title: D-glucose, D-galactose, and D-lactose non-enzyme quantitative and qualitative analysis method based on Cu foam electrode.
abstract: Here, D-glucose, D-galactose, and D-lactose non-enzyme quantitative and qualitative analysis method using Cu foam electrode had been investigated. Porous Cu foam material was prepared by electrodeposition strategy, and used as working electrode. Cyclic voltammetry (CV) explained sweetener electro-oxidation process occurring on Cu foam electrode. Amperometric i-t scanning results demonstrated that Cu foam electrode fast responded to D-glucose, D-galactose, and D-lactose in linear concentration range between 0.18 mM and 3.47 mM with significant sensitivity of 1.79 mA cm(-2)mM(-1), 0.57 mA cm(-2)mM(-1), and 0.64 mA cm(-2)mM(-1), respectively. Limit of detection (LOD) was 9.30 μM, 29.40 μM, and 26 μM respectively (S/N=3). Sweetener species was decided by stochastic resonance (SR) signal-to-noise ratio (SNR) eigen peak located noise intensities. Interference experiment results demonstrated that Cu foam electrode selectively responded to sweeteners against interference chemicals. The proposed method provides a promising way for sweetener non-enzyme quantitative and qualitative analysis.
authors.affiliation: College of Computer Science and Information Engineering, Zhejiang Gongshang University, Hangzhou 310035, PR China; College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, PR China.
authors.forename: Jin
authors.initials: J
authors.lastname: Jiaojiao
authors.affiliation: College of Computer Science and Information Engineering, Zhejiang Gongshang University, Hangzhou 310035, PR China; College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, PR China.
authors.forename: Ge
authors.initials: G
authors.lastname: Yangyang
authors.affiliation: College of Computer Science and Information Engineering, Zhejiang Gongshang University, Hangzhou 310035, PR China; College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, PR China.
authors.forename: Zheng
authors.initials: Z
authors.lastname: Gangying
authors.affiliation: College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, PR China.
authors.forename: Cai
authors.initials: C
authors.lastname: Yanping
authors.affiliation: College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, PR China.
authors.forename: Liu
authors.initials: L
authors.lastname: Wei
authors.affiliation: College of Computer Science and Information Engineering, Zhejiang Gongshang University, Hangzhou 310035, PR China; College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, PR China. Electronic address: ghui@zjgsu.edu.cn.
authors.forename: Hui
authors.initials: H
authors.lastname: Guohua
mesh_terms: D003300:Copper / Q000737:chemistry*; D004566:Electrodes; D005690:Galactose / Q000032:analysis / Q000737:chemistry*; D005947:Glucose / Q000032:analysis / Q000737:chemistry*; D007785:Lactose / Q000032:analysis / Q000737:chemistry*; D010084:Oxidation-Reduction
chemical_list: D003300:Copper; D005947:Glucose; D007785:Lactose; D005690:Galactose
keywords: Cu foam; Non-enzyme; d-Galactose; d-Glucose; d-Lactose