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文章摘要
基于微流控芯片的茶多酚电化学检测方法研究
Electrochemical Detection of Tea Polyphenols Based on Microfluidic Chip
投稿时间:2019-06-07  修订日期:2019-06-07
DOI:
中文关键词: 3D打印  微流控芯片  循环伏安法  没食子酸  茶多酚
英文关键词: 3D printing, microfluidic chip, cyclic voltammetry, gallic acid, tea polyphenols
基金项目:国家食品科学与工程一流学科建设项目资助(编号:JUFSTR20180205),江苏省食品先进制造装备技术重点实验室自主研究课题资助项目(编号:FMZ201807)
作者单位E-mail
谢耀聪 江苏省食品先进制造装备技术重点实验室 759061661@qq.com 
俞建峰 江苏省食品先进制造装备技术重点实验室 robotmcu@126.com 
石赛 江苏省食品先进制造装备技术重点实验室  
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中文摘要:
      为解决茶多酚传统检测方法中存在操作复杂、自动化程度低、试剂消耗量大等问题,提出一种基于微流控芯片的茶多酚电化学检测方法。以3D打印微流控芯片为检测通道,丝网印刷碳电极为电化学传感器,建立了微流控检测平台,以没食子酸为检测标准品,采用循环伏安法,研究了缓冲液种类、缓冲液pH、扫描速度、进料速度4个因素对氧化峰电流的影响,并运用该方法对普洱茶样品中的茶多酚进行了测定。结果表明:在最优实验条件下,该方法在没食子酸浓度为5~1250 μmol/L范围内具有线性响应,检出限为6.9×10-7 mol/L,样品回收率在97.6%~104.6%之间,本检测结果与标准福林酚法的结果一致,检测时间为40 s,试剂用量70 μL。该方法具有试剂样品用量少、测试时间短等特点,可用于茶多酚含量的快速检测。
英文摘要:
      Aiming at solving the problems that the detection of tea polyphenols suffers from complex operation, low degree of automation and large reagent-consuming, an electrochemical detection method based on microfluidic chip was proposed. The microfluidic detection platform was established with 3D printed microfluidic chip as the detection channel and screen-printed carbon electrode as the electrochemical sensor. Cyclic voltammetry was used to study the effects of the buffer, pH, scan rate and feed rate on the oxidation peak current with gallic acid (GA) as the detection standard sample, and the tea polyphenols in Pu''er tea samples were determined by this method. Experimental results showed that the method had a linear response in the range of 5~1250 μmol/L for GA at the optimal experimental conditions,. In addition, the lowest detection limit was at 6.9×10-7 mol/L, the recovery rate was between 97.6% and 104.6%. The achieved results of the novel method were in agreement with the official Folin-Ciocaulteu method, meanwhile, the detection time was decreased to 40 s and the reagent amount was 70 μL. The proposed method has the advantage of low sample consumption and low detection time. It can be applied to the rapid detection of tea polyphenols.
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