A New Electrochemical Biosensor for Determination of Hydrogen Peroxide in Food Based on Well‐Dispersive Gold Nanoparticles on Graphene Oxide

Abstract

Herein, we describe a new method for the detection of hydrogen peroxide (H 2 O 2 ) in food by using an electrochemical biosensor. Initially, ultrafine gold nanoparticles dispersed on graphene oxide (AuNP-GO) were synthesized by the redox reaction between AuCl 4 À and GO, and thionine-catalase conjugates were then assembled onto the AuNP-GO surface on a glassy carbon electrode. With the aid of the AuNP-GO, the as-prepared biosensor exhibited good electrocatalytic efficiency toward the reduction of H 2 O 2 in pH 5.8 acetic acid buffer. Under optimal conditions, the dynamic responses of the biosensor toward H 2 O 2 were achieved in the range from 0.1 mM to 2.3 mM, and the detection limit (LOD) was 0.01 mM at 3s B . The Michaelis-Menten constant was measured to be 0.98 mM. In addition, the repeatability, reproducibility, selectivity and stability of the biosensor were investigated and evaluated in detail. Finally, the method was applied for sensing H 2 O 2 in spiked or naturally contaminated samples including sterilized milk, apple juices, watermelon juice, coconut milk, and mango juice, receiving good correspondence with the results from the permanganate titration method. The disposable biosensor could offer a great potential for rapid, cost-effective and on-field analysis of H 2 O 2 in foodstuff.

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“…[3,4]. Therefore, the determination of H 2 O 2 concentration is of great importance in both biological and environmental systems.…”

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“…The Joint FAO/WHO Expert Committee on Food Additives (JECFA) reported that ingesting small amounts of H 2 O 2 produced no toxicological effects because it could be decomposed quickly by enzymes in intestinal cells. [6] However, consumption of solutions with a H 2 O 2 content greater than 3% (household strength) can cause vomiting, mild mucosa irritation, and burns in the mouth, throat, oesophagus, and stomach. The ingestion of solutions with H 2 O 2 concentrations higher than 10% can cause more dangerous injury, such as mucosa burn.…”