1. Non-enzymatic hydrogen peroxide sensor based on graphene quantum dots-chitosan/methylene blue hybrid nanostructures
- Author
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Paloma Yáñez-Sedeño, Karim Asadpour-Zeynali, Susana Campuzano, Fariba Mollarasouli, and José M. Pingarrón
- Subjects
Detection limit ,Materials science ,Graphene ,General Chemical Engineering ,Inorganic chemistry ,02 engineering and technology ,010402 general chemistry ,021001 nanoscience & nanotechnology ,01 natural sciences ,Amperometry ,0104 chemical sciences ,law.invention ,chemistry.chemical_compound ,chemistry ,Linear range ,law ,Electrode ,Electrochemistry ,Cyclic voltammetry ,0210 nano-technology ,Hydrogen peroxide ,Methylene blue - Abstract
Graphene quantum dots (GQDs) functionalized with chitosan (GQDs-CS) were used for the first time as a suitable nanostructured sensing film for efficient immobilization of methylene blue (MB) through amino-hydroxyl reaction to prepare a novel non-enzymatic hydrogen peroxide sensor using a glassy carbon electrode (GCE). The synthesized hybrid nanostructures were characterized by X-ray diffraction, field emission scanning electron microscopy, cyclic voltammetry, FT-IR, UV–vis, photoluminescence, and energy dispersive X-ray spectroscopy techniques. Cyclic voltammograms showed that the GQDs-CS/MB/GCE exhibited a significant electrocatalytic activity for the reduction of H2O2. The calculated kcat is 4.45 × 104 cm3mol−1s−1. The calibration graph for H2O2 constructed by amperometry (−0.6 V vs. SCE) at the modified electrode showed two different linear ranges (1.0 × 10−6–2.9 × 10−3 M and 2.9–11.78 mM) with a sensitivity of 10.115 μA/mM for the lower linear range and a calculated detection limit of 0.7 μM (S/N = 3). The response time of the sensor for H2O2 detection was 3s. The electrochemical response of GQDs-CS/MB/GCE is not influenced by potential interferents (ascorbic and uric acids, dopamine, caffeine, glucose, and various inorganic salts). This modified electrode exhibited suitability for the non-enzymatic H2O2 sensing in food and water samples.
- Published
- 2017
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