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Rapid determination of quercetin and caffeic acid in honeysuckle tea by high efficiency electrochemical sensor

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Abstract

This research elucidates the enhanced electrochemical performance of a sensor, utilizing multi-walled carbon nanotubes (MWCNT) modified with Au and 2,6-dioctadecylaminopyridine (DODMA) for the detection of quercetin and caffeic acid. The study highlights the importance of electrode modifications, indicating that MWCNT-Au and DODMA noticeably boost the sensor’s electroactivity. For quercetin detection, an optimal pH of 4, an enrichment potential of 0.28 V, and an enrichment time of 15 min were established. For caffeic acid, the sensor showed optimum performance at pH 2.20. Moreover, the sensor demonstrated excellent linearity within two distinct ranges of caffeic acid concentration (0.005-5 µM and 6–50 µM). The DPV method showed recovery rates ranging from 98.20 to 102.42% for quercetin and 99.51–99.82% for caffeic acid in honeysuckle tea, underscoring the sensor’s precision and reliability. The promising results of this study show potential applications for this sensor platform in the detection of other bioactive compounds.

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Acknowledgements

This work was supported by Demonstration study on large-scale planting of high-quality genuine honeysuckle and targeted poverty alleviation(2017YFC1701503), Youth Innovation Team Support Project for sustainable utilization of traditional Chinese medicine resources of Shandong University of traditional Chinese Medicine, Medical and Health Science and Technology Development Program of Shandong Province (2019WS554).

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Authors and Affiliations

  1. Shandong University of Traditional Chinese Medicine, Jinan, 250355, Shandong, China

    Liwen Dou, Hui Han, Binbin Yang, Cuixia Lin, Shaobin Pan, Qingjun Li, Peizheng Yan, Dongsheng Zhao, Xianbing Chang & Jia Li

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  1. Liwen Dou
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  2. Hui Han
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  3. Binbin Yang
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  9. Xianbing Chang
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Correspondence to Xianbing Chang or Jia Li.

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Dou, L., Han, H., Yang, B. et al. Rapid determination of quercetin and caffeic acid in honeysuckle tea by high efficiency electrochemical sensor. Food Measure 17, 5821–5827 (2023). https://doi.org/10.1007/s11694-023-02095-0

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