当前位置： SCI文献检索 > FOOD CHEMISTRY期刊下所有文献 > An amperometric sensor based on Prussian blue and poly(o-phenylenediamine) modified glassy carbon electrode for the determination of hydrogen peroxide in beverages.

An amperometric sensor based on Prussian blue and poly(o-phenylenediamine) modified glassy carbon electrode for the determination of hydrogen peroxide in beverages.

Abstract：

:An amperometric sensor based on Prussian blue (PB) and poly(o-phenylenediamine) (POPD) modified glassy carbon electrode (GCE) was developed for the determination of hydrogen peroxide (H2O2). The PB film was electrodeposited onto the GCE surface by amperometry, while the POPD film was formed on the top of PB layer by cyclic voltammetry. It was found that the POPD film remarkably improved the stability and selectivity of PB-based sensor. Under the optimised conditions, the developed electrode demonstrated a wide linear range from 0.1μM to 0.12mM with the detection limit of 0.05μM. Furthermore, the developed electrode was applied for the amperometric determination of H2O2 in 10 different commercial beverages. The pretreatment of the beverage samples was the adjustment of pH value. Experimental results showed that the proposed electrode could be a useful tool to detect H2O2 in aseptically packaged beverages.

journal_name

Food Chem

journal_title

Food chemistry

authors

Ping J,Wu J,Fan K,Ying Y

doi

10.1016/j.foodchem.2010.12.073

subject

Has Abstract

pub_date

2011-06-15 00:00:00

pages

2005-9

issue

4

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(10)01694-8

journal_volume

126

pub_type

杂志文章

相关文献

FOOD CHEMISTRY文献大全
  • Study of quinones reactions with wine nucleophiles by cyclic voltammetry.

    abstract：:Quinones are electrophilic species which can react with various nucleophiles, like wine antioxidants, such as sulfur dioxide or ascorbic acid, thiols, amino acids, and numerous polyphenols. These reactions are very important in wine aging because they mediate oxygen reactions during both production and bottle aging ph...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2016.05.020

    authors： Oliveira CM,Barros AS,Ferreira AC,Silva AM

    更新日期：2016-11-15 00:00:00

  • Chlorogenic and caffeic acids in 64 fruits consumed in Brazil.

    abstract：:This study presents unpublished data on the chlorogenic acid and caffeic acid content in fruits. Sixty-four fruits consumed in Brazil, most of which were produced domestically, were evaluated based on their levels of 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-di...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2019.02.004

    authors： Meinhart AD,Damin FM,Caldeirão L,de Jesus Filho M,da Silva LC,da Silva Constant L,Filho JT,Wagner R,Godoy HT

    更新日期：2019-07-15 00:00:00

  • Radioactivity in mushrooms: a health hazard?

    abstract：:Mushrooms are a complementary foodstuff and considered to be consumed locally. The demand for mushrooms has increased in recent years, and the mushroom trade is becoming global. Mushroom origin is frequently obscured from the consumer. Mushrooms are considered excellent bioindicators of environmental pollution. The ac...

    journal_title：Food chemistry

    pub_type： 杂志文章,评审

    doi：10.1016/j.foodchem.2013.12.083

    authors： Guillén J,Baeza A

    更新日期：2014-07-01 00:00:00

  • Large-scale multi-class herbicides analysis in oilseeds by rapid one-step QuEChERS-based extraction and cleanup method using liquid chromatography-tandem mass spectrometry.

    abstract：:A simple, sensitive and rapid method is proposed for simultaneous determination of 120 various classes of herbicides in oilseed samples. A one-step QuEChERS-based approach to extraction and cleanup has been developed. LC-MS/MS was used to evaluate the proposed sample treatment methodologies. The new one-step QuEChERS ...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2017.03.076

    authors： Kaczyński P

    更新日期：2017-09-01 00:00:00

  • Effect of xanthan/enzyme-modified guar gum mixtures on the stability of whey protein isolate stabilized fish oil-in-water emulsions.

