食品中甲基对硫磷和多菌灵的差比分子印迹电化学测定方法

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-02-04 DOI:10.1016/j.foodchem.2025.143186

Yue Sun , Xifeng Yu , Qiao Zhang, Haiyan Song, Qi Kang, Dazhong Shen

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引用次数: 0

摘要

干扰物在分子印迹聚合物（MIP）膜上的非特异性吸附阻碍了它们对模板的选择性识别。在此，我们报道了一种改进的差分MIP策略，以纠正食品样品中多菌灵（CBZ）和甲基对硫磷（MP）的这种不利影响。采用具有协同识别选择性的β-环糊精和硫氨酸混合功能单体制备了CBZ和MP的MIP膜。Co3O4NPs@CNTs纳米复合材料用于信号放大，CBZ和MP的氧化电流分别增强了16.5倍和14.9倍。以MIP中聚硫氨酸的电流（−0.292 V）为参考信号，以MIP-MP和MIP-CBZ的比值电流差（0.223和0.611 V）测定MP和CBZ，检测限分别为1.6和2.5 nM。改进差分MIP模式下的干扰水平为标准MIP模式下的 − 13 % ~15 %，增强了基于MIP的传感器的抗干扰能力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Differential ratiometric molecularly imprinted electrochemical method for methyl-parathion and carbendazim in foods

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Differential ratiometric molecularly imprinted electrochemical method for methyl-parathion and carbendazim in foods

Non-specific adsorption of interferents on molecularly imprinted polymer (MIP) membranes bottlenecks their selective recognition to templates. Herein, we reported an improved differential MIP strategy to correct such adverse effect for determining carbendazim (CBZ) and methyl-parathion (MP) in food samples. MIP membranes of CBZ and MP were prepared using mixed functional monomers of β-cyclodextrin and thionine with synergistic recognition selectivity. Co₃O₄NPs@CNTs nanocomposites were used for signal amplification with the oxidation currents of CBZ and MP enhanced 16.5-fold and 14.9-fold, respectively. With the current of poly-thionine (at −0.292 V) in MIP as reference signal, the ratiometric current differences between MIP_-MP and MIP_-CBZ at 0.223 and 0.611 V were used in the determination of MP and CBZ with the detection limits of 1.6 and 2.5 nM, respectively. The interference levels in the improved differential MIP mode were − 13 % ∼15 % of those obtained in the standard MIP mode, strengthening the anti-interference ability of MIP-based sensors.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.