Electrochemical determination of sulfide in fruits using alizarin–reduced graphene oxide nanosheets modified electrode. (1st March 2016)

• Record Type: Journal Article
• Authors: Cao, Xiaodong; Xu, Houchuan; Ding, Shun; Ye, Yongkang; Ge, Xiaoguang; Yu, Li
• Is Part Of: Food chemistry. Volume 194(2016)
• Page Start: 1224
• Page End: 1229
• Publication Date: 2016-03-01
• Subjects: Sulfide -- Reduced graphene oxide nanosheets -- Alizarin -- Electrochemical detection; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2015.08.134
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Sensitive electrocatalytic response to sulfide was showed on Az–rGO modified GCE. The fabricated Az–rGO/GCE sensor exhibited good selectivity. The proposed method is reliable in detection of sulfide in H2 S-pretreated fruit samples. Abstract: This study presents a new approach for rapid detection of sulfide using a glassy carbon electrode (GCE) modified with alizarin (Az) and reduced graphene oxide (rGO) nanosheets. The fabricate Az–rGO/GCE sensor shows a notable electrocatalytic activity to sulfide oxidation. The currents of anodic peak centered at +465 mV in 0.2 M pH 7.0 phosphate buffer were related linearly to the concentrations of sulfide, based on the cyclic voltammetric studies. The linear range was 0.002–3.28 mM, and the detection limit was 1 μM. The proposed method was applied in sulfide determination of hydrogen sulfide pretreated fruits, and the method was also verified with recovery studies.