Abstract

The usage of boron-doped diamond (BDD) material has found to be very attractive in modern electroanalytical methods and received massive consideration as perspective electrochemical sensor due to its outstanding (electro)chemical properties. These generally known facilities include large potential window, low background currents, ability to withstand extreme potentials and strong tendency to resist fouling compared to conventional carbon-based electrodes. As evidence of superiority of this material, couple of reviews describing the overview of various applications of BDD electrodes in the field of analytical and material chemistry has been reported in scientific literature during last decade. However, herein proposed review predominantly focuses on the most recent developments (from 2009 to 2020) dealing with the application of BDD as an advanced and environmental-friendly sensor platform in food analysis. The main method characteristics of analysis of various organic food components with different chemical properties, including additives, flavor and aroma components, phenolic compounds, flavonoids and pesticides in food matrices are described in more details. The importance of BDD surface termination, presence of sp² content and boron doping level on electrochemical sensing is discussed. Apart from this, a special attention is paid to the evaluation of main analytical characteristics of the BDD electrochemical sensor in single- and multi-analyte detection mode in food analysis. The recent achievements in the utilizing of BDD electrodes in amperometric detection coupled to flow injection analysis, batch injection analysis, and high-performance liquid chromatography are also commented. Moreover, actual trends in sample preparation techniques prior to electrochemical sensing in food analysis are referred.

摘要

硼掺杂金刚石 (BDD) 材料的使用已被发现在现代电分析方法中非常有吸引力，并且由于其出色的（电）化学特性而被广泛考虑作为透视电化学传感器。与传统的碳基电极相比，这些通常已知的设施包括大电位窗口、低背景电流、承受极端电位的能力和强抗结垢倾向。作为这种材料优越性的证据，在过去十年的科学文献中报道了几篇描述 BDD 电极在分析和材料化学领域的各种应用概述的综述。然而，本文提出的审查主要集中在处理 BDD 作为先进和环保传感器平台在食品分析中的应用的最新发展（从 2009 年到 2020 年）。更详细地描述了分析食品基质中各种化学性质不同的有机食品成分，包括添加剂、风味和香气成分、酚类化合物、黄酮类化合物和农药的主要方法特点。BDD表面终止的重要性，sp的存在²含量和硼掺杂水平对电化学传感的影响进行了讨论。除此之外，还特别关注了 BDD 电化学传感器在食品分析中单分析物和多分析物检测模式下的主要分析特性的评估。还评论了使用 BDD 电极与流动注射分析、批量注射分析和高效液相色谱法相结合的电流检测中的最新成就。此外，还提到了食品分析中电化学传感之前样品制备技术的实际趋势。