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Detection of putrescine in Procambarus clarkii by carbon nanotubes-poly(neutral red) electrochemical competitive sensor
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Shuo DUAN1, 2, *, Ke ZHAN2, Huang DAI2, Yan LIU2, Ji-Wang CHEN2, *
Journal of Food Safety & Quality | 2025, 16(15) : 110 - 117
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Journal of Food Safety & Quality | 2025, 16(15): 110-117
Special Topic: Application of Biosensors in Food Safety Detection
Detection of putrescine in Procambarus clarkii by carbon nanotubes-poly(neutral red) electrochemical competitive sensor
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Shuo DUAN1, 2, *, Ke ZHAN2, Huang DAI2, Yan LIU2, Ji-Wang CHEN2, *
Affiliations
  • 1 Environment and Quality Test Department, Chongqing Chemical Industry Vocational College, Chongqing 401228, China
  • 2 College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
Published: 2025-08-15 doi: 10.19812/j.cnki.jfsq11-5956/ts.20250301002
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Objective To construct a carbon nanotube-poly(neutral red) modified electrode for the competitive electrochemical rapid detection of putrescine in Procambarus clarkii samples. Methods Putrescine was selected as a freshness indicator for Procambarus clarkii. A carbon nanotube-poly(neutral red) modified electrode was designed for putrescine detection. The relationship between the electrochemical behavior of the electrode and the concentration of putrescine was explored, and its application in electrochemical sensing of putrescine was investigated. After optimizing factors such as scan rate and electrolyte pH, the putrescine content in Procambarus clarkii was determined. Recovery experiments were conducted, and the results were compared with high performance liquid chromatography. Results The carbon nanotube-poly(neutral red) modified electrode exhibited a significant electrochemical inhibition effect towards putrescine, with a notable inverse relationship between the concentration of putrescine and the peak current of the electrode. The linear range was described by the equation ΔI=3.8ln[c(PUT)]+8.3, with a correlation coefficient of r=0.99. When applied to the detection of putrescine in crayfish samples, the results obtained by this method were highly consistent with those obtained by the high performance liquid chromatography. Conclusion The method can be employed for the detection of putrescine concentration in Procambarus clarkii and serves as a biosensor for putrescine, a freshness indicator of Procambarus clarkii.

Procambarus clarkii  /  putrescine  /  electrochemical sensor  /  freshness  /  nanomaterial
Shuo DUAN, Ke ZHAN, Huang DAI, Yan LIU, Ji-Wang CHEN. Detection of putrescine in Procambarus clarkii by carbon nanotubes-poly(neutral red) electrochemical competitive sensor[J]. Journal of Food Safety & Quality, 2025 , 16 (15) : 110 -117 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250301002
Year 2025 volume 16 Issue 15
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20250301002
  • Receive Date:2025-03-01
  • Online Date:2026-01-09
  • Published:2025-08-15
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  • Received:2025-03-01
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    1 Environment and Quality Test Department, Chongqing Chemical Industry Vocational College, Chongqing 401228, China
    2 College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
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表12种不同金属材料的力学参数

Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
total species (%)

Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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