-t scanning method

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Abstract

A maltose, L-rhamnose sensor based on porous Cu foam and electrochemical techniques was investigated in this paper. Cu foam material was prepared and characterized by scanning electron microscopy (SEM). The electro-oxidation reaction process of sweeteners occurred on Cu foam electrode was evaluated by cyclic voltammetry (CV) scanning. At an applied potential of 0.5 V, the linear range for maltose is 0.18–3.47 mM with sensitivity of 1.0492 mA cm−2 mM−1. The limit of detection (LOD) was 15.86 μM (S/N = 3). The linear range for maltose is 0.18–3.47 mM with sensitivity of 0.6881 mA cm−2 mM−1. The LOD was 24.18 μM (S/N = 3). Compared with Cu sheet electrode, Cu foam electrode showed higher current response towards maltose and L-rhamnose, leading to enhanced electrocatalytic activity, higher sensitivity, and lower LOD. Sweetener qualitative discrimination was carried out by stochastic resonance (SR) signal-to-noise ratio (SNR) spectrum eigen peak located noise intensities.

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Acknowledgments

Lou Xiongwei has received research grant from Scientific Research Project of Zhejiang Province (No.2016C31G2100263) and Key Laboratory of Forestry Intelligent Monitoring and Information Technology Research of Zhejiang Province (No. 100151401). Li Jian has received research grant from Scientific Research Development Project of Zhejiang A & F University (2015FR020). Hui Guohua has received research grant from Scientific Research Project of Zhejiang Province (No.2016C31G2100263) and Scientific Research Development Project of Zhejiang A & F University (Talent Startup Project 2015FR020).

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Authors and Affiliations

  1. College of Electronics and Information, Hangzhou Dianzi University, Hangzhou, 310018, China

    Zhang Xiaohong & Zhao Zhidong

  2. School of Information Engineering, Key Laboratory of Forestry Intelligent Monitoring and Information Technology of Zhejiang Province, Zhejiang A & F University, Linan, 311300, China

    Lou Xiongwei, Li Jian & Hui Guohua

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  1. Zhang Xiaohong
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  2. Zhao Zhidong
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  4. Li Jian
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Correspondence to Zhao Zhidong or Hui Guohua.

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Xiaohong, Z., Zhidong, Z., Xiongwei, L. et al. A maltose, L-rhamnose sensor based on porous Cu foam and electrochemical amperometric i-t scanning method. Food Measure 11, 548–555 (2017). https://doi.org/10.1007/s11694-016-9422-0

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