Study of a Sucrose Sensor by Functional Cu Foam Material and Its Applications in Commercial Beverages

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• 作者：Hailin Feng ; Zhiyi Huang ; Xiongwei Lou ; Jian Li ; Guohua Hui
• 关键词：Sucrose ; Quantitative analysis ; Cu foam ; Tastant mixture ; Non ; linear
• 刊名：Food Analytical Methods
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：10
• 期：2
• 页码：407-418
• 全文大小：
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Food Science; Chemistry/Food Science, general; Microbiology; Analytical Chemistry;
• 出版者：Springer US
• ISSN：1936-976X
• 卷排序：10

文摘

In this paper, a sucrose sensor by means of functional Cu foam material was investigated. Cu foam material was prepared and utilized as working electrode in a three-electrode electrochemical system. Scanning electron microscopy (SEM) results displayed stable and uniform multi-layered three-dimensional (3-D) mesh structure of Cu foam. Cyclic voltammetry (CV) explained sucrose electro-oxidation procedure on Cu foam electrode. Amperometric i-t scanning results demonstrated that the sensor selectively and sensitively responded to sucrose in mixtures. Interference experiment results indicated that this sensor had no responses to NaCl and citric acid (CA). Mixtures containing different tastants could be discriminated by non-linear double-layered cascaded series stochastic resonance (DCSSR) output signal-to-noise ratio (SNR) feature peak parameters. The proposed method provides a rapid way for sucrose quantitative analysis in real samples.