Development of Eco-Friendly Agarose-Based Sensor for Enhanced Cadmium Determination in Diverse Food, Biological, and Environmental Matrices

IF 3 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Yasmeen G. Abou El-Reash, Sana Alahmadi, Alaa S. Amin, Hesham H. El-Feky
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Abstract

A highly sensitive and selective optical sensing membrane for Cd2⁺ detection was fabricated via covalent attachment of 2-(2-amino-3-hydroxy-pyridine-4-ylazo)benzoic acid (AHPAB) onto an agarose matrix. Key parameters, including solution pH, AHPAB loading, and immobilization time, were systematically optimized. Upon exposure to Cd2⁺ ions at pH 3.75, a pronounced shift in the peak absorbance of AHPAB was observed. The developed sensor exhibited rapid response, good durability, and no noticeable leaching of the immobilized reagent. It also demonstrated excellent reproducibility, high stability, and an extended operational lifespan. Moreover, strong selectivity and sensitivity toward Cd2⁺ were maintained even in the presence of various alkali, alkaline earth, transition, lanthanide, and other heavy metal ions. The membrane displayed a linear response across the concentration interval of 15–190 ng/mL, with limits of quantification and detection of 15 and 4.5 ng/mL, correspondingly. Regeneration of Cd2⁺ from the membrane was achieved using 0.05 M EDTA, yielding reversible and reproducible signals with a relative standard deviation of 1.95%. The sensor was successfully utilized for Cd2⁺ detection in food, biological, and environmental water samples.

基于琼脂糖的环境友好型传感器在食品、生物和环境基质中镉的强化测定
通过将2-(2-氨基-3-羟基吡啶-4-基偶氮)苯甲酸(AHPAB)共价附着在琼脂糖基体上,制备了一种用于Cd2 +检测的高灵敏度、高选择性光学传感膜。系统优化了溶液pH、AHPAB负载、固定时间等关键参数。在pH 3.75下暴露于Cd2 +后,观察到AHPAB的吸光度峰发生了明显的变化。所研制的传感器反应速度快,耐久性好,且固定化试剂无明显浸出。它还具有出色的再现性、高稳定性和延长的使用寿命。此外,即使在各种碱、碱土、过渡、镧系等重金属离子存在的情况下,对Cd2 +也保持着较强的选择性和敏感性。膜在15 ~ 190 ng/mL范围内呈线性响应,定量限为15 ng/mL,检测限为4.5 ng/mL。使用0.05 M EDTA实现了膜上Cd2 +的再生,产生可逆且可重复的信号,相对标准偏差为1.95%。该传感器已成功用于食品、生物和环境水样中的Cd2 +检测。
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来源期刊
Food Analytical Methods
Food Analytical Methods 农林科学-食品科技
CiteScore
6.00
自引率
3.40%
发文量
244
审稿时长
3.1 months
期刊介绍: Food Analytical Methods publishes original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology and methodology for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity and food traceability. The journal covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality.
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