P2EC.13 - Gold Screen-printed Electrodes as detectors of reducing sugars in batch and FIA systems
- Event
- 17th International Meeting on Chemical Sensors - IMCS 2018
2018-07-15 - 2018-07-19
Vienna, Austria - Chapter
- P-2 - Electrochemical Sensors
- Author(s)
- P. Fanjul Bolado, M. Neves, M. Begoña González García, D. Hernández Santos - DropSens, S.L. Edificio CEEI, Parque Tecnológico de Asturias, Asturias (Spain)
- Pages
- 725 - 726
- DOI
- 10.5162/IMCS2018/P2EC.13
- ISBN
- 978-3-9816876-9-9
- Price
- free
Abstract
The development of user-friendly, time-saving and cost-effective analytical strategies for the detection and quality control of carbohydrates in food industry is continuously highly demanded. Therefore, in this work, two strategies for the non-enzymatic detection of reducing sugars (glucose and fructose), employing miniaturized screen-printed gold electrodes, were proposed.
On the one hand, a high-throughput flow-injection analysis (FIA) system that employed gold electrodes integrated in a one channel flow-cell was developed. The injection of sample volume (60 μL) was done through an “in-line luer” injection port, placed closest to the electrochemical cell, and highly controlled by operator through a syringe. This configuration brings important advantages since it simplifies operability and effectiveness of working in FIA systems. The sugars detection was carried out by applying a potential of + 0.5 V in a NaOH 0.1 M flow carrier stream of 1 ml min-1. On the other hand, a batch mode approach using disposable gold electrodes for sugars detection by dropping the sample (60 μL) directly in the electrochemical cell was also investigated. The analytes were measured amperometrically, by applying a constant potential of + 0.5 V during 2 min, and by determining the anodic oxidation peak current by cyclic voltammetry. Accuracy and precision studies were performed and the limits of detection and linear ranges were established. Finally, the applicability of the developed non-enzymatic sensors has been successfully evaluated by determining reducing sugars in commercial foodstuffs.