AC Electrokinetics-Enhanced Capacitive Aptasensor for Point-of-Care Testing of Acrylamide in Coffee.

Acrylamide (AA) is a common contaminant in foods processed at high temperatures and has attracted significant attention due to its potential neurotoxicity and carcinogenicity. Therefore, the development of a highly sensitive, highly selective sensing technology suitable for on-site detection is of great importance for ensuring food safety. In this study, an aptamer (Apt)-based capacitive AA sensor was developed based on the alternating current electrokinetics (ACEK) effect. The sensor utilizes an aptamer as the biomimetic recognition element, which can specifically recognize AA, thereby enabling quantitative detection. Additionally, a detachable detection fixture and data acquisition system were designed to enhance the detection stability and convenience of sensor. Within the linear range of 1 nmol/L to 10 µmol/L, the sensor response (dC/dt) exhibited a good linear relationship with AA concentration, with a detection limit as low as 0.4235 nmol/L. The sensor exhibits good selectivity toward structural analogs of AA, with a recovery relative standard deviations (RSDs) of less than 5.42% in spiked coffee samples. This portable detection system provides a sensitive and user-friendly tool for the analysis of acrylamide in food and holds great potential for application in food safety.