香兰素是一种有机化合物,不仅在某些食品中充当调味和香味增强剂,而且还可以有抗氧化剂,抗炎,抗癌和抗抑郁作用。然而,它的过度使用可能会对人体健康产生副作用。因此,有必要实现香草醛的快速测定方法,以提高食品安全。分析方法的多样性和高灵敏度导致研究人员使用更先进和有效的方法,在复杂的矩阵中提供定量和定性的结果。其中,由于可靠性、简单,成本效益,便携性,选择性,易于操作,特别是香草醛的测定。纳米材料由于其良好的物理化学属性而成为传感器构建的良好候选者。一些先进的纳米结构具有很有前途的高灵敏度平台,高度选择性,和持久的电化学传感器包括石墨烯(Gr)及其衍生物,氮化石墨碳(g-C3N4),碳纳米管(CNTs),金属纳米颗粒,金属有机框架,碳纳米纤维(CNFs)和量子点。研究尺寸,尺寸,和纳米材料的形貌是根据电催化能力提高灵敏度或选择性的有力候选者。样品的低LOD和宽线性范围证明了对香草醛氧化的优异催化性能。一些研究报道了诸如碳纳米材料的大电导率之类的协同效应,该协同效应改善了纳米复合材料的电催化性能,这证明了纳米材料支撑的电化学传感器对测定香草醛浓度的可估计的灵敏度。报告的传感器对实际潜力有一个值得称赞的反应,并在饼干中进行了评估,布丁粉,巧克力,奶油冻标本等。灵敏度,稳定性,研究了建议传感器的可重复性和可重复性。本文综述了基于纳米材料的电化学传感器的制造最新进展,以检测各种食品基质中的香草醛。
Vanillin is an organic compound that not only acts as a flavoring and fragrance enhancer in some foods, but also can have antioxidant, anti-inflammatory, anti-cancer and anti-depressant effects. Nevertheless, its excessive use can be associated with side effects on human health. Consequently, there is a need to achieve a rapid vanillin determination approach to enhance food safety. The diversity and high sensitivity of analytical approaches has led researchers to use more advanced and efficient methods providing quantitative and qualitative outcomes in complex matrices. Among these, prominent attention has been drawn to electrochemical sensors for reasons such as reliability, simplicity, cost-effectiveness, portability, selectivity, and ease of operation, especially for the determination of vanillin. Nanomaterials are a good candidate for sensor construction due to their commendable physicochemical attributes. Some advanced nanostructures with promising platforms for high-sensitivity, highly selective, and long-lasting electrochemical sensors include graphene (Gr) and its derivatives, graphite carbon nitride (g-C3N4), carbon nanotubes (CNTs), metal nanoparticles, metal organic frameworks, carbon nanofibers (CNFs) and quantum dots. Study about sizes, dimensions, and morphologies of nanomaterials makes strong candidates for improving sensitivity or selectivity according to electrocatalytic abilities. The low LOD and wide linear range of samples demonstrated an excellent catalytic performance towards the vanillin oxidation. Some investigations have reported the synergistic effects like great conductivity of carbon nanomaterials which improved the electrocatalytic performance of nanocomposites which demonstrated the estimable sensitivity of nanomaterial-supported electrochemical sensors for determination of vanillin concentrations. The sensors which have reported have a commendable response to practical potential and evaluated in biscuit, pudding powder, chocolate, custard specimens and etc. sensitivity, stability, reproducibility and repeatability of suggested sensor were investigated. The present
review article scrutinizes recent advances in the fabrication of nanomaterial-based electrochemical sensors to detect vanillin in various food matrices.