Fabrication of water hyacinth biopolymer sponge decorated with nickel/aluminum layered double hydroxide for efficient extraction sulfonamide residual levels
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引用次数: 0
Abstract
This present work explores the use of a simple and cost-effective biosorbent for simultaneous extraction/preconcentration of sulfonamide residues. The prepared material was first times used in micro-SPE for sulfonamide residues analysis followed by HPLC-PDA determination. The water hyacinth biopolymer decorated with Ni/Al-LDH can be prepared in a few minutes under mild condition. To obtain maximum extraction efficiencies, optimization was statistically performed. At the selected conditions, the wide linearity was received at a concentration range of 9–3000 μg L–1 (R2 ≥0.98). Low limit of detection (1.0–3.0 μg L–1) and high enrichment factors of up to 65.71 folds were obtained. For all analytes, acceptable recoveries of various matrices were received in the range of 67.3 % and 114.6 %. The use of these three metric tools helps evaluate the environmental friendliness of the procedure, enhancing its safety for the environment. Finally, the investigated procedure provides a potential alternative for the trace level contamination of sulfonamide residues in water, honey, milk and shrimp matrices.
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.