A High-Performance Fe@N-S-O-C Nanocomposite-Based Electrochemical Sensor for Dopamine Detection in Pork Samples

Monitoring dopamine (DA) in pork can provide useful information for assessing meat freshness and quality deterioration. In this work, an Fe@N-S-O-C nanocomposite was fabricated as an electrode modifier for DA determination. The Fe@N-S-O-C nanocomposite was synthesized via precipitation followed by calcination using melamine and ferrous sulfate as precursors. The crystal structure, surface chemical composition, and morphology were characterized by XRD, XPS, SEM, and TEM. The Fe@N-S-O-C-modified glassy carbon electrode (Fe@N-S-O-C/GCE) was then evaluated for its electrocatalytic performance toward DA. Under the optimized conditions (pH 6.0), the sensor showed linear responses to DA over 1–65 and 65–220 μM. The sensitivities for these two ranges were 4.357 and 1.685 μA μM−1 cm−2, respectively, with an LOD of 40 nM. In addition, the Fe@N-S-O-C/GCE showed excellent reproducibility, good repeatability, and strong anti-interference capability against common coexisting substances. After 30 days of storage, 82.74% of the initial current response was retained by the same electrode. Practical applicability of the sensor was verified in pork samples, with recoveries of 95.97–106.73%. These results demonstrate that the Fe@N-S-O-C/GCE sensor offers a reliable and effective platform for DA detection in complex food matrices.