A facile and selective resonance Rayleigh scattering method for trace Sudan Red III with magnetic nanosurface molecularly imprinted polymethacrylic acid probe
{"title":"A facile and selective resonance Rayleigh scattering method for trace Sudan Red III with magnetic nanosurface molecularly imprinted polymethacrylic acid probe","authors":"Junqi He , Youjun Zhang , Haoying Huang , Aihui Liang","doi":"10.1016/j.jfca.2024.106935","DOIUrl":null,"url":null,"abstract":"<div><div>In this article, using magnetic iron tetraoxide nanoparticles (Fe<sub>3</sub>O<sub>4</sub>) as the nanosubstrate, Sudan red III (SRIII) as the template molecule, methacrylic acid (MAA) as the functional monomer, ethylene glycol di-methacrylate (EGDMA) as the cross-linking agent, and 2,2′-azobisisobutyronitrile (AIBN) as the initiator, a new bifunctional magnetic surface molecularly imprinted polymer nanoprobe (Fe<sub>3</sub>O<sub>4</sub>@MIP) with both recognition function and enrichment function was prepared by the microwave irradiation procedure. The probe was characterized by molecular spectra, electron microscopy, energy spectroscopy and specific surface areas. The probe exhibits a resonance Rayleigh scattering (RRS) peak at 370 nm, the RRS energy transfer (RRS-ET) effect was enhanced with the increase of SRIII concentration, and the RRS intensity at 370 nm was decreased linearly. Accordingly, a new RRS-ET method was developed for the sensitive and selective determination of 0.05–1 nmol/L SRIII, with a detection limit of 0.017 nmol/L. The recoveries were in the range of 93.1∼106 % with the relative standard deviations (RSDs) in the range of 3.14∼8.37 % for the real samples. The enrichment ratio of Fe<sub>3</sub>O<sub>4</sub>@MIP probefor SRIII was 100 by means of the magnetic separation.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"137 ","pages":"Article 106935"},"PeriodicalIF":4.0000,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Composition and Analysis","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0889157524009694","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0
Abstract
In this article, using magnetic iron tetraoxide nanoparticles (Fe3O4) as the nanosubstrate, Sudan red III (SRIII) as the template molecule, methacrylic acid (MAA) as the functional monomer, ethylene glycol di-methacrylate (EGDMA) as the cross-linking agent, and 2,2′-azobisisobutyronitrile (AIBN) as the initiator, a new bifunctional magnetic surface molecularly imprinted polymer nanoprobe (Fe3O4@MIP) with both recognition function and enrichment function was prepared by the microwave irradiation procedure. The probe was characterized by molecular spectra, electron microscopy, energy spectroscopy and specific surface areas. The probe exhibits a resonance Rayleigh scattering (RRS) peak at 370 nm, the RRS energy transfer (RRS-ET) effect was enhanced with the increase of SRIII concentration, and the RRS intensity at 370 nm was decreased linearly. Accordingly, a new RRS-ET method was developed for the sensitive and selective determination of 0.05–1 nmol/L SRIII, with a detection limit of 0.017 nmol/L. The recoveries were in the range of 93.1∼106 % with the relative standard deviations (RSDs) in the range of 3.14∼8.37 % for the real samples. The enrichment ratio of Fe3O4@MIP probefor SRIII was 100 by means of the magnetic separation.
期刊介绍:
The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects.
The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.