纳米二氧化铈用于克氏原螯虾鲜度特征物次黄嘌呤的电化学检测

Electrochemical determination of hypoxanthine, the freshness characteristic of Procambarus clarkii by nano-cerium dioxide

中文关键词:  克氏原螯虾  电化学检测  二氧化铈  新鲜度

英文关键词:Procambarus clarkii  electrochemical detection  cerium dioxide  freshness

中文摘要:

      目的 基于纳米二氧化铈修饰电极建立一种克氏原螯虾中次黄嘌呤的电化学检测方法。方法 以水热法制备了均匀的纳米二氧化铈, 并将其制作成纳米二氧化铈修饰电极, 将其应用于克氏原螯虾鲜度特征物次黄嘌呤的电化学研究。优化了扫描速度、电解液pH等相关因素后, 将纳米二氧化铈修饰电极用于次黄嘌呤的电化学检测。建立线性方程后, 测定小龙虾中的次黄嘌呤含量, 进行回收率实验, 并探讨了克氏原螯虾样品贮藏时间对次黄嘌呤峰电流之间的关系。结果 纳米二氧化铈修饰电极对次黄嘌呤表现出明显的电化学响应。且次黄嘌呤的浓度与其峰电流呈现出良好的线性关系。该方法与国家标准方法测得结果一致。将其应用于克氏原螯虾样品鲜度研究, 该方法得到的次黄嘌呤峰电流与样品贮藏时间成正比。结论 纳米二氧化铈修饰电极可用于克氏原螯虾中次黄嘌呤的电化学检测, 并可进一步用于其新鲜度评价。

英文摘要:

      Objective To establish an electrochemical detection method of hypoxanthine in Procambarus clarkii based on nano-cerium dioxide. Methods The uniform nano-cerium dioxide was prepared by hydrothermal method and modified into nano-cerium dioxide electrode, which was applied to the electrochemical study of hypoxanthine, a freshness characteristic substance of Procambarus clarkii. After the scanning speed and pH of electrolyte were optimized, nano-cerium dioxide modified electrode was used for the electrochemical detection of hypoxanthine. After the linear equation was established, the content of hypoxanthine in crayfish was determined, and the recovery experiment was carried out, and the relationship between storage time of samples and peak current of hypoxanthine was discussed. Results The nano-cerium dioxide modified electrode showed obvious electrochemical response to hypoxanthine. Besides, there was a good linear relationship between the concentration of hypoxanthine and its peak current. The result of this method was consistent with the national standard method. The method was applied to the freshness study of Procambarus clarkii samples, and the hypoxanthine peak current obtained by the method was in direct proportion to the storage time of the samples. Conclusion The nanometer ceria modified electrode can be used for electrochemical detection of hypoxanthine in Procambarus clarkii and further to evaluate the freshness of Procambarus clarkii.