Abstract
A preliminary assessment of properties of the commercial product Chemiplus 2DS HB (BI-QEM Specialties SpA) is proposed. Cyclic voltammetry of this oligomer containing sulfate/sulfone groups shows a single oxidative peak at +0.866 V vs. Ag/AgCl, and its passivating process on Pt electrode suggests the formation of a non-conductive layer. Electrode modification was achieved by exploiting the constant potential amperometry setting potential at +0.900 V vs. Ag/AgCl. A substantial change in the oxidative currents from electroactive species H2O2 and ascorbic acid (AA) were observed on Pt/Chemiplus 2DS HB sensors compared to unmodified Pt. Furthermore, the influence of different storage conditions on modified sensors was examined. A storage solution containing AA concentration from 0.1 until 10 mM maintained effective AA rejection of Pt/Chemiplus 2DS HB after 7 days from construction; H2O2 oxidation capability was also retained. Sulfone and sulfonate groups of Chemiplus 2DS HB are likely responsible for the dimensionality of the film and the electrostatic interaction leading to a self-blocking/self-rejection of AA. The way Pt/Chemiplus can reveal the AA presence depends on the maintaining of AA rejection, and this peculiarity can distinguish it from other sensors or biosensors.
Highlights
Ascorbic acid (AA) is a small organic molecule of extraordinary interest; it has a plethora of metabolic functions in both plants and animals [1]
A substantial modification of Pt towards electroactive probes K3 [Fe(CN)6 ], H2 O2, and ascorbic acid (AA) was successfully achieved by using the oligomer Chemiplus
AA was carried out before and after modification confirm that this sulfone/sulfonated-containing successfully achieved by using the commercial oligomer
Summary
Ascorbic acid (AA) is a small organic molecule of extraordinary interest; it has a plethora of metabolic functions in both plants and animals [1]. It is frequently added to food and drinks under E300 additive [3] in order to improve nutritional value, or to preserve technical or aesthetic features of fresh or processed food. AA is being used in pharmaceuticals [4], as a preservative in the formulation of cosmetics [5], and as additive in engineered tissues [6]. Quantitation and detection of AA is achieved by different analytical methods, mainly by mass and UV spectroscopy connected to liquid chromatography.
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
