Ethyl vanillin (EVA) is widely used as a flavor additive in foods, and sensitive monitoring of EVA is of great significance for food safety. In this paper, the biomass of gum arabic derived carbon (GAC) coated with lanthanum vanadate (LaV) was constructed for the EVA sensor based on the synergistic effects of the electrochemical catalytic ability of LaV, the enhanced electrical conductivity with the GAC coating and the oxygen-containing functional groups in LaV@GAC. The as-developed LaV@GAC sensor showed a remarkable linear range from 0.06 μM to 100 μM and a low detection limit (LOD) of 6.28 nM. The electrochemical oxidation of EVA is limited by a diffusion-controlled process involving 2 electrons and 2 protons. Moreover, the LaV@GAC sensor has good recoveries (94.5-103.05%) for the detection of EVA in real milk powder samples. The proposed LaV@GAC sensor has good repeatability, high stability, and great potential for sensitive detection of flavor additives in food.

中文翻译：

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基于LaV@GAC纳米复合材料的电化学测定乙基香草醛

乙基香兰素(EVA)作为风味添加剂广泛应用于食品中，对EVA的敏感监测对于食品安全具有重要意义。本文基于 LaV 的电化学催化能力、GAC 涂层增强的导电性和LaV@GAC 中的含氧官能团。所开发的 LaV@GAC 传感器表现出 0.06 μM 至 100 μM 的显着线性范围和 6.28 nM 的低检测限 (LOD)。EVA 的电化学氧化受到涉及 2 个电子和 2 个质子的扩散控制过程的限制。此外，LaV@GAC传感器对实际奶粉样品中的EVA检测具有良好的回收率（94.5-103.05%）。所提出的LaV@GAC传感器具有良好的重复性、高稳定性，在食品中风味添加剂的灵敏检测方面具有巨大的潜力。