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论文类型：期刊论文

第一作者：Wang, Hao

通讯作者：Liu, Z (reprint author), Guilin Univ Technol, Coll Chem & Biol Engn, Guilin 541004, Peoples R China.; Han, GC (reprint author), Guilin Univ Elect Technol, Sch Life & Environm Sci, Guilin 541004, Peoples R China.

合写作者：Liu, Zheng,Liang, Qiuqun,Han, Guo-Cheng,Guo, Peng,Lao, Xinqiao,Zhang, Shufen,Chen, Zhencheng,Zeng, Ruosheng

发表时间：2018-11-01

发表刊物：INTERNATIONAL JOURNAL OF ELECTROCHEMICAL SCIENCE

收录刊物：SCIE

卷号：13

期号：11

页面范围：10454-10469

ISSN号：1452-3981

关键字：Schiff base complexes; synthesize; modified electrode; L-cysteine

摘要：A p-aldehyde benzoic acid adamantine ester (D1), 4-formyl benzoic acid adamantane ester shrinking o-aminophenol Schiff base (D2) and its nickel complexes (D3) were synthesized and characterized by thermogravimetric analysis, H-1-NMR and UV-Vis spectrum. A glassy carbon electrode was chemically modified by adamantine esters Schiff base nickel complexes which was employed for determination of L-cysteine. The influences of the effective parameters such as the pH of supporting electrolyte, scanning rate and the time of maceration adsorption were investigated. The electrochemical responses to L-cysteine have a good linearity in the range of 0.01 and 0.08 mmol/L with the detection limit of 5.0 mu mol/L. The recovery rate was between 97.88% and 101.96% with the relative standard deviation of 3.9%. Therefore, a new detection method for the L-cysteine content had been established in food based on Schiff base nickel complexes.