@article{TIAN2024, 
author = {Ye TIAN and Ziwei SONG and Shuguo LI},
title = {Rapid Determination of Benzo[a]pyrene in Barbecued Meat Using Electrochemical Sensors Based on Magnetic Fe3O4 Nanomaterials},
year = {2024},
journal = {Food Science},
volume = {45},
number = {12},
pages = {261-268},
keywords = {benzo[a]pyrene, food safety, electrochemical analytical method, meat products, rapid detection},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20230819-136},
doi = {10.7506/spkx1002-6630-20230819-136},
abstract = {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.}
}