Numerous techniques have focused on the ability of p-sulfonated calix[4]arene to form complexes with tyrosine. Scanning electron microscopy and Fourier transform infrared spectroscopy and ultraviolet spectroscopy were utilized to study the organization and molecular structure of different layers of the electrode surface. A novel and ultrasensitive electrochemical sensor based on p-sulfonated calix[4]arene modified gold electrode for determination of tyrosine in some high tyrosine foods including cheese, eggs and yogurt was reported. P-sulfonated calix[4]arene not only increased the specific surface area of the modified electrode, but also improved the enrichment ability of tyrosine. The modifications were characterized by electrochemical impedance spectroscopy, cyclic voltammetry and molecular modeling calculation. Under optimal conditions, the sensor detected tyrosine with a limit of detection of 1.5×10 −9 mol L −1. The sensor was able to selective determination of tyrosine even in the presence of common interference. The tyrosine guest molecule had a stronger π…π interaction with p-sulfonated calix[4]arene, which accelerated the electron transfer rate of tyrosine on the electrode surface, and increased the electrochemical activity. Therefore, the biosensor was highly selective. The sensor also showed good operational stability, sensitivity, repeatability and reproducibility.
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