论文部分内容阅读
丙烯酰胺是一种神经毒素,具有潜在致癌性。丙烯酰胺分子可以和血红蛋白结构中N-末端缬氨酸的α-NH2形成共价化合物引起电极钝化,其含量不同,钝化程度也不同。基于此原理,本研究将多壁碳纳米管/血红蛋白/壳聚糖修饰的生物传感器用于油炸食品中丙烯酰胺的检测。利用差分伏安脉冲法对油炸食品中丙烯酰胺进行定量分析并对条件优化,多壁碳纳米管修饰量为10μg/cm2、支持电解质溶液为0.1 mol/L的PBS溶液(p H=7.4,含5×10-3 mol/L K4[Fe(CN)6],0.1 mol/L Na Cl),其中K4[Fe(CN)6]作为氧化还原探针,电位增量0.008 V、脉冲幅度0.05 V、脉冲宽度0.1 V、脉冲间隔0.1 s,丙烯酰胺线性检测范围3.0×10-8 mol/L~3.0×10-7 mol/L,最低检测限(S/N=3)为1.2×10-8 mol/L。与高效液相色谱法相比,该法具有简便、快速、准确、样品预处理简单、无需衍生化等优点。
Acrylamide is a neurotoxin that is potentially carcinogenic. Acrylamide molecules and hemoglobin N-terminal valine structure of the α-NH2 formation of covalent compounds lead to electrode passivation, its content is different, the passivation level is also different. Based on this principle, multi-walled carbon nanotube / hemoglobin / chitosan modified biosensors were used to detect acrylamide in fried foods. The differential scanning voltammetry (CV) pulse method was used to quantitatively analyze the acrylamide in the fried food and optimize the conditions. The modified amount of MWNTs was 10μg / cm2, and the supporting electrolyte solution was 0.1mol / L PBS solution (p H = 7.4, K4 [Fe (CN) 6] and 0.1 mol / L NaCl with 5 × 10-3 mol / L as the redox probe. The potential increment was 0.008 V and the pulse amplitude was 0.05 V, pulse width 0.1 V, pulse interval 0.1 s, linear range of acrylamide 3.0 × 10-8 mol / L to 3.0 × 10-7 mol / L, and the lowest detection limit (S / N = 3) 8 mol / L. Compared with HPLC, this method is simple, rapid, accurate, sample pretreatment is simple, without the advantages of derivatization.