Construction of a Nitrogen-Doped Carbon Quantum Dot Fluorescent Molecularly Imprinted Sensor for Ultra-Sensitive Detection of Sulfadiazine in Pork Samples

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Analytical Methods Pub Date : 2024-09-23 DOI:10.1007/s12161-024-02685-8

Wenming Yang, Chenghao Liu, Baolin Zhang, Changchun Wu, Yang Cao, Weihong Huang, Wanzhen Xu

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Abstract

In the realm of food safety, the accumulation and potential health risks posed by persistent residues of broad-spectrum antimicrobials, which degrade slowly in the environment, have prompted the urgent development of efficient and sensitive detection methods. Addressing this challenge, nitrogen-doped carbon quantum dots (N-CQDs) were synthesized through a high-temperature hydrothermal method using citric acid and urea as sources. Utilizing these N-CQDs, a sensor incorporating molecularly imprinted polymers was developed through a sol–gel process with sulfadiazine (SDZ) as the template molecule. This involved using 3-aminopropyltriethoxysilane and tetraethyl orthosilicate as the monomer and cross-linker, respectively. The resulting sensor exhibited a linear detection range of 0 to 30 µmol/L and a notably low detection limit of 0.04 µmol/L. Further testing on actual pork samples revealed recovery rates between 95.10 and 108.30% and a relative standard deviation below 2.0%, emphasizing its high sensitivity and selectivity. This advancement not only enhances SDZ detection capabilities, but also paves the way for broader applications in food safety monitoring, setting a solid foundation for future developments in sensor technology.

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构建用于超灵敏检测猪肉样品中磺胺嘧啶的掺氮碳量子点荧光分子印迹传感器

在食品安全领域，广谱抗菌剂在环境中降解缓慢，其持久残留造成的积累和潜在健康风险促使人们急需开发高效、灵敏的检测方法。为了应对这一挑战，研究人员以柠檬酸和尿素为原料，通过高温水热法合成了掺氮碳量子点（N-CQDs）。利用这些氮掺杂碳量子点，以磺胺嘧啶（SDZ）为模板分子，通过溶胶-凝胶工艺开发出了一种含有分子印迹聚合物的传感器。这包括使用 3-aminopropyltriethoxysilane 和原硅酸四乙酯分别作为单体和交联剂。由此产生的传感器的线性检测范围为 0 至 30 µmol/L，检测限低至 0.04 µmol/L。在实际猪肉样品上进行的进一步测试表明，回收率在 95.10% 至 108.30% 之间，相对标准偏差低于 2.0%，突显了其高灵敏度和高选择性。这一进步不仅增强了 SDZ 的检测能力，还为其在食品安全监控领域的更广泛应用铺平了道路，为传感器技术的未来发展奠定了坚实的基础。

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来源期刊

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.