A Water-Dispersible Carboxylated Carbon Nitride Nanoparticles-Based Electrochemical Platform for Direct Reporting of Hydroxyl Radical in Meat

文献类型： 外文期刊

第一作者： Han, Tingting

作者： Han, Tingting;Huang, Yang;Sun, Chong;Xu, Weimin;Wang, Daoying

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关键词： carboxylated-g-C3N4 NPs; hydroxyl radical; electrochemical sensor; food safety

期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）

ISSN：

年卷期： 2022 年 11 卷 1 期

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收录情况： SCI

摘要： In this paper, carboxylated carbon nitride nanoparticles (carboxylated-g-C3N4 NPs) were prepared through a one-step molten salts method. The synthesized material was characterized by transmission electron microscope (TEM), Fourier transform-infrared spectra (FTIR), and X-ray photoelectron spectroscopy (XPS), etc. An electrochemical sensor based on single-stranded oligonucleotide/carboxylated-g-C3N4/chitosan/glassy carbon electrode (ssDNA/carboxylated-g-C3N4/chitosan/GCE) was constructed for determination of the hydroxyl radical ((OH)-O-center dot), and methylene blue (MB) was used as a signal molecule. The sensor showed a suitable electrochemical response toward (OH)-O-center dot from 4.06 to 122.79 fM with a detection limit of 1.35 fM. The selectivity, reproducibility, and stability were also presented. Application of the sensor to real meat samples (i.e., pork, chicken, shrimp, and sausage) was performed, and the results indicated the proposed method could be used to detect (OH)-O-center dot in practical samples. The proposed sensor holds a great promise to be applied in the fields of food safety.

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