RESUMEN
BACKGROUND: Nitrite is naturally present in vegetables and added to processed meats to enhance their color and prolong their shelf life. It is of concern because it reacts to form nitrosamines, which have been linked to cancer. OBJECTIVE: To develop a quick, reliable, and inexpensive method for quantifying nitrite in foods. METHOD: A copper-based metal organic framework (Cu-MOF)/gold-platinum alloy nanoparticle(Au@Pt)-modified glassy carbon electrode (GCE) was developed via a simple wet chemical synthesis followed by electrochemical deposition of gold-platinum alloy nanoparticles onto the surface of a GCE. Morphological characterization and component analysis of the prepared nanomaterials were carried out by Fourier transform infrared spectroscopy and scanning electron microscopy. Cyclic voltammetry and electrochemical impedance spectroscopy were used to study the electrochemical behavior of the fabricated electrodes. RESULTS: The quantitative and specific detection of nitrite was obtained by the amperometric i-t method. At a pH of 7, temperature of 25°C, and ionic strength of 0.4 M, the electrode exhibited a linear range of 0.001-12.2 mM nitrite with a low detection limit of 72 nM (S/N = 3). CONCLUSIONS: The Cu-MOF/Au@Pt/GCE exhibited good repeatability, reproducibility, stability, and selectivity to provide a capable analysis method for food samples. HIGHLIGHTS: A Cu-MOF with a large surface area and high porosity was developed to provide an electrode with many active sites. The Au@Pt alloy nanoparticle improved the electrocatalytic activity toward nitrite. The synergistic action between the Cu-MOF and Au@Pt alloy nanoparticle enhanced the electrochemical performance of the sensor.