    abstract：:The effect of xanthan gum (XG) and enzyme-modified guar (EMG) gum mixtures on the physicochemical properties and oxidative stability of 2wt% whey protein isolate (WPI) stabilized oil-in-water (O/W) emulsions containing 20%v/v fish oil was investigated. EMG was obtained by hydrolyzing native guar gum using α-galactosid...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2016.05.187

    authors： Chityala PK,Khouryieh H,Williams K,Conte E

    更新日期：2016-12-01 00:00:00

  • Comparison of the physicochemical and volatile composition of wine fractions obtained by two different dealcoholization techniques.

    abstract：:Three wines (a Rosé wine, a Pelaverga and a Barbera red wines) were dealcoholized at 5% v/v ethanol with two different techniques: membrane contactor (MC) and distillation under vacuum (D). The influence of the treatments on the physicochemical composition and aromatic profile of the dealcoholized fractions was invest...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2016.10.046

    authors： Motta S,Guaita M,Petrozziello M,Ciambotti A,Panero L,Solomita M,Bosso A

    更新日期：2017-04-15 00:00:00

  • Rapid determination of trans-resveratrol in vegetable oils using magnetic hydrophilic multi-walled carbon nanotubes as adsorbents followed by liquid chromatography-tandem mass spectrometry.

    abstract：:In the present work, a rapid and simple procedure was developed and validated for the analysis of trans-resveratrol in vegetable oils based on magnetic hydrophilic multi-walled carbon nanotubes (h-MWCNT-MNPs) combined with liquid chromatography-tandem mass spectrometry (LC-MS/MS). h-MWCNT-MNPs were simply obtained by ...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2015.01.021

    authors： Ma F,Li P,Zhang Q,Yu L,Zhang L

    更新日期：2015-07-01 00:00:00

  • Novel approaches mediated by tailor-made green solvents for the extraction of phenolic compounds from agro-food industrial by-products.

    abstract：:An environmentally friendly method for the phenolic compound extraction from agro-food industrial by-products was developed in order to contribute with their sustainable valorization. A Natural Deep Eutectic Solvent was chemometrically-designed for the first time and compared with traditional solvents in terms of anal...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2017.06.150

    authors： Fernández MLÁ,Espino M,Gomez FJV,Silva MF

    更新日期：2018-01-15 00:00:00

  • Hydrophilic interaction chromatography in food matrices analysis: An updated review.

    abstract：:This review focuses on the most recent papers (from 2011 to submission date in 2017) dealing with the analysis of different organic components in foods (i.e. nucleobases, nucleosides, nucleotides, uric acid, and creatinine, amino acids and related compounds, choline-related compounds and phospholipids, carbohydrates, ...

    journal_title：Food chemistry

    pub_type： 杂志文章,评审

    doi：10.1016/j.foodchem.2018.03.008

    authors： Marrubini G,Appelblad P,Maietta M,Papetti A

    更新日期：2018-08-15 00:00:00

  • Formulation and processing factors affecting trichothecene mycotoxins within industrial biscuit-making.

    abstract：:Food processing, especially thermal treatment, may have implications on mycotoxins in products available for consumers. This research work aimed to study how mycotoxin levels may be influenced by modifying the technological parameters of both whole grain and cocoa biscuit-making processes. The study was mainly focused...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2017.02.115

    authors： Generotti S,Cirlini M,Šarkanj B,Sulyok M,Berthiller F,Dall'Asta C,Suman M

    更新日期：2017-08-15 00:00:00

  • Thermal analysis of some natural polysaccharide materials by isoconversional method.

