Electrochemical sensing of Nalbuphine in pharmaceutical samples using amplified MgO/CNTs nanocomposite electrode

سال انتشار: 1401
نوع سند: مقاله ژورنالی
زبان: انگلیسی
مشاهده: 37

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شناسه ملی سند علمی:

JR_JRCC-4-10_001

تاریخ نمایه سازی: 5 اسفند 1402

چکیده مقاله:

MgO/CNTs nanocomposite was synthesized by a simple strategy and used for modification of paste electrode. The paraffin oil (PI) and ۱-Butyl-۳-methylimidazolium methyl sulfate (BMMS) were used as binders for fabrication of MgO/CNTs/PI/BMMS/PE. The results confirm the ۹% w:w of MgO/CNTs showed high catalytic activity on nalbuphine signal and this value was used as optimum condition for fabrication of sensor. The MgO/CNTs/PI/BMMS/PE introduce as new analytical sensor for determination of nalbuphine in the concentration range ۱.۰ nM– ۴۰۰ µM with detection limit ۰.۵ nM. In final step, the MgO/CNTs/PI/BMMS/PE was used for monitoring of nalbuphine in injection and serum samples with acceptable recovery data.MgO/CNTs nanocomposite was synthesized by a simple strategy and used for modification of paste electrode. The paraffin oil (PI) and ۱-Butyl-۳-methylimidazolium methyl sulfate (BMMS) were used as binders for fabrication of MgO/CNTs/PI/BMMS/PE. The results confirm the ۹% w:w of MgO/CNTs showed high catalytic activity on nalbuphine signal and this value was used as optimum condition for fabrication of sensor. The MgO/CNTs/PI/BMMS/PE introduce as new analytical sensor for determination of nalbuphine in the concentration range ۱.۰ nM– ۴۰۰ µM with detection limit ۰.۵ nM. In final step, the MgO/CNTs/PI/BMMS/PE was used for monitoring of nalbuphine in injection and serum samples with acceptable recovery data.

نویسندگان

Samad Jafari Zare

Department of Chemical Engineering, Ayatollah Amoli Branch, Islamic Azad University (IAU), Amol, Iran

Mojtaba Masomi

Department of Chemical Engineering, Ayatollah Amoli Branch, Islamic Azad University (IAU), Amol, Iran

Mazyar Sharifzadeh Baei

Department of Chemical Engineering, Ayatollah Amoli Branch, Islamic Azad University (IAU), Amol, Iran

Shahram Naghizadeh Raeisi

Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University (IAU), Amol, Iran

Seyed-Ahmad Shahidi

Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University (IAU), Amol, Iran