سنتز آسان و سبز نانوکامپوزیت‌های زیست سازگار بر پایه گرافن اکسید کاهش‌یافته/اکسید آهن جهت اندازه‌گیری وانیلین در نمونه‌های غذایی: بهینه‌سازی به روش سطح پاسخ

نویسندگان
مهسا تبریزی 1
سیداحمد شهیدی 1
فرشته چکین 2
آزاده قربانی حسن سرایی 1
شهرام نقی زاده رئیسی 1
1 گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد آیت ا… آملی
2 گروه شیمی، دانشگاه آزاد اسلامی واحد آیت ا… آملی
10.22034/FSCT.19.126.283
چکیده
اندازه‌گیری افزودنی‌ها نقش مهمی در کنترل کیفیت مواد غذایی دارد و تأثیر بسیاری بر سلامت عمومی دارد؛ بنابراین، تشخیص سریع این ترکیبات در نمونه‌های غذایی در ایمنی مواد غذایی اهمیت دارد. در این پژوهش، نانوکامپوزیت گرافن اکسید احیاکننده/ Fe3O4 (rG-Fe3O4-NC) از طریق عصاره پوست لیموترش در محیط آبی به‌عنوان یک عامل کاهنده سنتز شد. در ابتدا بهینه‌سازی چند متغیره بر مبنای طرح مرکب مرکزی چرخش پذیر در روش سطح پاسخ جهت تعیین شرایط بهینه متغیرهای تجربی مؤثر بر ساخت الکترود مورداستفاده قرار گرفت. طراحی آزمایش برای تعیین شرایط بهینه pH و محتوای نانوکامپوزیت (درصد) در سنتز الکترود انجام شد. شرایط بهینه شامل pH معادل 6 و محتوای نانوکامپوزیت 8 درصد تعیین شدند. سنتز نانو کامپوزیت‌ها با تکنیک‌های TEM و XRD مشخص شدند. پس‌ازآن، الکترود خمیر کربن (CPE) با rG-Fe3O4-NC اصلاح شد و به‌عنوان یک حسگر الکتروآنالیز برای بررسی وانیلین استفاده شد. گزینش پذیری الکترود اصلاح‌شده از طریق تداخل ویتامین B2، متیونین، والین، گلیسین، کلرید پتاسیم (KCl)، برومید پتاسیم (KBR) و گلوکز در حضور 25 میکرومولار وانیلین در سطح rG-Fe3O4-NC/CPE با خطای قابل‌قبول 5 درصد بررسی شد. نتایج نشان داد که 500 برابر ترکیبات فوق هیچ‌گونه تداخل مهمی در فرآیند تشخیص بر 25 میکرومولار وانیلین ندارند. گستره خطی برای وانیلین در محدوده بین 0/1 نانومولار تا 250 میکرو مولار با حد تشخیص 3/0 نانومولار گزارش شد. در نهایت rG-Fe3O4-NC/CPE با موفقیت برای تعیین مقدار وانیلین در نمونه‌های غذایی استفاده شد. بنابراین می توان از حسگر پیشنهادی در خطوط تولید مواد غذایی نظیر شیرهای طعم دار و بستنی به صورت برخط در تعیین مقدار وانیلین استفاده کرد.
کلیدواژه‌ها
حسگر الکتروشیمیایی
طراحی آزمایش‌ها
عصاره پوست لیموترش
وانیلین

موضوعات

عنوان مقاله English

Facil and green synthesis of biocompatible nanocomposites based on iron oxide/reduced graphene oxide for determination of Vanillin in Food Samples: Response surface methodology optimization

نویسندگان English

Mahsa Tabrizi 1
Seyed-Ahmad Shahidi 1
Fereshteh Chekin 2
Azade Ghorbani-HasanSaraei 1
Shahram Naghizadeh Raeisi 1
1 Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University
2 Department of Chemistry, Ayatollah Amoli Branch, Islamic Azad University
چکیده English

Additives analysis plays important role in food quality control and has a great impact on public health. Therefore, rapid detection of these compounds in food samples is important in food safety. In this study, reduced graphene oxide /Fe3O4 nanocomposite (rG-Fe3O4-NC) was synthesized in the presence of sour lemon peel extract as a reducer and stabilizer agent in aqueous solution. For the first time multivariate optimization based on rotatable central composite design (RCCD) coupled with response surface methodology (RSM) was used to optimize effective experimental variables for fabrication of electrode. An experimental design has been used to examine and optimize the impacts of diverse experimental parameters like the pH and concentration of the nanocomposite in rG-Fe3O4-NC. The optimal conditions were pH: 6 and the concentration of the nanocomposite: 8%. The synthesized nanocomposites were characterized by TEM and XRD techniques. The rGO modified carbon paste electrode (rG-Fe3O4-NC/CPE) was used as a highly sensitive electrochemical sensor for the detection of vanillin. Interference of vitamin B2, methionine, valine, glycine and KBR, KCl and glucose were checked in the presence of 25 µM vanillin at surface of rG-Fe3O4-NC/CPE with acceptable error 5%. Results confirmed that 500-folde of above compounds have not any important interference in monitoring process of 25 µM vanillin. The vanillin sensor showed linear range between 01 nM – 250 μM and a low detection limit of 0.3 nM. Finally, the rG-Fe3O4-NC/CPE was successfully used for determining vanillin in food samples. Therefore, this sensor can be used in food industry to the online determination of vanillin in flavored milks and ice cream.

کلیدواژه‌ها English

Electrochemical sensor
Experimental design
Sour lemon peel extract
Vanillin
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