摘要
把纳米铜和石墨烯修饰在玻碳电极表面，制备了纳米铜／石墨烯复合修饰电极。采用电化学方法，在-1．5—0V的循环扫描电位条件下，氧化石墨烯（GO）和Cu^2＋同时在玻碳电极上被电化学还原，形成石墨烯（Gr）和纳米铜（CuNPs）复合膜。所制备的修饰电极对葡萄糖等单糖化合物具有较高的电催化活性，且电极稳定性和重现性均良好。将此修饰电极作为电化学检测器，与高效阴离子交换色谱联用，分离测定了5种单糖化合物（岩藻糖、阿拉伯糖、半乳糖、葡萄糖和甘露糖）。结果表明，岩藻糖和阿拉伯糖的线性范围为0．1～100mg／L，半乳糖、葡萄糖和甘露糖的线性范围为0．5～100mg／L，5种单糖化合物的线性相关系数均大于0．998，相对标准偏差RSD（n=6）为1．9％～2．5％，检出限在0．02～0．10mg／L之间；将此方法用于测定样品桑黄粗多糖的单糖组成，测得5种单糖的回收率为84．8％-94．5％，准确度和精密度均较好。
A novel copper nanoparticles/graphene modified glassy carbon electrode （CuNPs-Gr/GCE） was constructed. The CuNPs-Gr nanoeomposite was prepared by simultaneous electrochemical reduction using graphene oxide （GO） and copper ion as the starting materials under cyclic potential from -1.5 to 0 V. The modified electrode showed prominent electrocatalytic oxidation towards monosaccharide. Employing the CuNPs- Gr/GCE as an amperometric detector for high performance anion-exchange chromatography （HPIC）, five monosaccharides （fucose, arabinose, galactose, glucose and mannose ） were analyzed on-line with good reproducibility and stablity. Under constant applied potential of ＋0.55 V （vs Ag/AgC1）, the detection limits （S/N= 3 ） of the all investigated compounds were at the level of 0.02-0.10 mg/L. The dynamic linear ranges spanned generally three orders of magnitude with correlation coefficients more than 0. 998, and the RSDs （ n = 6） range from 1. 9% to 2. 5%. The analytical method has successfully been applied to determine the monosaccharide composition of crude polysaccharide from phellinus igniarius with acceptable level of sensitivity and recovery （from 84.8% to 94.5% ）. As a result, the proposed method appears to be useful and effective for the routine practical determinations of common carbohydrates in real matrices without derivatization procedures.
出处
《分析化学》
SCIE
EI
CAS
CSCD
北大核心
2013年第10期1601-1605,共5页
Chinese Journal of Analytical Chemistry
基金
国家自然科学基金(No.207750570)
浙江省自然科学基金(Nos.Y407153
Y4100190)资助
关键词
纳米铜
石墨烯
离子交换色谱
电化学
单糖化合物
Copper nanoparticles, Graphene
Ion chromatography
Electrochemical detection
Monosaccharide
