namely polyaniline (PANI). The determination of saccharides,
in particular D-glucose, is based on the determination of released protons as products of the reaction
between mercaptophenylboronic acid and saccharides. Differential pulse voltammetry showed that approximately
33% of the MPBA–AuNPs present in the polymerization mixture were built into the PANI polymeric
film. The absorption and reflectivity spectra confirmed the recognition process occurring between
mercaptophenylboronic acid and D-glucose inside the pH-sensitive polymeric matrix. A potentiometric response
of MPBA–AuNP-modified PANI electrodes towards D-glucose in the concentration range from 0.31 up to 33 mM
with a sensitivity of+47mV/decadewas verified. TheMPBA–AuNP-modified PANI film can be considered to be a
saccharide-sensitive receptor layer exhibiting an indirect mechanism of signal generation