Akademik Veri Yönetim Sistemi
Materials Research Innovations, cilt.28, sa.5, ss.309-320, 2024 (Scopus)
In this study, the electrode surface was modified with ternary metal supported by carbon nanotubes and for this purpose, PdRuCr-based sensor was developed that determines the preservatives in different food. The surfaces electronic and chemical properties were determined by methods such as SEM-EDX (scanning electron microscopy, Energy-Emitting X-ray analysis) and XRD (X ray diffraction). The activities of the electrocatalyzers were carried out using electrochemical measurements such as cyclic voltammetry (CV) and differential pulse voltammetry (DPV) methods. The lowest limit ranges (LOD) were determined. For benzoic acid (BA) and potassium sorbate (PS), the specification limit values of the sensors were calculated as 0.82 µM (0.1 mgL−1 in ppm) and and 11.9 µM (1.78 mgL−1 in ppm) respectively. The sensitivity of the sensor was calculated as 1123,944 µA/mM.cm2 for BA and 2363,38 µA/mM.cm2 for PS and linear concentration range were determined as 2.5–200 µM for BA and 35–140 µM for PS, respectively.