论文部分内容阅读
采用氧化石墨烯构建电化学传感器,利用铁氰化钾与还原糖发生氧化还原反应之后生成的亚铁氰化钾可以进行电化学检测的原理,建立一种简单、快速、灵敏度高的紫山药全粉中还原糖含量的电化学分析方法。考察了反应温度、时间对亚铁氰化钾峰电流的影响。结果表明,在80℃下反应2 min,还原糖的浓度与亚铁氰化钾的氧化峰电流之间呈现良好的线性关系,线性范围为(0~0.37)mg/m L,检测限为0.013 mg/m L,平均回收率为99.7%,可以用于食品中还原糖的测定。
The electrochemical sensor is constructed by using graphene oxide. The principle of electrochemical detection of potassium ferrocyanide generated after the redox reaction of reducing potassium and potassium ferricyanide can be used to establish a simple, rapid and sensitive purple yam Electrochemical analysis of reducing sugar content in flour. The effects of reaction temperature and time on the peak current of potassium ferrocyanide were investigated. The results showed that there was a good linear relationship between the concentration of reducing sugar and the oxidation peak current of potassium ferrocyanide at 80 ℃ for 2 min, with a linear range of (0-0.37) mg / m L and a detection limit of 0.013 mg / m L, the average recovery rate of 99.7%, can be used for the determination of reducing sugars in food.