To establish a rapid method for the determination of kojic acid in food, the Poly (L-citrulline) modified electrode was prepared by electrochemical polymerization of L-citrulline on the glassy carbon electrode. The electrochemical behavior of kojic acid on poly (L-citrulline) modified electrode and glassy carbon electrode was studied by cyclic voltammetry under optimal experimental conditions. The concentration of koic acid in the range of 8.0×10-6~2.8×10-4 mol/L has a good linear correlation with its oxidation peak current (ipa);the correlation coefficient is 0.995 5; the detection limit is 4.0×10-6 mol/L; and the linear equation is ipa=1.03×10-6+0.060c (mol/L). Overall, the modified electrode has good sensitivity, selectivity and reproducibility, which is suitable for the analysis of kojic acid in soybean paste, vinegar and soy sauce.
SHAO Dongxu
,
MA Xinying
,
XIN Minghao
,
WANG Rui
. Poly L-citrulline electrode electrochemical determination of kojic acid in food[J]. Food and Fermentation Industries, 2020
, 46(3)
: 276
-280
.
DOI: 10.13995/j.cnki.11-1802/ts.022258
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