    abstract：:Isoconversional thermal analysis of some important polysaccharides from functional foods is reported. Various thermal parameters including apparent activation energy (Ea), pre-exponential factor (A) were worked out, and the fitness of data to different models describing the degradation kinetics of polysaccharides was ...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2013.02.047

    authors： Iqbal MS,Massey S,Akbar J,Ashraf CM,Masih R

    更新日期：2013-09-01 00:00:00

  • Phosphorylation regulated by protein kinase A and alkaline phosphatase play positive roles in μ-calpain activity.

    abstract：:This study was aimed to determine the effect of phosphorylation/dephosphorylation regulated by protein kinase A (PKA) and alkaline phosphatase (AP) on μ-calpain activity at different Ca2+ concentrations. μ-Calpain was treated with AP or PKA at 0.01, 0.05, 0.1 and 1 mM Ca2+. The pH value decreased in the AP group but r...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2018.01.103

    authors： Du M,Li X,Li Z,Shen Q,Wang Y,Li G,Zhang D

    更新日期：2018-06-30 00:00:00

  • A novel mechanism for the promotion of quercetin glycoside absorption by megalo α-1,6-glucosaccharide in the rat small intestine.

    abstract：:The presence of an α-1,6-glucosaccharide enhances absorption of water-soluble quercetin glycosides, a mixture of quercetin-3-O-β-d-glucoside (Q3G, 31.8%), mono (23.3%), di (20.3%) and more d-glucose adducts with α-1,4-linkage to a d-glucose moiety of Q3G, in a ligated small intestinal loop of anesthetized rats. We pre...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2012.08.028

    authors： Shinoki A,Lang W,Thawornkuno C,Kang HK,Kumagai Y,Okuyama M,Mori H,Kimura A,Ishizuka S,Hara H

    更新日期：2013-01-15 00:00:00

  • Study of the repartition of phthalate esters during distillation of wine for spirit production.

    abstract：:Due to health concerns and legal matters, an investigation to limit phthalates esters (PEAs) in spirits is necessary. A lab still was used to perform pilot distillations according to the official method for brandy production in order to explore the repartition into the distilled fractions of each PAE. The process was ...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2017.05.074

    authors： Montevecchi G,Masino F,Di Pascale N,Vasile Simone G,Antonelli A

    更新日期：2017-12-15 00:00:00

  • The embryo and the endosperm contribute equally to argan seed oil yield but confer distinct lipid features to argan oil.

    abstract：:In the perspective of studying lipid biosynthesis in the argan seed, the anatomy, ploidy level and lipid composition of mature seed tissues were investigated using an experimental design including two locations in Algeria and four years of study. Using flow cytometry, we determined that mature argan seeds consist of t...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2015.02.112

    authors： Errouane K,Doulbeau S,Vaissayre V,Leblanc O,Collin M,Kaid-Harche M,Dussert S

    更新日期：2015-08-15 00:00:00

  • Residual detection of buparvaquone, nystatin, and etomidate in animal-derived food products in a single chromatographic run using liquid chromatography-tandem mass spectrometry.

    abstract：:A reliable and highly sensitive screening method based on liquid chromatography coupled withtriple-quadrupoleelectrospray tandemmass spectrometry (LC-MS/MS) analysis has been developed for the detection and quantification of three veterinary drugs, including buparvaquone, nystatin, and etomidate impurity B CRS. The te...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2017.06.008

    authors： Zhang D,Park JA,Abd El-Aty AM,Kim SK,Cho SH,Wang Y,Shim JH,Jeong JH,Shin SC,Kim JS,Chang BJ,Shin HC

    更新日期：2017-12-15 00:00:00

  • Raman studies of gluten proteins aggregation induced by dietary fibres.

    abstract：:Interactions between gluten proteins and dietary fibre preparations are crucial in the baking industry. The addition of dietary fibre to bread causes significant reduction in its quality which is influenced by changes in the structure of gluten proteins. Fourier transform Raman spectroscopy was applied to determine ch...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2015.07.132

    authors： Nawrocka A,Szymańska-Chargot M,Miś A,Kowalski R,Gruszecki WI

    更新日期：2016-03-01 00:00:00

  • Critical kinetic parameters and rate constants representing lipid peroxidation as affected by temperature.

