DataSheet1_2D/3D Copper-Based Metal-Organic Frameworks for Electrochemical Detection of Hydrogen Peroxide.docx
Metal-organic frameworks (MOFs) have been extensively used as modified materials of electrochemical sensors in the food industry and agricultural system. In this work, two kinds of copper-based MOFs (Cu-MOFs) with a two dimensional (2D) sheet-like structure and three dimensional (3D) octahedral structure for H2O2 detection were synthesized and compared. The synthesized 2D and 3D Cu-MOFs were modified on the glassy carbon electrode to fabricate electrochemical sensors, respectively. The sensor with 3D Cu-MOF modification (HKUST-1/GCE) presented better electrocatalytic performance than the 2D Cu-MOF modified sensor in H2O2 reduction. Under optimal conditions, the prepared sensor displayed two wide linear ranges of 2 μM–3 mM and 3–25 mM and a low detection limit of 0.68 μM. In addition, the 3D Cu-MOF sensor exhibited good selectivity and stability. Furthermore, the prepared HKUST-1/GCE was used for the detection of H2O2 in milk samples with a high recovery rate, indicating great potential and applicability for the detection of substances in food samples. This work provides a convenient, practical, and low-cost route for analysis and extends the application range of MOFs in the food industry, agricultural and environmental systems, and even in the medical field.
History
References
- https://doi.org//10.1080/10826068.2016.1172235
- https://doi.org//10.1016/j.snb.2010.05.027
- https://doi.org//10.1016/j.ultsonch.2016.01.024
- https://doi.org//10.1039/c9ta00311h
- https://doi.org//10.1016/j.cej.2020.126149
- https://doi.org//10.1016/j.ccr.2021.213929
- https://doi.org//10.1016/j.jallcom.2019.153014
- https://doi.org//10.1126/science.283.5405.1148
- https://doi.org//10.1021/jf101173e
- https://doi.org//10.1021/acsomega.9b00330
- https://doi.org//10.1016/j.talanta.2018.02.078
- https://doi.org//10.1016/j.snb.2020.127687
- https://doi.org//10.1039/c8an01641k
- https://doi.org//10.1021/acs.jafc.6b04675
- https://doi.org//10.1016/j.cej.2019.123690
- https://doi.org//10.1016/j.jclepro.2018.10.141
- https://doi.org//10.3389/fbioe.2020.576348
- https://doi.org//10.1126/science.1230444
- https://doi.org//10.1016/j.synthmet.2019.116272
- https://doi.org//10.1002/cctc.201300493
- https://doi.org//10.1021/acs.analchem.9b03718
- https://doi.org//10.1021/la8008656
- https://doi.org//10.1021/acsami.0c00778
- https://doi.org//10.1016/j.micromeso.2009.04.031
- https://doi.org//10.1016/j.foodchem.2019.01.051
- https://doi.org//10.3168/jds.2010-3190
- https://doi.org//10.1016/j.snb.2018.05.066
- https://doi.org//10.1007/s10563-012-9135-2
- https://doi.org//10.1039/b807080f
- https://doi.org//10.1016/j.foodchem.2017.05.065
- https://doi.org//10.1016/j.talanta.2018.01.002
- https://doi.org//10.1007/s12161-016-0617-0
- https://doi.org//10.1007/s00604-018-3032-y
- https://doi.org//10.1016/j.ccr.2020.213222
- https://doi.org//10.1016/j.jallcom.2012.06.030
- https://doi.org//10.1016/j.snb.2020.127909
- https://doi.org//10.1002/adma.201707634
- https://doi.org//10.1002/smll.201600976
- https://doi.org//10.1021/acs.jafc.7b02139
- https://doi.org//10.2174/0929867325666180214123500
- https://doi.org//10.1007/s00604-019-3551-1
- https://doi.org//10.1021/acsami.0c09254
- https://doi.org//10.1007/s00604-020-04355-y
- https://doi.org//10.1021/acs.jafc.0c07522
- https://doi.org//10.1016/j.foodchem.2016.11.034
- https://doi.org//10.1007/s00449-017-1878-8
- https://doi.org//10.6023/a20040126
- https://doi.org//10.1007/s11706-017-0382-z
- https://doi.org//10.1039/d1nj01042e
- https://doi.org//10.1039/c9nr00333a
- https://doi.org//10.1002/adma.201707365
- https://doi.org//10.1080/87559129.2014.994818
- https://doi.org//10.1039/c8nj06224b
- https://doi.org//10.1016/j.jelechem.2020.114487
- https://doi.org//10.1016/j.bios.2015.08.056
- https://doi.org//10.1021/acsami.0c11269
- https://doi.org//10.1016/j.jhazmat.2016.09.026
- https://doi.org//10.1021/jf102326m
- https://doi.org//10.1080/87559129.2014.913292
- https://doi.org//10.1002/adma.201600108
- https://doi.org//10.1016/j.electacta.2020.136962
- https://doi.org//10.1039/c3ta12621h
- https://doi.org//10.1039/c8ta12178h
- https://doi.org//10.1039/c4ra16950f
- https://doi.org//10.1007/s00604-020-04350-3
- https://doi.org//10.1039/c9ra03802g
- https://doi.org//10.1016/j.talanta.2015.07.091
- https://doi.org//10.3390/nano10061134
- https://doi.org//10.1016/j.bios.2016.01.080
- https://doi.org//10.1039/c3cc43292k
- https://doi.org//10.1007/s12274-020-3176-z
- https://doi.org//10.1039/c8cs00268a
- https://doi.org//10.1002/adma.201503648
Usage metrics
Read the peer-reviewed publication
Categories
- Geochemistry
- Biochemistry
- Inorganic Chemistry
- Organic Chemistry
- Nuclear Chemistry
- Medical Biochemistry: Proteins and Peptides (incl. Medical Proteomics)
- Medical Biochemistry and Metabolomics not elsewhere classified
- Environmental Chemistry (incl. Atmospheric Chemistry)
- Analytical Biochemistry
- Cell Neurochemistry
- Electroanalytical Chemistry
- Enzymes
- Organic Green Chemistry
- Physical Organic Chemistry
- Catalysis and Mechanisms of Reactions
- Analytical Chemistry not elsewhere classified
- Food Chemistry and Molecular Gastronomy (excl. Wine)
- Environmental Chemistry