2. Academic Validation
  3. D-glucose, D-galactose, and D-lactose non-enzyme quantitative and qualitative analysis method based on Cu foam electrode

D-glucose, D-galactose, and D-lactose non-enzyme quantitative and qualitative analysis method based on Cu foam electrode

  • Food Chem. 2015 May 15;175:485-93. doi: 10.1016/j.foodchem.2014.11.148.
Jin Jiaojiao 1,  Ge Yangyang 1,  Zheng Gangying 1,  Cai Yanping 2,  Liu Wei 2,  Hui Guohua 3
Affiliations

Affiliations

  • 1 College of Computer Science and Information Engineering, Zhejiang Gongshang University, Hangzhou 310035, PR China; College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, PR China.
  • 2 College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, PR China.
  • 3 College of Computer Science and Information Engineering, Zhejiang Gongshang University, Hangzhou 310035, PR China; College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, PR China. Electronic address: [email protected].
PMID: 25577110 DOI: 10.1016/j.foodchem.2014.11.148
Abstract

Here, D-glucose, D-galactose, and D-lactose non-enzyme quantitative and qualitative analysis method using Cu foam electrode had been investigated. Porous Cu foam material was prepared by electrodeposition strategy, and used as working electrode. Cyclic voltammetry (CV) explained sweetener electro-oxidation process occurring on Cu foam electrode. Amperometric i-t scanning results demonstrated that Cu foam electrode fast responded to D-glucose, D-galactose, and D-lactose in linear concentration range between 0.18 mM and 3.47 mM with significant sensitivity of 1.79 mA cm(-2)mM(-1), 0.57 mA cm(-2)mM(-1), and 0.64 mA cm(-2)mM(-1), respectively. Limit of detection (LOD) was 9.30 μM, 29.40 μM, and 26 μM respectively (S/N=3). Sweetener species was decided by stochastic resonance (SR) signal-to-noise ratio (SNR) eigen peak located noise intensities. Interference experiment results demonstrated that Cu foam electrode selectively responded to Sweeteners against interference chemicals. The proposed method provides a promising way for sweetener non-enzyme quantitative and qualitative analysis.

Keywords

Cu foam; Non-enzyme; d-Galactose; d-Glucose; d-Lactose.

Figures
Products