A non-enzymatic electrochemical biosensor based on SiO2-Au nanoparticles for hemoglobin detection
文献类型： 外文期刊
作者： Li, Caihong 1 ; Li, Jian 3 ; Tang, Haowei 4 ; Yang, Xiaodi 1 ; Fei, Qiqi 1 ; Sun, Chong 2 ;
作者机构： 1.Nanjing Normal Univ, Coll Chem & Mat Sci, Jiangsu Key Lab New Power Batteries, Jiangsu Collaborat Innovat Ctr Biomed Funct Mat, Nanjing 210023, Jiangsu, Peoples R China
2.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China
3.Nanjing Univ Tradit Chinese Med, Affiliated Hosp, Dept Neurosurg, Nanjing 210029, Jiangsu, Peoples R China
4.Nanjing Foreign Language Sch, Nanjing 210008, Peoples R China
期刊名称：ANALYTICAL METHODS （ 影响因子：2.896； 五年影响因子：2.716 ）
ISSN： 1759-9660
年卷期： 2017 年 9 卷 8 期
页码：
收录情况： SCI
摘要： In this study, a simple non-enzymatic hemoglobin (Hb) biosensor based on SiO2-Au nanoparticles (SiO2-Au NPs) was prepared and investigated. The structure and morphology of the SiO2-Au NPs were characterized by transmission electron microscopy (TEM) and UV-vis spectroscopy. Fourier transform infrared spectra (FTIR) and circular dichroism (CD) spectra were obtained to test the biocompatibility of the SiO2-Au NPs. The electrochemical properties were determined via cyclic voltammetry (CV), electrochemical impedance spectroscopy (EIS), and differential pulse voltammetry (DPV). Under the optimized conditions, the linear regression equation between the peak currents and the concentration of Hb was i (mu A) = -51.57269 + 83.14106c (mg mL(-1)) (R-2 = 0.9979) with a detection limit of 204.46 ng mL (1) . In addition, the electrochemical biosensor possessed good anti-interference performance. Due to the superior performance of SiO2-Au NPs, this method shows great potential applications for the direct sensing of Hb for the purpose of evaluating meat quality.
- 相关文献
作者其他论文 更多>>
-
Effects of the trehalose and star anise extract on the water retention of pork meatballs and the functional structure of myofibrillar protein
作者：Li, Nan;Zhang, Muhan;Li, Pengpeng;Sun, Chong;Xu, Weimin;Li, Jiaolong;Wang, Daoying;Li, Nan;Zhang, Muhan;Li, Pengpeng;Sun, Chong;Xu, Weimin;Li, Jiaolong;Wang, Daoying;Li, Nan;Zhang, Muhan;Li, Pengpeng;Sun, Chong;Xu, Weimin;Li, Jiaolong;Wang, Daoying
关键词：trehalose; star anise extract; pork meatball; water-holding capacity; antioxidant capacity; myofibrillar protein
-
Identification of QTLs and a candidate gene affecting rice grain volume via high-density genetic mapping
作者：Sun, Zhiguang;Li, Jingfang;Li, Jian;Yang, Bo;Liu, Jinbo;Chen, Tingmu;Zhang, Yuqin;Lu, Baiguan;Liu, Yan;Wang, Baoxiang;Xu, Dayong;An, Hongzhou;Qiu, Zeyu
关键词：weedy rice; grain volume; QTL; high-density genetic map; ethylene receptor
-
Preparation of aldehyde-recognition nanofiber label for monitoring oxidative deterioration in processed meat products
作者：Li, Mengjie;Sun, Chong;Liu, Huiwen;Xu, Juan;Zhu, Yongzhi;Wang, Daoying;Chen, Shenjun;Li, Mengjie
关键词：Nanofiber oxidation label; Electrospinning technology; Aldehyde-recognition; Color indication
-
Supplementation of Arginine or N-Carbamylglutamate Affects Jejunum Development, Global Arginine Bioavailability Ratio, and Stress-Related Indices in Young Rex Rabbits
作者：Qin, Feng;Shao, Le;Li, Jian;Yang, Jie;Zhai, Pin;Zhang, Xia;Qin, Feng;Shao, Le;Li, Jian;Yang, Jie;Zhai, Pin;Zhang, Xia;Zhang, Linlin
关键词：young rex rabbits; arginine; N-carbamylglutamate; nitric oxide; global arginine bioavailability ratio
-
miR-1307/BRCA1 axis mediated oxidative stress promotes apoptosis of sow ovarian granulosa cells
作者：Wang, Siqi;Li, Jian;Du, Xing;Zhang, Lifan;Cao, Shaoxian;Li, Qifa;Cao, Shaoxian
关键词：BRCA1; MiR-1307; Sow fertility; Granulosa cell apoptosis; Oxidative stress
-
Smart screening, detection, warning, and control of 3R food hazards and their potential social science impacts
作者：Chen, Jiahui;Sun, Zhilan;Sun, Chong;Liu, Fang;Zhang, Xinxiao;Wang, Daoying;Jambrak, Anet Rezek;Dai, Yuanfei;Ashokkumar, Muthupandian;Zhang, Miao
关键词：Smart food safety; 3R food; Food processing; Meat products; Smart screening; Social science impacts
-
Effect of Chinese bayberry residue on quality of Chinese quinoa ( Chenopodium quinoa Willd.) Rice wine
作者：Ma, Jian;Huang, Wuyang;Ma, Yanhong;Wen, Bo;Jia, Feihong;Ma, Jian;Ma, Yanhong;Gao, Zhiqiang;Ma, Jian;Li, Jian;Feng, Naihong;Ma, Yanhong;Wen, Bo;Jia, Feihong;Wang, Yu
关键词：Chinese quinoa rice wine; Chinese bayberry residue; Metabolism; Antioxidant; Taste trait; Aroma
