Introduction of a novel graphene oxide-based nickel nanoflowers for ultrasound-assisted dispersive solid phase extraction of natamycin from dairy products
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引用次数: 0
Abstract
This study presented facile ultrasound assisted dispersive solid-phase extraction coupled with high performance liquid chromatography-diode array detector for preconcentration and determination of trace levels of natamycin in dairy products. Highly efficient and selective graphene oxide-based nickel nanoflowers were synthesized and characterized with FE-SEM-EDX, FT-IR, TGA, and XRD techniques. The leading factors including pH, ionic strength, sample volume, the amount of sorbent, and desorption conditions were studied using matrix matched method. Good linearity of 1–750 μg kg−1 for milk, 1–500 μg kg−1 for yogurt and cheese were acquired. While 0.30, 0.27, and 0.30 μg kg−1 as LODs values and 1.00, 0.93, and 0.97 μg kg−1 as LOQs values were obtained for milk, cheese, and yogurt, respectively. The intra-day precision (n = 7) and the inter-day precision (5 days, n = 3) were achieved ≤4.1% and ≤3.0%, respectively, confirming the method's repeatability and reproducibility. High recoveries of 94.0–98.4% and also the satisfactory obtained results indicated high capability of the proposed method for separation and preconcentration of natamycin be applied in dairy products as complex matrixes.
期刊介绍:
The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry.
The journal''s coverage includes the following, where directly applicable to dairy science and technology:
• Chemistry and physico-chemical properties of milk constituents
• Microbiology, food safety, enzymology, biotechnology
• Processing and engineering
• Emulsion science, food structure, and texture
• Raw material quality and effect on relevant products
• Flavour and off-flavour development
• Technological functionality and applications of dairy ingredients
• Sensory and consumer sciences
• Nutrition and substantiation of human health implications of milk components or dairy products
International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.