    abstract：:This study aimed to comparatively investigate the temperature effect on the kinetic parameters and rate constants representing lipid hydroperoxides (LOOH) formation and decomposition during initiation and propagation peroxidations. The initiation phase was characterized by induction period IP, overall initiation rate ...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2020.128137

    authors： Farhoosh R

    更新日期：2021-03-15 00:00:00

  • Chemometric authentication of the organic status of milk on the basis of trace element content.

    abstract：:The objective of this study was to develop a method for authenticating organic milk samples in North Spain on the basis of its trace mineral composition. Fourteen elements in 98 samples were determined by inductively coupled plasma mass spectrometry. Although concentrations of Co, Cr, Cu, I, Se and Zn where statistica...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2017.08.011

    authors： Rodríguez-Bermúdez R,López-Alonso M,Miranda M,Fouz R,Orjales I,Herrero-Latorre C

    更新日期：2018-02-01 00:00:00

  • NIR detection of honey adulteration reveals differences in water spectral pattern.

    abstract：:High fructose corn syrup (HFCS) was mixed with four artisanal Robinia honeys at various ratios (0-40%) and near infrared (NIR) spectra were recorded with a fiber optic immersion probe. Levels of HFCS adulteration could be detected accurately using leave-one-honey-out cross-validation (RMSECV=1.48; R(2)CV=0.987), parti...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2015.08.092

    authors： Bázár G,Romvári R,Szabó A,Somogyi T,Éles V,Tsenkova R

    更新日期：2016-03-01 00:00:00

  • Accurate and sensitive determination of lead in black tea samples using cobalt magnetic particles based dispersive solid-phase microextraction prior to slotted quartz tube-flame atomic absorption spectrometry.

    abstract：:Newly developed combination of magnetic cobalt particles based dispersive solid-phase microextraction (Co-MP-DSPME) and slotted quartz tube attached flame atomic absorption spectrometry (SQT-FAAS) was utilized to determine lead at trace levels in tea samples. Co-MPs' adsorbent properties were tested and validated for ...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2019.06.014

    authors： Akkaya E,Erulas FA,Büyükpinar Ç,Bakirdere S

    更新日期：2019-11-01 00:00:00

  • Glucosinolates redox activities: can they act as antioxidants?

    abstract：:Glucosinolates are a class of secondary plant metabolites particularly occurring in Cruciferae with potential health-promoting properties, as their hydrolysis products, isothiocyanates, possess chemopreventive and antioxidant activities. In the present study, we systematically studied the in vitro redox behaviour of 1...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2013.10.134

    authors： Natella F,Maldini M,Leoni G,Scaccini C

    更新日期：2014-04-15 00:00:00

  • Development of an analytical method to measure insoluble and soluble starch in sugarcane and sweet sorghum products.

    abstract：:A rapid research method using microwave-assisted probe ultrasonication was developed to quantify total, insoluble, and soluble starch in various sugar crop products. Several variables affecting starch solubilisation were evaluated, (1) heating method, (2) boiling time, (3) probe ultrasonication time, (4) water loss, (...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2015.05.049

    authors： Cole MR,Eggleston G,Gilbert A,Chung YJ

    更新日期：2016-01-01 00:00:00

  • Phytochemical profile of commercially available food plant powders: their potential role in healthier food reformulations.

    abstract：:Reformulation of existing processed food or formulation of new foods using natural products (plant-based) will inherently confer to new products with less calories, fat, salt, phosphates and other synthetic components, and higher amounts of fibre, antioxidants, vitamins and other beneficial components. Plant ingredien...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2015.01.128

    authors： Neacsu M,Vaughan N,Raikos V,Multari S,Duncan GJ,Duthie GG,Russell WR

    更新日期：2015-07-15 00:00:00

  • Lasiodiplodia theobromae (Pat.) Griff. & Maubl.-induced disease development and pericarp browning of harvested longan fruit in association with membrane lipids metabolism.

