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[期刊论文]

Determination of copper(II) in the dairy product by an electrochemical sensor based on click chemistry

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author:

Qiu, Suyan (Qiu, Suyan.) [1] | Xie, Lidan (Xie, Lidan.) [2] | Gao, Sen (Gao, Sen.) [3] | Unfold

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EI

Abstract:

Herein, a novel sensitive electrochemical sensor for copper(II) based on Cu(I) catalyzed alkyne-azide cycloaddition reaction (CuAAC) is described. The catalyst of Cu(I) species is derived from electrochemical reduction of Cu(II) through bulk electrolysis (BE) with coulometry technique. The propargyl-functionalized ferrocene (propargyl-functionalized Fc) is covalently coupled onto the electrode surface via CuAAC reaction and forms propargyl-functionalized Fc modified gold electrode, which allows a good and stable electrochemical signal. The change of current at peak (dI), detected by differential pulse voltammetry (DPV), exhibits a linear response to the logarithm of Cu(II) concentration in the range of 1.0×10-14-1.0×10-9molL-1. It is also found that the proposed sensor has a good selectivity for copper(II) assay even in the presence of other common metal ions. Additionally, the proposed method has been applied to determine copper(II) in the dairy product (yoghurt) with satisfactory results. © 2011 Elsevier B.V.

Keyword:

Catalysis Copper compounds Cycloaddition Dairy products Electrochemical electrodes Electrochemical sensors Electrolytic reduction Hydrocarbons Iron compounds Metal ions Metals Organometallics Surface reactions Synthesis (chemical) Voltammetry

Community:

  • [ 1 ] [Qiu, Suyan]MOE Key Laboratory of Analysis and Detection for Food Safety, Fujian Provincial Key Laboratory of Analysis and Detection Technology for Food Safety, Department of Chemistry, Fuzhou University, Fuzhou, Fujian 350002, China
  • [ 2 ] [Xie, Lidan]MOE Key Laboratory of Analysis and Detection for Food Safety, Fujian Provincial Key Laboratory of Analysis and Detection Technology for Food Safety, Department of Chemistry, Fuzhou University, Fuzhou, Fujian 350002, China
  • [ 3 ] [Gao, Sen]MOE Key Laboratory of Analysis and Detection for Food Safety, Fujian Provincial Key Laboratory of Analysis and Detection Technology for Food Safety, Department of Chemistry, Fuzhou University, Fuzhou, Fujian 350002, China
  • [ 4 ] [Liu, Qida]MOE Key Laboratory for Strength and Vibration, Xi'an Jiaotong University, 710049, China
  • [ 5 ] [Lin, Zhenyu]MOE Key Laboratory of Analysis and Detection for Food Safety, Fujian Provincial Key Laboratory of Analysis and Detection Technology for Food Safety, Department of Chemistry, Fuzhou University, Fuzhou, Fujian 350002, China
  • [ 6 ] [Qiu, Bin]MOE Key Laboratory of Analysis and Detection for Food Safety, Fujian Provincial Key Laboratory of Analysis and Detection Technology for Food Safety, Department of Chemistry, Fuzhou University, Fuzhou, Fujian 350002, China
  • [ 7 ] [Chen, Guonan]MOE Key Laboratory of Analysis and Detection for Food Safety, Fujian Provincial Key Laboratory of Analysis and Detection Technology for Food Safety, Department of Chemistry, Fuzhou University, Fuzhou, Fujian 350002, China

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Source :

Analytica Chimica Acta

ISSN: 0003-2670

Year: 2011

Issue: 1-2

Volume: 707

Page: 57-61

4 . 5 5 5

JCR@2011

5 . 7 0 0

JCR@2023

JCR Journal Grade:1

CAS Journal Grade:2

Cited Count:

WoS CC Cited Count:

SCOPUS Cited Count: 35

30 Days PV: 1

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