Carbon fiber felt as a novel sorbent for the easy detection of environmental pollutants: Application to the analysis of polycyclic aromatic hydrocarbons

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2025-02-28 DOI:10.1016/j.jfca.2025.107416

Tahereh Sheikhi , Habib Razmi , Sirwan Mohammadiazar

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引用次数: 0

Abstract

Herein, carbon fiber felt (CFF) having interwoven carbon fibers with unique properties, including high porosity, simple functionalization process, excellent adsorptive capacity, and easy operation was introduced as an efficient solid-phase microextraction sorbent. CFF was initially treated in an acidic environment resulting in AT−CFF as an adsorptive platform for the preconcentration of polycyclic aromatic hydrocarbons (PAHs). Due to the cruciality of PAHs in human health and environmental protection, AT−CFF was used to extract them from water, rice, and soil samples and analyzed by High-Performance Liquid Chromatography-Ultraviolet detection (HPLC−UV(. The various extraction parameters were optimized. The morphology, structure, and elemental composition of the prepared sorbent were characterized by field-emission scanning electron microscopy (FE−SEM), Fourier transform infrared spectroscopy (FT−IR), energy-dispersive X − ray spectroscopy (EDX), and Brunauer-Emmett−Teller (BET) analysis. The target analytes linear response (LR) was in the range of 0.005–500 ng mL^–1, with limits of detection (LOD) ranging from 0.001 to 0.015 ng mL^–1. Furthermore, the sorbent reproducibility preparation as well as its intra-day and inter-day repeatability operation (n = 5) were estimated by relative standard deviations (RSDs) values and one-way ANOVA results in detail. The method's validity was examined with the results of the recovery tests in two−level specking values.

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

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.