Multivalent SnO2 quantum dot-decorated Ti3C2 MXene for highly sensitive electrochemical detection of Sudan I in food-Reference-Cited by-同舟云学术

Multivalent SnO₂ quantum dot-decorated Ti₃C₂ MXene for highly sensitive electrochemical detection of Sudan I in food

Published:2022 Issue:23 Volume:147 Page:5557-5563
ISSN:0003-2654
Container-title:The Analyst
language:en
Short-container-title:Analyst

Author:

Mei Lin¹^ORCID,Shi Yanmei²,Shi Yange¹,Yan Pengpeng¹,Lin Chunlei¹,Sun Yue¹,Wei Bingjie¹,Li Jing³

Affiliation:

1. School of Materials and Chemical Engineering, Zhongyuan University of Technology, Zhengzhou 450007, P.R. China

2. Academy of Traditional Chinese Medicine, Henan University of Chinese Medicine, Zhengzhou 450001, P.R. China

3. School of Foreign Languages, Zhongyuan University of Technology, Zhengzhou 450007, P.R. China

Abstract

A new electrochemical sensor was fabricated by SnO2 quantum dot-decorated Ti3C2 MXene for the highly sensitive detection of Sudan I in food. This sensor with good selectivity, precision and accuracy can be used in monitoring illegal food additives.

Funder

Henan Province Science and Technology Innovation Talent Program

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

Electrochemistry,Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2022/AN/D2AN01432G

Reference56 articles.

1. Preparation of carbon quantum dots from cigarette filters and its application for fluorescence detection of Sudan I

2. Interference-free simultaneous determination of Sudan dyes in chili foods using solid phase extraction coupled with HPLC–DAD

3. Qualitative and quantitative analysis based on digital images to determine the adulteration of ketchup samples with Sudan I dye

4. Mechanism of formation and 32P-postlabeling of DNA adducts derived from peroxidative activation of carcinogenic non-aminoazo dye 1-phenylazo-2-hydroxynaphthalene (Sudan I)

5. Ultrasensitive detection of Sudan I in food samples by a quantitative immunochromatographic assay

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