Электрохимические сенсоры для определения карбофурана в природных объектах (обзор)

Обзор посвящен разработке современных электрохимических сенсоров для определения карбофурана в природных объектах (вода, почва, продукты питания). Сенсоры условно разделены на две группы по типу используемых электродных материалов: углеродсодержащие и биосенсоры. Сенсоры первой группы, изготовленные с использованием нанотехнологий на основе 0D – 3D-аллотропных модификаций углерода (углеродная сажа, графен, углеродные нанотрубки, фуллерен), обладают такими уникальными свойствами, как структурный полиморфизм, высокая площадь поверхности, термическая и химическая стабильность, биосовместимость. В то же время биосенсоры считаются многообещающими аналитическими системами, дополняющими традиционные аналитические методы из-за возможности быстрого мониторинга на месте и миниатюризации. В зависимости от типа элементов биораспознавания биосенсоры для определения карбофурана подразделяют на ферментные (на основе ацетилхолинэстеразы и других ферментов) и иммуносенсоры (антитела и аптамеры). Литературные данные по электрохимическим сенсорам, разработанным для определения карбофурана в природных объектах, систематизированы в двух развернутых таблицах, включающих описание достоинств и недостатков каждого сенсора. Разработанные сенсоры для определения карбофурана в целом отличаются высокой чувствительностью, селективностью, экспрессностью и низкой стоимостью изготовления, что делает электроаналитические методы достойной альтернативой традиционно используемым для определения пестицидов методам анализа (жидкостная и газовая хроматография, спектрофотометрия, капиллярный электрофорез и др.). Описана пробоподготовка образцов овощей и фруктов перед анализом с использованием сенсоров разных типов: главным этапом пробоподготовки является щелочной гидролиз карбофурана, являющегося электрохимически неактивным, до карбофуран-фенола. Данный обзор может представлять интерес для лабораторий качества и контроля сельскохозяйственной продукции и продуктов питания.

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