Scholarlink

<p>Vanillin is widely used in the confectionery and pharmaceutical industries due to its unique aroma, flavor, antioxidant, and antimicrobial properties. However, excessive consumption leads to adverse important effects such as headaches, nausea, vomiting, and impaired liverier and kidney function. Here, an electrochemical sensor based on LaFe<sub>0.9</sub>Ni<sub>0.1</sub>O<sub>3</sub> nanoparticles functionalized with carbon spheres (C-LFNO) is designed for the determination of vanillin in food samples. The structural characteristics of C-LFNO nanohybrid were investigated using X-ray diffraction, Fourier-transform infrared spectroscopy, energy dispersive X-ray spectroscopy, and transmission electron microscopy. The objective of this study was to develop a sensor with a low limit of detection (LOD) and high sensitivity for rapid and accurate determination of vanillin using amperometry. The sensor exhibited a linear detection range from 0.008 to 0.36&#xa0;μM as well as LOD and limit of quantification of 0.011 and 0.035&#xa0;μM, respectively. Additionally, the recovery of vanillin in real food samples, including ice cream and chocolate at different matrix ratios (25, 50, and 70%), ranged from approximately 87 to 104%, with relative standard deviation values between 2.17 and 4.72%, demonstrating the sensor’s good accuracy and precision in complex sample matrices.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Development of electrochemical sensor for vanillin determination using carbon spheres–LaFe0.9Ni0.1O3 nanohybrid

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2025年10月28日

查看全文
  • Ali Ramzannezhad,
  • Shahram Ghasemi,
  • Behrooz Eftekharinia,
  • Shayan Safari

摘要

Vanillin is widely used in the confectionery and pharmaceutical industries due to its unique aroma, flavor, antioxidant, and antimicrobial properties. However, excessive consumption leads to adverse important effects such as headaches, nausea, vomiting, and impaired liverier and kidney function. Here, an electrochemical sensor based on LaFe0.9Ni0.1O3 nanoparticles functionalized with carbon spheres (C-LFNO) is designed for the determination of vanillin in food samples. The structural characteristics of C-LFNO nanohybrid were investigated using X-ray diffraction, Fourier-transform infrared spectroscopy, energy dispersive X-ray spectroscopy, and transmission electron microscopy. The objective of this study was to develop a sensor with a low limit of detection (LOD) and high sensitivity for rapid and accurate determination of vanillin using amperometry. The sensor exhibited a linear detection range from 0.008 to 0.36 μM as well as LOD and limit of quantification of 0.011 and 0.035 μM, respectively. Additionally, the recovery of vanillin in real food samples, including ice cream and chocolate at different matrix ratios (25, 50, and 70%), ranged from approximately 87 to 104%, with relative standard deviation values between 2.17 and 4.72%, demonstrating the sensor’s good accuracy and precision in complex sample matrices.