Potato starch-derived almond-shaped carbon nanoparticles for non enzymatic detection of sucrose
Source abstract
Abstract
We report the formation of almond-shaped carbon nanoparticles (ASCNs) from peeled potatoes and the fabrication of a highly sensitive and a selective non enzymatic sucrose sensor based on this carbon nanoparticle electrode. The potato was pyrolyzed initially at 400–500 °C in vacuum, followed by slow heating at around 800 °C, which produces the ASCNs. The ASCNs were examined by SEM, XRD, EDX and AFM and were further characterized by fluorescence microscopy, which clearly suggested their fluorescent nature. Electrochemical detection of sucrose was examined by cyclic voltammetry, differential pulse voltammetry and linear sweep voltammetry in an acidic solution. The new sensor shows a good response towards the sucrose oxidation, with a wide linear range (R2 = 0.99679), a high sensitivity of ∼41.73725 ± 0.01 μA·M−1·cm−2 and a low detection limit of 1 μmol/L. Moreover, it is also stable and has a short response time (9 s).
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Research context
OpenAlex topics: Electrochemical sensors and biosensors · Advanced biosensing and bioanalysis techniques · Electrochemical Analysis and Applications
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
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