纳米银颗粒作为比色探针,利用超声辅助萃取方案选择性测定牛奶样品中的 Hg2+

IF 2.5 2区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Pranali Nikam, Raman Seth, Rajan Sharma
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引用次数: 0

摘要

本研究利用 Hg2+ 离子与柠檬酸盐稳定银纳米粒子之间的氧化还原反应,诱导颜色从黄色变为无色,从而展示了一种简单、灵敏且具有选择性的比色法探针,用于检测牛奶样品中的 Hg2+。牛奶样品在酸性介质中通过超声波辅助进行预处理。在 10-2000 ppb 的 Hg2+ 离子溶液中,使用紫外-可见分光光度计的检测限(LOD)为 6.17 ppb,线性相关(R2 = 0.9901)。所开发的探针对 Hg2+ 具有高度选择性,而对不同的干扰金属离子没有选择性,因此可有效地用于鉴定牛奶样品中的 Hg2+。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Silver nanoparticles as colorimetric probe for selective determination of Hg2+ from milk samples with ultrasound-assisted extraction protocol

Silver nanoparticles as colorimetric probe for selective determination of Hg2+ from milk samples with ultrasound-assisted extraction protocol

The present investigation demonstrates a simple, sensitive and selective colorimetric probe for the detection of Hg2+ in milk samples employing redox interaction of Hg2+ ions with citrate-stabilised silver nanoparticles, inducing colour change from yellow to colourless. Milk samples were pretreated by ultrasound assistance in acidic media. The detection limit (LOD) was 6.17 ppb using UV–Visible spectrophotometer with linear correlation (R2 = 0.9901) at 10–2000 ppb solution of Hg2+ ions. Developed probe was highly selective to Hg2+ over different interfering metal ions and can be effectively employed to identify Hg2+ in milk samples.

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来源期刊
International Journal of Dairy Technology
International Journal of Dairy Technology 工程技术-食品科技
CiteScore
7.00
自引率
4.50%
发文量
76
审稿时长
12 months
期刊介绍: The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope. Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.
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