Abstract
Herein, we describe the fabrication of NiO decorated single wall carbon nanotubes (NiO-SWCNTs) nanocomposites using the precipitation method. The synthesized NiO-SWCNTs nanocomposites were characterized by X-ray diffraction (XRD) and Transmission electron microscopy (TEM). Remarkably, NiO-SWCNTs and 1-butylpyridinium hexafluorophosphate modified carbon paste electrode (CPE/NiO-SWCNTs/BPrPF6) were employed for the electrochemical detection of vanillin. The vanillin sensor showed an ultra-high sensitivity of 0.3594 μA/μM and a low detection limit of 0.007 μM. In the final step, the NiO-SWCNTs/BPrPF6 was used as the suitable tool for food analysis.
Highlights
The food analysis is an important strategy for the investigation of food quality [1]
Transmission electron microscopy (TEM) (Philips CM30, 300 kV) and X-ray powder diffraction instruments were used for the investigation of NiO-SWCNTs structure and morphology
The X-ray diffraction (XRD) pattern of NiO-SWCNTs are presented in Figure 1 and the results confirmed the FCC
Summary
The food analysis is an important strategy for the investigation of food quality [1]. Chemically modified sensors improved on the ability of electrochemical methods for analysis of trace amounts of food or other electro-active materials [21–31]. With the growth of new nanomaterials and their unique properties [32–34], the electrochemical sensors showed better ability for determination of electroactive compounds, and especially, food products [35–40]. The coupling of nanomaterials with other conductive mediators showed a powerful ability for trace level analysis of electroactive materials [41–45]. Vanillin is a natural phenolic product with a great smell that is extensively used in food and pharmaceutical products This phenolic product can be synthesized by chemical methods. The analytical ability of CPE/NiO-SWCNTs/BPrPF6 to determine the quantity of vanillin is compared to that of recently developed technologies which use electrochemical sensors (see Table 1).
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