A novel Co-ZnO@mMWCNTs nanocomposite for micro solid phase extraction of Cd²⁺ and Pb²⁺ from water and food samples

IF 4.6 2区 农林科学 Q2 CHEMISTRY, APPLIED
Mustafa Soylak , Abdirashid Adam Isak , Ozgur Ozalp
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引用次数: 0

Abstract

The present research explores the synthesis of cobalt-doped zinc oxide nanocomposite modified with activated magnetic multi-walled carbon nanotubes (Co-ZnO@mMWCNTs) for the separation, and preconcentration of Cd2 + and Pb2+. The nanocomposite was synthesized by hydrothermal process. The novel synthesized Co-ZnO@mMWCNTs nanocomposite exhibits a higher recovery rate of Cd2+ and Pb2+ compared to optimized conditions, achieving recovery rates of 97–100 %. With a detection limit of 0.037 mg L−1 for Cd2+ and 0.048 mg L−1 for Pb2+ and preconcentration, and the enhancement factor were 30 and 28.75 respectively. The proposed approach offers a novel nanocomposite-based platform with superior recovery, selectivity, and applicability compared to conventional methods. Real sample evaluation confirms their applicability to monitoring green and food sources, providing high selectivity and reproducibility.
一种新型Co-ZnO@mMWCNTs纳米复合材料用于从水和食品样品中微固相萃取Cd 2 +和Pb 2 +
本研究探索了以活化磁性多壁碳纳米管(Co-ZnO@mMWCNTs)修饰的钴掺杂氧化锌纳米复合材料的合成,用于Cd2 +和Pb2+的分离和预富集。采用水热法制备了纳米复合材料。与优化条件相比,新合成的Co-ZnO@mMWCNTs纳米复合材料的Cd2+和Pb2+的回收率更高,回收率达到97-100 %。Cd2+的检出限为0.037 mg L−1,Pb2+和富集的检出限为0.048 mg L−1,增强因子分别为30和28.75。与传统方法相比,该方法提供了一种新的基于纳米复合材料的平台,具有更好的回收率、选择性和适用性。实际样品评价证实了其适用于监测绿色和食品来源,提供高选择性和可重复性。
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来源期刊
Journal of Food Composition and Analysis
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.
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