土豆淀粉基杏仁状炭及其非酶检测蔗糖(英文)

Potato starch-derived almond-shaped carbon nanoparticles for non enzymatic detection of sucrose

以土豆淀粉为原料,通过先在400-500℃空气中炭化,再于800℃裂解制备出杏仁状炭（CNA）颗粒,并组装成高灵敏度和选择性的非酶蔗糖传感器。采用扫描电镜、X射线衍射仪、X射线光电子能谱仪、原子力和荧光显微镜对样品进行表征。通过循环伏安、微分脉冲伏安法及线性扫描法在酸性溶液中对蔗糖进行电化学检测。结果表明,这种新传感器对蔗糖氧化呈现良好的响应,具有宽的线性范围（R2=0.996 79）,高灵敏度（~41.737 25±0.01μAμM-1·cm-2）、低的检测限（1μmol/L）,高的稳定性及短的响应时间（9 s）。

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 ℃ in vacuum, followed by slow heating at around 800 ℃, 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 = 0.996 79）, a high sensitivity of ~41. 737 25 ± 0.01 μA·M-1 .cm-2and a low detection limit of 1 μmol/L. Mo- reover, it is also stable and has a short resnonse time （9 s）.