    abstract：:Effects of Lasiodiplodia theobromae inoculation on disease development, pericarp browning and membrane lipids metabolism of harvested "Fuyan" longan fruit were studied. Compared with control fruit, L. theobromae-inoculated longans showed higher fruit disease index, pericarp browning index and cell membrane permeabilit...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2017.10.020

    authors： Zhang S,Lin Y,Lin H,Lin Y,Chen Y,Wang H,Shi J,Lin Y

    更新日期：2018-04-01 00:00:00

  • Effects of sodium hexametaphosphate, sodium tripolyphosphate and sodium pyrophosphate on the ultrastructure of beef myofibrillar proteins investigated with atomic force microscopy.

    abstract：:Myofibrillar protein isolated from beef muscles were treated with 3 phosphates (Sodium Hexametaphosphate, sodium tripolyphosphate, sodium pyrophosphate) with different concentrations of 0.3%, 0.6%, 0.9%, 1.2% respectively. Protein solubility, surface hydrophobicity and reactive sulfhydryl group was determined. Atomic ...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2020.128146

    authors： Hu Y,Zhang L,Yi Y,Solangi I,Zan L,Zhu J

    更新日期：2021-02-15 00:00:00

  • Report on the 2nd International Symposium on Phytochemicals in Medicine and Food (4-7 April 2017, FuZhou, China).

    abstract：:The second International Symposium on Phytochemicals in Medicine and Food (2-ISPMF), organized by the Phytochemical Society of Europe (PSE), the Phytochemical Society of Asia (PSA) and the International Society for Chinese Medicine (ISCM), was held on 4-7 April 2017 in FuZhou, China. This symposium created a stage for...

    journal_title：Food chemistry

    pub_type： 信件

    doi：10.1016/j.foodchem.2018.08.044

    authors： Xiao J,Sarker SD,Nahar L,Cao H

    更新日期：2019-01-30 00:00:00

  • Tunable volatile release from organogel-emulsions based on the self-assembly of β-sitosterol and γ-oryzanol.

    abstract：:A current challenge in the area of food emulsion is the design of microstructure that provides controlled release of volatile compounds during storage and consumption. Here, a new strategy addressed this problem at the fundamental level by describing the design of organogel-based emulsion from the self-assembly of β-s...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2016.11.001

    authors： Chen XW,Chen YJ,Wang JM,Guo J,Yin SW,Yang XQ

    更新日期：2017-04-15 00:00:00

  • Radical scavenging activities of Tyr-, Trp-, Cys- and Met-Gly and their protective effects against AAPH-induced oxidative damage in human erythrocytes.

    abstract：:Radical scavenging activities of Tyr-, Trp-, Cys- and Met-Gly and their protective effects against AAPH-induced oxidative damage in erythrocytes were evaluated in this study. This damage includes hemolysis, oxidation of hemoglobin, formation of MDA and the depletion of glutathione (GSH) and catalase (CAT). Results sho...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2015.11.012

    authors： Zheng L,Dong H,Su G,Zhao Q,Zhao M

    更新日期：2016-04-15 00:00:00

  • Antioxidant activity and chemical constituents of edible flower of Sophora viciifolia.

    abstract：:The antioxidant activities of crude extract and its derived soluble fractions from the flower of Sophora viciifolia were evaluated in five different test systems (DPPH, ABTS, FRAP, reducing power and inhibition of lipid peroxidant models) for the first time. The ethylacetate soluble fraction exhibited the highest anti...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2010.12.048

    authors： Tai Z,Cai L,Dai L,Dong L,Wang M,Yang Y,Cao Q,Ding Z

    更新日期：2011-06-15 00:00:00