شماره ركورد كنفرانس :
4664
عنوان مقاله :
Electrochemical determination of Xanthine in food samples
پديدآورندگان :
Emamian Reyhane h.karimi.maleh@gmail.com Mashhad Branch, Islamic Azad University , Karimi-Maleh Hassan h.karimi.maleh@gmail.com Quchan University of Tehnology , Mohammadian Atefe h.karimi.maleh@gmail.com Mashhad Branch, Islamic Azad University , Ebrahimi Mahmoud h.karimi.maleh@gmail.com Mashhad Branch, Islamic Azad University
كليدواژه :
Xanthine , Fe3O4 , SWCNTs composite , 1 , ethyl , 3 , methyl imidazolium chloride
عنوان كنفرانس :
چهاردهمين سمينار ملي سالانه الكتروشيمي ايران
چكيده فارسي :
Xanthine, is a purine base found in most human body tissues and fluids and in other organisms. A number of stimulants are derived from xanthine, including caffeine and theobromine. Xanthine is a product on the pathway of purine degradation. It is created from guanine by guanine deaminase [1]. A highly sensitive electrochemical sensor was fabricated by modification of carbon paste electrode with Fe3O4/SWCNTs composite and 1-ethyl-3-methyl imidazolium chloride (1E3MICl). The CPE/1E3MICl/Fe3O4/SWCNTs was used for determination of Xanthine with detection limit 1.0 nM. In the final step, the CPE/1E3MICl/Fe3O4/SWCNTs was used for determination of Xanthine in food samples.
