Comparison of Enzymatic and Non-enzymatic Glucose Sensors Based on Hierarchical Au-Ni Alloy with Conductive Polymer

Enzymatic and non-enzymatic amperometric glucose sensors based on nanostructured Au-Ni alloy were prepared and compared in their performance. The hierarchically structured Au-Ni surface was merely used for the non-enzymatic glucose sensor, while glucose oxidase attached poly-3'(benzoic acid) -2,2':5',2'- terthiophene (pTBA) formed on the alloy surface was used as the enzymatic sensor. The fabricated sensor was characterized using surface analysis and electrochemical experiments. In case of the enzymatic sensor, the anodic current of HO generated from the enzyme reaction was used as the analytical signal, while the direct oxidation of glucose was observed on a mere Au-Ni alloy electrode without enzyme immobilization, which shows an excellent catalytic oxidation of glucose even in physiological pH. The potential pulse pretreatment of the sensor surfaces improved the performance, which allowed both the sensors reproducible and reusable (enzymatic sensor: coefficient of variation = 1.82%, n = 5, non-enzymatic: coefficient of variation = 2.93%). The enzymatic biosensor reveals the advantages of increased sensitivity, selectivity, and stability, compared with the non-enzymatic sensor. The linear range of enzymatic sensor was attained from 1.0 µM to 30.0 mM with a detection limit of 0.29 μM. The reliabilities of the sensors were also demonstrated through the glucose analysis in human blood samples, and the result was compared with the commercially available glucometer.