AUTHOR=Li Jiasheng , Lin Jiahui , Luo Tao , Liu Junjie , Liu Jiyang , Zhong Wuning 

TITLE=Sensitive detection of gallic acid in food by electrochemical sensor fabricated by integrating nanochannel film with nanocarbon nanocomposite

JOURNAL=Frontiers in Nutrition

VOLUME=Volume 11 - 2024

YEAR=2024

URL=https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2024.1491345

DOI=10.3389/fnut.2024.1491345

ISSN=2296-861X

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 in-situ reduction of GO to ErGO. The synergistic effects of ErGO, NGQDs, and the nanochannels of VMSF led to nearly a tenfold enhancement of the GA signal compared to that obtained on electrodes modified with either ErGO or NGQDs alone. Sensitive detection of GA was realized with a linear concentration range from 0.1 μM to 10 μM, and from 10 μM to 100 μM. The limit of detection (LOD), determined based on a signal-to-noise ratio of three (S/N = 3), was found to be 81 nM. Combined with the size-exclusion