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Polyaniline-based microelectrodes for sensing ascorbic acid in beverages

Polyaniline-based microelectrodes for sensing ascorbic acid in beverages
Polyaniline-based microelectrodes for sensing ascorbic acid in beverages
Thin films of polyaniline containing the dopant ions polyvinylsulfonate (PVS) and polystyrenesulfonate (PSS) have been prepared on 25 ?m Pt disk microelectrodes and tested for ascorbic acid oxidation in various buffers and in wine and orange juice containing solutions. A potential of 0.1 V (SCE) was found to be most suited for the amperometric determination of ascorbic acid in beverages diluted with a neutral pH buffer, with minimal interference from other oxidisable compounds. However, unknown wine and juice components lessen the ascorbic acid oxidation current through their interaction with the polyaniline layer.
electrodes, microelectrodes, wine, polyaniline, pss, pvs, oxidation, ascorbic acid, sensor
320-323
Kilmartin, Paul A.
6cff3df2-8fc2-4b1f-8b83-72ac23b26dd5
Martinez, A.
08e8e823-41fc-4ad0-b8e3-79d8823eb848
Bartlett, P.N.
d99446db-a59d-4f89-96eb-f64b5d8bb075
Kilmartin, Paul A.
6cff3df2-8fc2-4b1f-8b83-72ac23b26dd5
Martinez, A.
08e8e823-41fc-4ad0-b8e3-79d8823eb848
Bartlett, P.N.
d99446db-a59d-4f89-96eb-f64b5d8bb075

Kilmartin, Paul A., Martinez, A. and Bartlett, P.N. (2008) Polyaniline-based microelectrodes for sensing ascorbic acid in beverages. Current Applied Physics, 8 (3-4), 320-323. (doi:10.1016/j.cap.2007.10.021).

Record type: Article

Abstract

Thin films of polyaniline containing the dopant ions polyvinylsulfonate (PVS) and polystyrenesulfonate (PSS) have been prepared on 25 ?m Pt disk microelectrodes and tested for ascorbic acid oxidation in various buffers and in wine and orange juice containing solutions. A potential of 0.1 V (SCE) was found to be most suited for the amperometric determination of ascorbic acid in beverages diluted with a neutral pH buffer, with minimal interference from other oxidisable compounds. However, unknown wine and juice components lessen the ascorbic acid oxidation current through their interaction with the polyaniline layer.

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More information

Published date: May 2008
Keywords: electrodes, microelectrodes, wine, polyaniline, pss, pvs, oxidation, ascorbic acid, sensor

Identifiers

Local EPrints ID: 54466
URI: http://eprints.soton.ac.uk/id/eprint/54466
PURE UUID: e9386382-5969-49d1-a18a-ff7ae85cb7c8
ORCID for P.N. Bartlett: ORCID iD orcid.org/0000-0002-7300-6900

Catalogue record

Date deposited: 19 Aug 2008
Last modified: 17 Dec 2019 02:01

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