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Design of electrochemical sensor array utilizing metal materials and applications in sugar content analysis from mixtures

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posted on 2021-07-25, 15:20 authored by Xudong Fang, Jiaqi Chen, Chenhao Jiang, Zhenghao Mei, Xiaomei Yi, Yuanyuan Gao, Guohua Hui, Xiongwei Lou

In this paper, an electrochemical sensor array utilizing metal materials was designed, and its applications in sugar content analysis from mixtures were conducted. The system adopts the conventional three-electrode system. Cyclic Voltammetry (CV) and Amperometric i-t Curve (i-t) were utilized as testing methods. The curve of the relationship between current and time could be obtained by i-t scanning. The relationship between the sugar concentration and the current density of the sensor was developed. The data was analyzed using multiple linear regression (MLR). The sugar mixtures were automatically measured by using this instrument. CV and i-t methods were utilized to carry out the experiments. Different scan rates CV results showed that it was a typical diffusion controlled electrochemical process. Different sugars CV results showed that different electrodes for CV experiments with different sugars produced different anode peak potential and current. Control experiments showed that neither Na2CO3 nor NaCl had any effect on the experimental results. The developed system has good stability and repeatability. I-t fitting results indicated that there was a good linear relationship between system responses and sugar concentrations. The linear range was between 0.14 mM and 4.76 mM. A python-based MLR model was developed for sugar content determination. Results were obtained by solving the system of equations, indicating that this method presented content determination abilities for sugar mixtures. The method proposed in this paper had the advantages of easy operation, low cost, rapid analysis, and low detection limit. It provided a new idea for sugar quantitative determination in solution.

Funding

This work is financially supported by Scientific Research Project of Zhejiang Province (Grant No. 2019C02075, LGG18F030012, LGG19F010012), Natural Science Foundation of Zhejiang Province (Grant No. LY19F030023), National College Student Research Programme, College Student Research Programme of Zhejiang Province and Zhejiang A&F University.Scientific Research Project of Zhejiang Province (No. 2018C02013) and McIntire Stennis program.

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    International Journal of Food Properties

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