Novel electrochemical sensor based on zirconium phosphate phosphidation for detection of Asulam

In this study, the phosphidation of zirconium phosphate nanoparticles (ZrP) was pursued to create zirconium phosphide on the surface of ZrP (ZrP@P) by the calcination process. The morphology and structure of prepared ZrP and ZrP@P were characterized by different methods including XPS, SEM, XRD, and FT-IR. Deposited nanocomposite on a glassy carbon electrode (ZrP@P/GCE) showed boosted electrochemical properties towards oxidation of Asulam investigated by cyclic and differential pulse voltammetry techniques. After optimizing the variables affecting the ZrP@P/GCE response, the Asulam quantification was tested, and the linear range of 5–45 µg/L and detection limit of 0.16 µg/L were obtained. The phosphidation process increased the surface-active points and the active surface area of the ZrP facilitating the interaction of Asulam molecules with the GCE surface modified with ZrP@P. The ZrP@P/GCE accurately quantified Asulam in real samples such as tomato, lettuce, and cucumber with obtained recovery values of 96–113% and RSD ≤ 4.4%. This sensor offers a simple, low-cost, and convenient method to detect Asulam.