In situ growth of self-supported CuO nanorods from Cu-MOFs for glucose sensing and elucidation of the sensing mechanism.

Herein, we present a simple and mild method to in situ prepare CuO nanostructures for non-enzymatic glucose sensing. A Cu-metal organic framework (Cu-MOF) precursor was first directly grown on a pencil lead electrode with 3D graphene-like surfaces (EPLE) and then in situ transformed into CuO nanorods. The CuO nanorod-modified EPLE (CuO/EPLE) shows high sensitivity (1138.32 µA mM-1 cm-2), fast response time (1.5 s) and low detection limit (0.11 µM) for glucose oxidation. It has been found that NaOH promoted the generation of ˙OH groups and Cu(III) on the CuO surface, which then facilitated the electrochemical oxidation of glucose. Signals characteristic of hydroxyl and carbon-centered radical adducts were detected by EPR. Furthermore, the CuO/EPLE sensor also shows good accuracy in glucose determination in human serum samples.

Determination of 5-Hydroxymethylfurfural (5-HMF) in milk products by surface-enhanced Raman spectroscopy and its simulation analysis.

5-Hydroxymethylfurfural (5-HMF) is a useful indicator of thermal damage degree and freshness of milk. It is of great importance to develop simple, rapid and accurate analytical methods for the sensitive detection of 5-HMF in milk and milk-based products. In this work, surface-enhance Raman spectroscopy (SERS) was used for rapid determination of 5-HMF in processed cheese by colloidal Au nanoparticles (AuNPs) substrate synthesized by the classical solvothermal reduction method. Density functional theory (DFT) calculations were carried out to determine the vibration assignments of 5-HMF and the surface enhancement effect of AuNPs substrate. The results found that a good linear response on the AuNPs substrate for 5-HMF in the concentration range of 0.1-75 mM was established with the detection limit of 75 µM (S/N = 3). Furthermore, the present method could be applied to the determination of 5-HMF in a cheese real sample which revealed its promising application in food safety and analysis.

A one-step electrochemically reduced graphene oxide based sensor for sensitive voltammetric determination of furfural in milk products.

Designing of fast, inexpensive and sensitive furfural determination methods for dairy milk is crucial in analytical and food chemistry. In this study, an electrochemical sensor was developed for the cathodic determination of furfural using a one-step electrochemically reduced graphene oxide (ErGO) modified glassy carbon electrode (GCE). The morphology and chemical constituents of the obtained ErGO/GCE were characterized by scanning electron microscopy (SEM), transmission electron microscopy (TEM), X-ray diffraction (XRD), and Raman and X-ray photoelectron spectroscopy (XPS). The results showed that the fast and green electrochemical reduction process effectively eliminated the oxygen-containing groups in GO and produced reduced graphene with a high surface area and improved electron transfer kinetics. In addition, the ErGO based sensor displayed excellent responses for furfural in a Na2HPO4-NaH2PO4 solution (pH = 9.18) with a wide linear range from 2 to 2015 µM and a low detection limit of 0.4 µM (S/N = 3). The reduction mechanism of furfural was also discussed. Furthermore, the feasibility of the sensor was confirmed by the determination of furfural in three milk samples which generated acceptable outputs.

Voltammetric Determination of 5-Hydroxymethyl-2-furfural in Processed Cheese Using an Easy-Made and Economic Integrated 3D Graphene-like Electrode.

The concentration of 5-hydroxymethyl-2-furfural (HMF) is an important quality-related index in milk and milk products. Fast, cost-effective and environmentally friendly determination of HMF is of great significance in milk products control. In this study, a three-dimensional (3D) graphene-like surface (3DGrls) was successfully prepared within 5 min by an electrochemical amperometric pretreatment on a pencil graphite electrode (PGE). The fast-obtained 3D graphene-like surface increased the electrode surface area and enhanced the electron transfer capability without the addition of any harmful chemicals. The morphology and chemical composition of the obtained electrode were characterized by scanning electron microscope (SEM), X-ray photoelectron spectroscopy (XPS), Raman spectroscopy and electrochemical impedance spectroscopy (EIS). The results found that the electrochemical response to HMF at the prepared 3DGrls/PGE was 34 times higher than that at PGE. The modified electrode showed a good linear response to HMF in a concentration range of 0.35~116 µM with a low limit of detection (LOD) of 0.099 µM. The integrated electrode also exhibited excellent stability and wonderful antifouling property. Furthermore, the 3DGrls/PGE was successfully applied for the determination of HMF in three processed cheese samples with satisfactory results.

Effect of phosphoric acid pretreatment on enzymatic hydrolysis of microcrystalline cellulose.

Microcrystalline cellulose (MCC) was pretreated with phosphoric acid at 323K for 10h. X-ray diffraction (XRD) and Atomic Force Microscope (AFM) analyses revealed that the fiber surface morphology of pretreated MCC (P-MCC) were uneven and rough with the crystalline diffraction peaks of P-MCC decreased to a distinct range. The X-ray Photoelectron Spectroscopy (XPS) analysis showed that the uneven and rough surface of P-MCC could enhance the adsorption of cellulose to the molecular surface of cellulose, which is one of the key factors affecting enzymatic hydrolysis of cellulose. A reversible first order kinetics was employed to describe the adsorption kinetics of cellulase to MCC and P-MCC, and the adsorption rate constants of MCC and P-MCC were found to be 0.016, 0.024, 0.041, and 0.095, 0.149, 0.218min(-1), respectively at 278K, 293K and 308K. The activation energies of MCC and P-MCC hydrolysis reactions were found to be 22.257 and 19.721kJ mol(-1). The major hydrolysis products of MCC and P-MCC were cellobiose and glucose. Hydrolysis of MCC for 120h resulted in yields of glucose (7.21%), cellobiose (13.16%) and total sugars (20.37%). However, after the pretreatment with phosphoric acid, the corresponding sugar yields resulted from enzymatic hydrolysis of P-MCC were increased to 24.10%, 41.42%, and 65.52%; respectively, which were 3.34, 3.15, and 3.22 times of the sugars yields from enzymatic hydrolysis of MCC.