Nanoporous CuO layer modified Cu electrode for high performance enzymatic and non-enzymatic glucose sensing

Abstract

Nanoporous CuO layer on Cu foil with a thick Cu2O interlayer is synthesized via post annealing of previously fabricated Cu(OH)2 nanowires at 500 °C under an oxygen flow. The formation of the thick sandwiched Cu2O layer is realized through the outward diffusion of Cu ions and subsequent oxidation. An O2 pressure above the dissociation pressure of CuO is used to form a CuO layer at the outer surface of the structure, thus realizing a low cost structure having a porous and high isoelectric point layer. The Cu/Cu2O/CuO structure is used as an efficient electrode for glucose sensing. Sensitivities of [Formula: see text] at 0.8 V versus Ag/AgCl and 1066 μA mM(-1) cm(-2) at 0.6 V versus Ag/AgCl are achieved in an enzymatic and non-enzymatic glucose sensing schemes, respectively. The improved electrochemical sensing ability might be attributed to the efficient electrocatalytic reaction on the high crystal quality CuO layer and the porous structure.