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

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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：

Click chemistry; Cu(I) catalyzed alkyne-azide cycloaddition reaction; CuAAC reaction; Dairy product; Electrochemical reduction

Community：

[ 1 ] [Qiu, S.]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, L.]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, S.]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, Q.]MOE Key Laboratory for Strength and Vibration, Xi'an Jiaotong University, 710049, China
[ 5 ] [Lin, Z.]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, B.]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, G.]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

Reprint 's Address：

[Lin, Z.]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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carpon@126.com

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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

ESI Highly Cited Papers on the List： 0 Unfold All

WanFang Cited Count：

Chinese Cited Count：

30 Days PV： 3

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