پديد آورنده :
شكرچي زاده، هاجر
عنوان :
طراحي حسگر الكتروشيميايي با استفاده از نانو مواد به منظور اندازه گيري ساكارز در شربت هاي چغندر قند
گرايش تحصيلي :
علوم و صنايع غذايي
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
پانزده،145ص.: مصور،جدول،نمودار
يادداشت :
ص.ع.به فارسي و انگليسي
استاد راهنما :
مهدي كديور
استاد مشاور :
علي اصغر انصافي، جواد كرامت
توصيفگر ها :
نانو كامپوزيت اكسيد مس , نانو لوله هاي كربن , پليمرهاي قالب مولكولي
تاريخ نمايه سازي :
5/8/92
استاد داور :
محسن لبافي مزرعه شاهي، بهزاد رضايي، محمد شاهدي
كد ايرانداك :
ID555 دكتري
چكيده فارسي :
به فارسي و انگليسي: قابل رويت در نسخه ديجيتالي
چكيده انگليسي :
Designing of an Electrochemical Sensor using Nanomaterials for Measuring Sucrose in Sugar Beet Juices Hajar Shekarchizadeh h shekarchizadeh@ag iut ac ir Date of Submission Department of Food Science and Technology College of Agriculture Isfahan University of Technology Isfahan Iran Supervisor Mahdi Kadivar kadivar@cc iut ac ir Advisor Ali Asghar Ensafi ensafi@cc iut ac ir Advisor Javad Keramat keramat@cc iut ac ir Department Graduate Program coordinator Mohammad Mahdi Majidi Department of Food Science and Technology College of Agriculture Isfahan University of Technology Isfahan Iran Department of chemistry Isfahan University of Technology Isfahan Iran Abstract This study is consisting of two sections At first section an electrochemical sensor was fabricated for sucrose using glassy carbon electrode GCE modified with cupric oxide CuO multiwall carbon nanotubes MWCNTs nanocomposite Scanning electron microscopy SEM and X ray diffraction XRD were used to characterize the morphology and structure of the nanocomposite The electrochemical characterization of CuO MWCNTs GCE was investigated by cyclic voltammetry CV and electrochemical impedance spectroscopy EIS Synergistic effect of CuO MWCNTs GCE led to a selective oxidation of sucrose in an alkaline medium The electrode was applied to measure sucrose in sugar beet juices demonstrating its potential as a sucrose sensor In second section a novel and selective sensor was successfully developed for the determination of sucrose by integrating electropolymerization of molecularly imprinted polymer with multiwall carbon nanotubes The sensor was prepared by electropolymerizing of o phenylenediamine in the presence of template sucrose on a MWCNTs GCE The template was removed using acetonitrile acetic acid mixture The sensor preparation conditions were optimized using response surface methodology The sensor was studied with respect to its response to hexacyanoferrate III as a probe Capturing of sucrose by the modified electrode causes decreasing response of the electrode to hexacyanoferrate III Calibration curve was obtained in the sucrose concentration range of mmol L with a limit of detection mol L sucrose This sensor provides an efficient way for eliminating interferences from compounds with similar structures to that of sucrose The sensor was successfully applied to determine sucrose in sugar beet juices Key Words Sucrose Electrochemical sensor Molecularly imprinted polymer Nanocomposite Sugar beet Introduction Sucrose commonly known as table sugar comes from plant sources Sugar beets and sugarcane are the two important sugar crops in which sugar can account for of the plants dry weight Several methods including colorimetry fluorometry calorimetry PDF created with pdfFactory trial version www pdffactory com
استاد راهنما :
مهدي كديور
استاد مشاور :
علي اصغر انصافي، جواد كرامت
استاد داور :
محسن لبافي مزرعه شاهي، بهزاد رضايي، محمد شاهدي
