In this work we describe a novel nanoalloy (Pt:Co) room temperature ionic liquid (RTIL) modified carbon paste electrode as a high sensitive sensor for voltammetric determination of vitamin B in food samples. The sensor exhibits an enhanced effectiveness for the electro-oxidation of vitamin B in aqueous solution. The oxidation peak potential for this matter at a surface of the ionic liquid (n-hexyl-3-methylimidazolium hexafluoro phosphate) Pt:Co carbon paste electrode (Pt:Co/IL/CPE) appeared at 685 mV that was about 110 mV lower than the oxidation peak potential at the surface of the traditional carbon paste electrode (CPE) under similar condition. The mechanism of the electro-oxidation process on the surface of the modified electrode was analyzed. Square wave voltammetry (SWV) was applied as a very sensitive electrochemical method for the determination of sub-micro-molar amounts of vitamin B 9 . The linear response range and detection limit were found to be 1.0 10 7 to 5.0 10 4 M and 4.0 10 9 8 M, respectively. The prepared modified electrode shows several advantages such as simple preparation method, high stability, high sensitivity, and excellent catalytic activity, long-term stability and remarkable voltammetric reproducibility for eletrooxidation of vitamin B . The proposed sensor was successfully applied for the determination of vitamin B Vitamins are a large group of organic compounds that are minor, but essential, constituents of food required for normal growth, selfmaintenance, and functioning of humanand animal bodies (Ekinci & Kadakal, 2005). Vitamin B (folate) is a generic term referring to the mono- to poly-glutamate derivatives of pteroic acid that occur naturally in many foods, and have a closely related biological activity. During the last decade, the importance of adequate folate intake has become well recognized in the reduction of the rate of neural tube defects. These vitamins cofactors are essential for the synthesis of purines and pyrimidines and in the production of methionine from homocysteine (Bailey, 2005). In 1996, the Food and Drug Administration ruled that cereal and grain products must be fortified with a synthetic form of vitamin B 9 . It is known that vitamin B 9 9 Contents lists available at ScienceDirect LWT - Food Science and Technology journal homepage: www.elsevier.com/locate/lwt may also protect against other diseases including several forms of cancer, stroke and vascular disorders. Therefore, it is necessary for suggestion a rapid and sensitive methods for determination of * Corresponding author. Tel.: þ98 911 2540112 (mobile); fax: þ98 341 2121018. E-mail address: h.karimi.maleh@gmail.com (H. Karimi-Maleh). 0023-6438/$ e see front matter 2014 Elsevier Ltd. All rights reserved. http://dx.doi.org/10.1016/j.lwt.2014.01.023 LWT - Food Science and Technology 57 (2014) 679e685 9 9 9 in food samples.
کلید واژگان :Vitamin B 9 Mint vegetable Fortified food Modified electrode
ارزش ریالی : 600000 ریال
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