Rapid Determination of Benzo[a]pyrene in Barbecued Meat Using Electrochemical Sensors Based on Magnetic Fe₃O₄ Nanomaterials

In this study, in order to establish an electrochemical method for the rapid and sensitive determination of benzo[a]pyrene (BaP) in barbecued meat products, a Fe₃O₄/multi-walled carbon nanotubes (MWCNTs)-COOH/Nafion/glassy carbon electrode (GCE) electrochemical sensor was prepared using magnetic ferric oxide (Fe₃O₄), MWCNTs-COOH and Nafion as composite modifying materials and a GCE as carrier. The optimal conditions were determined as follows: disodium hydrogen phosphate-potassium dihydrogen phosphate solution at pH 2.5 as electrolyte solution, 0.5% Nafion as dispersant, 6 µL of modifying solution (2 mg/mL), and enrichment time 15 min. Under these conditions, there was a good linear relationship between BaP concentration in the range of 0–100 nmol/L and peak current, with a determination coefficient (R²) of 0.9970. The detection limit of this method was 3.12 × 10^–10 mol/L, and the spiked recoveries ranged from 86.65% to 96.97%. In conclusion, the electrochemical sensor has good stability and reproducibility and is suitable for the rapid detection of BaP in barbecued meat products.