Preparation of a polypyrrole electrode modified with a nickel phthalocyanine complex. Application to the determination of an antioxidant (propylgallate) in foods

被引：35

作者：

delaFuente, C

Acuna, JA

Vazquez, MD

Tascon, ML

Gomez, MI

Batanero, PS

机构：

[1] UNIV VALLADOLID, FAC SCI, DEPT ANALYT CHEM, VALLADOLID, SPAIN

[2] Univ Nacl Educ Distancia, FAC SCI, DEPT ANALYT CHEM, MADRID, SPAIN

来源：

TALANTA | 1997年 / 44卷 / 04期

关键词：

antioxidant; nickel phthalocyanine; polypyrrole electrode;

D O I：

10.1016/S0039-9140(96)02108-X

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

In this paper a study of the electrocatalytic oxidation of propylgallate (PG) by using a polypyrrole electrode modified with tetrasulfonate nickel (II) phthalocyanine complex (Pt/PPy/NiPcTs) was carried out. Several parameters of this polymeric electrode, such as: (a) its stability in hydroorganic solution, by using an indium tin oxide (ITO) electrode and spectrophotometry; and (b) its thickness using electrochemical techniques, have been studied. In addition, several parameters affecting the PG voltammetric peak, such as pH, methanol/water ratio, potential scan rate and analyte concentration, were considered. Finally, the developed method was applied to the determination of PG in spiked potato flakes and cornflakes, showing its validity. (C) 1997 Elsevier Science B.V.

引用

页码：685 / 695

页数：11

共 36 条

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[Anonymous], 1976, FOOD CHEM

[2]

[Anonymous], 1990, FOOD ANTIOXIDANTS

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