Sucrose quantitative and qualitative analysis from tastant mixtures based on Cu foam electrode and stochastic resonance

卷:197

Hui, Guohua ; Zhang, Jianfeng ; Li, Jian ; Zheng, Le

Zhejiang A&F Univ

关键词: Sucrose;    Quantitative and qualitative analysis;    Tastant mixture;    Cu foam;    Stochastic resonance;   

DOI  :  10.1016/j.foodchem.2015.11.091

学科分类：食品科学和技术

【 摘 要 】

Quantitative and qualitative determination of sucrose from complex tastant mixtures using Cu foam electrode was investigated in this study. Cu foam was prepared and its three-dimensional (3-D) mesh structure was characterized by scanning electron microscopy (SEM). Cu foam was utilized as working electrode in three-electrode electrochemical system. Cyclic voltammetry (CV) scanning results exhibited the oxidation procedure of sucrose on Cu foam electrode. Amperometric i-t scanning results indicated that Cu foam electrode selectively responded to sucrose from four tastant mixtures with low limit of detection (LOD) of 35.34 mu M, 49.85 mu M, 45.89 mu M, and 26.81 mu M, respectively. The existence of quinine, NaCl, citric acid (CA) and their mixtures had no effect on sucrose detection. Furthermore, mixtures containing different tastants could be discriminated by non-linear double-layered cascaded series stochastic resonance (DCSSR) output signal-to-noise ratio (SNR) eigen peak parameters of CV measurement data. The proposed method provides a promising way for sweetener analysis of commercial food. (C) 2015 Elsevier Ltd. All rights reserved.