ArticleFrontiers in nutrition2024
Sensitive detection of gallic acid in food by electrochemical sensor fabricated by integrating nanochannel film with nanocarbon nanocomposite.
Article in Frontiers in nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Sensitive detection of gallic acid (GA) in foods is of great significance for assessing the antioxidant properties of products and ensuring consumer health. In this work, a simple electrochemical sensor was conveniently fabricated by integrating vertically-ordered mesoporous silica film (VMSF) with electrochemically reduced graphene oxide (ErGO) and nitrogen graphene quantum dots (NGQDs) nanocomposite, enabling sensitive detection of GA in food sample. A water-soluble mixture of graphene oxide (GO) and NGQDs was drop-cast onto the common carbon electrode, glassy carbon electrode (GCE), followed by rapid growth of VMSF using an electrochemically assisted self-assembly method (EASA). The negative voltage applied during VMSF growth facilitated the
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