Development of Lipid/Polymer Membrane by Reduced Graphene Oxide for Sugar Sensor

Abstract

The sweetness sensor has been developed for sensing sweeteners using lipid/polymer membrane as ion selective membrane in potentiometry measurement. In this work, effects of blending reduce graphene oxide (rGO) at 1.25, 2.5 and 3.75 wt.% during conventional lipid/polymer membrane preparation to increase electrical responsive was investigated. The results demonstrated that the lipid/polymer/rGO-3.75% membrane has the highest response, which was 13.06 and 18.21 % increment (at 0.1 M and 0.3 M of sucrose, respectively) from the conventional lipid/polymer membrane.