Disposable carbon-based electrochemical sensor was developed for coumarin induced milk toxicity. Coumarin has become a molecule of research interest with regards to its toxicity in food, cosmetic, tobacco and beverages industries. Electroxidation of coumarin were studied using electroanalytical techniques. Anodic peak observed at +0.41 V by differential pulse voltammetry was attributed to the electroxidation of the coumaric acid formed from the lactone ring opening of coumarin in NaOH medium. The possible mechanism for coumarin oxidation in NaOH conditions has been validated using electron transfer involved. Sensor exhibited a linear range of 2-34 µM with a detection limit of 1.3 µM. The sensitivity was found to be 0.4669 µA/µM/cm² and the selectivity studies revealed response of the sensor is highly selective for coumarin in the presence of other possible interfering molecules. Practical utility of the sensor was depicted in the determination of coumarin from raw milk samples without any pre-treatment.

开发了基于碳的一次性电化学传感器，用于香豆素诱导的牛奶毒性。香豆素在食品，化妆品，烟草和饮料行业中的毒性已成为研究的热点。使用电分析技术研究香豆素的电氧化。通过差分脉冲伏安法在+0.41 V处观察到的阳极峰归因于在NaOH介质中香豆素内酯开环形成的香豆酸的电氧化。使用所涉及的电子转移已验证了在NaOH条件下香豆素氧化的可能机理。传感器的线性范围为2-34 µM，检出限为1.3 µM。发现灵敏度为0.4669 µA / µM / cm ²选择性研究表明，在存在其他可能的干扰分子的情况下，传感器对香豆素的选择性很高。该传感器在未进行任何预处理的情况下从生奶样品中测定香豆素的实用性就得到了描述。