Volume 18, Issue 113 (2021)                   FSCT 2021, 18(113): 29-39 | Back to browse issues page


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Golchehregan M, Farahmandfar R, Golchehregan M, karimi maleh H. Fabrication of novel sensor based on graphene-qouantum dot nanoparticles for Sunset yellow edible colorant analysis. FSCT 2021; 18 (113) :29-39
URL: http://fsct.modares.ac.ir/article-7-45459-en.html
1- Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University
2- Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University , re1farahmand@gmail.com
3- Department of Analytical Chemistry, Faculty of Chemistry, University of Kashan
4- Department of Chemical Engineering, Faculity of Engineering, Quchan University of Technology
Abstract:   (1692 Views)
In this research, the design of an electrochemical sensor based on a carbon paste electrode modified with nanoparticles and ionic liquid was studied. The sensor modified with graphene-quantum dot and ionic liquid nanoparticles was studied for Sunset yellow analysis and for this purpose, various parameters such as ionic liquid ratio, the amount of graphene-quantum dot nanoparticles and the pH were studied. The optimum content of 5% graphene-quantum dot  nanoparticles and 10% ionic liquid and pH 6 was obtained. The best performance was observed in the modified carbon paste sensor of graphene-quantom dot nanoparticles and ionic liquid. This sensor in optimal conditions with a linear amplitude of 3 nM to 150 μM and a detection limit of 1 nM could be well used to determine the amount of Sunset Yellow. The sensor designed to analyze the desired color was used in fruit juice samples and the results showed its high ability to analyze real samples.
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Article Type: Original Research | Subject: food industry engineering
Received: 2020/08/24 | Accepted: 2021/02/6 | Published: 2021/07/1

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