A caffeic acid sensor based on CuZnOx/MWCNTs composite modified electrode

CuZnO x /Multi-walled carbon nanotubes (MWCNTs) were synthesized by coprecipitation method, which was used as electrochemical sensor to detect the response of caffeic acid (CA). The morphology and elemental composition of as-prepared materials were characterized by X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), scanning electron microscope (SEM), X-ray photoelectron spectroscopy (XPS). Electrochemical performances of materials were investigated through cyclic voltammetry (CV) and electrochemical impedance spectroscopy (EIS), and the content of CA was determined by differential pulse voltammetry (DPV). The CV results proved that the optimal CuZnO x /MWCNTs modified GCE had a lower limit of detection of 0.155 μM (LOD = 3Sb/S) with a wide linear range of 1–100 μM, good reproducibility, repeatability and stability for CA detection. The CuZnO x /MWCNTs sensor can be used to detect CA in coffee and white wine. The findings could contribute to the development of new high-performance sensors for monitoring diet and food safety.