Jiawei Shi, Cong Ji, Jian Ding, Xueming He, Yong Fang, Peng Li
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引用次数: 0
Abstract
Herein, a facile magnetic solid-phase extraction (MSPE) method was developed for the enrichment and separation of aflatoxin B1 (AFB1) using an aptamer functionalized magnetic metal–organic framework (Fe3O4@MOF-APT) as the adsorbent. The novel Fe3O4@MOF-APT combines the unique properties of AFB1-specific aptamer, UiO-66-NH2 MOF, and magnetic Fe3O4, enabling selective analyte recognition, excellent stability, and rapid separation capabilities. The adsorbent was structurally characterized using TEM, FTIR, XRD, UV–vis, and XPS techniques. MSPE parameters, including loading and elution volumes as well as extraction and elution times, were systematically analyzed and optimized. An enrichment factor of 20 was achieved, and Fe3O4@MOF-APT demonstrated good reusability, maintaining consistent recovery over 33 cycles. The analysis was conducted using HPLC coupled with post-column photochemical derivatization and fluorescence detection. The limit of detection for AFB1 was 0.02 µg kg−1, which is considerably lower than the established maximum residue limits. Quality control materials of AFB1-contaminated grains were evaluated, and the results closely matched the certified values. The recoveries for AFB1 determination in peanut, corn, rice, and wheat samples ranged from 89.7 % to 99.5 %. This study presents a viable strategy for the specific recognition, sensitive quantification, and cost-efficient analysis of AFB1 in grains.
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.