Analysis of kojic acid in food samples uses an amplified electrochemical sensor employing V2O5 nanoparticle and room temperature ionic liquid

Add time:08/06/2019    Source:sciencedirect.com

Kojic acid is a high consumption additive and antioxidant in food samples such as fresh vegetables. Therefore, we focus for analysis of this antioxidant in the present study. In the present research, the ability of carbon paste electrode modified with V2O5 nanoparticle (V2O5/NPs) and n-hexyl-3-methylimidazolium hexafluorophosphate (HMIHPF6) (V2O5/NPs/HMIHPF6/CPE) was investigated for kojic acid analysis in the trace level. V2O5 synthesized nanoparticles were characterized by TEM, EDS and XRD methods. The pH investigation revealed that electro-oxidation of kojic acid has an irreversible oxidation peak in all of the pH values relative to phenolic structure. The oxidation response of kojic acid showed linear dynamic range (in 0.08–500 μM) with a detection limit of 20.0 nM. V2O5/NPs/HMIHPF6/CPE showed high performance for determination of kojic acid in food samples such as bean paste, rice wine and vinegar.

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