Selective electrochemical determination of tertiary butylhydroquinone in edible oils based on an in-situ assembly molecularly imprinted polymer sensor
Selective electrochemical determination of tertiary butylhydroquinone in edible oils based on an in-situ assembly molecularly imprinted polymer sensor
复制标题
基于原位组装分子印迹聚合物传感器选择性电化学测定食用油中叔丁基氢醌
DOI：
10.1016/j.foodchem.2019.03.044
复制
发表时间：
2019-08-15
期刊：
影响因子：
8.8
通讯作者：
Bai, Yanhong
中科院分区：
文献类型：
--
作者：
Yue, Xiaoyue;Luo, Xiaoyu;Bai, Yanhong
建立选择性强、灵敏度高的检测方法对保证食品质量安全具有重要意义。本文将分子印迹聚合物、贵金属纳米粒子和碳材料有机结合，设计了一种选择性、灵敏检测TBHQ的电化学传感器。该电化学传感器对TBHQ的测定具有良好的灵敏度。线性范围为0.5-60 μ g mL（-1），检测下限为0.046 μ g mL（-1）。电化学法测定结果与高效液相色谱法测定结果一致，加标回收率在99.4 ~ 108.5%之间。本研究不仅对建立食品添加剂的快速检测新方法具有理论价值，而且对TBHQ的过度使用监测也具有潜在的应用价值。
Developing selective and sensitive methods for tertiary butylhydroquinone (TBHQ) detection is of great significance to ensure the quality and safety of food. Herein, an electrochemical sensor was designed for selective and sensitive detection of TBHQ by integrating molecularly imprinted polymer, noble metal nanoparticles and carbon materials. The electrochemical sensor exhibited excellent performance for sensitive determination of TBHQ. The linear range was 0.5-60 mu g mL(-1) with a low detection limit of 0.046 mu g mL(-1). In addition, the results obtained by electrochemical method were well agreement with the detection results obtained by HPLC with good recoveries ranging from 99.4 to 108.5% in spiked edible oil samples. The present study not only has theoretical value to establish new methods for rapid detection of food additives but also has potential application values for monitoring the overuse of TBHQ.