基于共掺杂Bi2MoO6晶格畸变策略的电化学传感器用于高灵敏度检测牛奶和卷心菜中丙诺威残留量

IF 4 2区 农林科学 Q2 CHEMISTRY, APPLIED
Jia Wei , Yi Zhang , Wangui Peng , Weihong Huang , Yunfei Cao , Wenming Yang , Wanzhen Xu
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引用次数: 0

摘要

食品中的农药残留对人类健康构成重大威胁,需要精确的监测方法。为了解决这一问题,开发了一种基于晶格畸变策略的高灵敏度光电化学(PEC)传感器,用于检测profenofos (PFF)。在Bi2MoO6晶格中,用Co2+取代Bi3 +会导致晶格畸变和氧空位增强,减小带隙,显著提高可见光吸收和电荷转移效率。这些修饰协同提高了PEC性能,与原始Bi2MoO6相比,4 %共掺杂Bi2MoO6获得了最佳结果,包括缩小的窄带隙(2.28 eV)和显着增强的光电流密度。该传感器具有较宽的线性检测范围(0.5 mg L−1 ~ 0.01 ng L−1)和3.3 pg L−1的超低检出限,对实际食品样品具有良好的灵敏度和选择性。提出了一种创新、高效、无毒、环保的农药残留检测方法,为食品安全监测和公众健康保护开辟了新的途径。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Co-doped Bi2MoO6 lattice distortion strategy-based photoelectrochemical sensors for highly sensitive detection of profenofos residues in milk and cabbage
Pesticide residues in food pose significant risks to human health, necessitating accurate monitoring methods. To address this, a lattice distortion strategy-based highly sensitive photoelectrochemical (PEC) sensor was developed for profenofos (PFF) detection. Substitution of Bi3 + with Co2+ in the Bi2MoO6 lattice induced enhanced lattice distortions and oxygen vacancies, reducing the bandgap and dramatically improving visible-light absorption and charge transfer efficiency. These modifications synergistically boosted PEC performance, with 4 % Co-doped Bi2MoO6 achieving optimal results, including a reduced narrowed bandgap (2.28 eV) and a significantly enhanced photocurrent density compared to pristine Bi2MoO6. The sensor exhibited a broad linear detection range (0.5 mg L−1 to 0.01 ng L−1) and an ultralow detection limit of 3.3 pg L−1, demonstrating excellent sensitivity and selectivity in real food samples. This work presents an innovative efficient, non-toxic, and eco-friendly tool for pesticide residue detection, paving new avenues for food safety monitoring and public health protection.
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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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