A molecularly imprinted electrochemical sensor based on rGO@rGNR modification for zearalenone determination

IF 4.6 2区 农林科学 Q2 CHEMISTRY, APPLIED Journal of Food Composition and Analysis Pub Date : 2025-02-11 DOI:10.1016/j.jfca.2025.107361
Xiaoqi Zheng, Xuan Yang, Hao Xie, Yuan Li, Xinyi Li, Binbin Zhou
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Abstract

The research on electrochemical sensors has made great progress in recent years, but they still face challenges in detecting trace harmful substances in complex matrices. In this comprehensive investigation, quasi-one-dimensional reduced graphene nanoribbons (rGNR) and two-dimensional reduced graphene oxide (rGO) were jointly functionalized on the surface of a glassy carbon electrode, yielding a sophisticated three-dimensional rGO@rGNR hybrid material. The intrinsic synergistic effect of the two carbon materials on the structure of rGO@rGNR improved the comparative specific surface area and the total conductivity. Subsequently, by leveraging the specificity of molecularly imprinted polymers (MIP), an electrochemical sensor has been developed to detect zearalenone (ZEA). After fine-tuning the experimental parameters, the sensor exhibited an impressive linear range of 0.5–500 ng·mL–1, a low detection limit of 0.19 ng·mL–1, and outstanding selectivity. Moreover, the recovery rate of ZEA in corn meal samples is good. Compared to previously reported sensors for ZEA detection, this sensor boasts simplicity in operation, economy in cost, exceptional sensitivity, and superior selectivity.
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基于rGO@rGNR改性的分子印迹电化学传感器测定玉米赤霉烯酮
近年来电化学传感器的研究取得了很大进展,但在复杂基质中痕量有害物质的检测方面仍面临挑战。在这项综合研究中,准一维还原石墨烯纳米带(rGNR)和二维还原氧化石墨烯(rGO)在玻碳电极表面共同功能化,产生了复杂的三维rGO@rGNR杂化材料。两种碳材料对rGO@rGNR结构的内在协同效应提高了其相对比表面积和总电导率。随后,利用分子印迹聚合物(MIP)的特异性,开发了一种检测玉米赤霉烯酮(ZEA)的电化学传感器。在对实验参数进行微调后,该传感器的线性范围为0.5 ~ 500 ng·mL-1,检测限低至0.19 ng·mL-1,并且具有出色的选择性。同时,ZEA在玉米粉样品中的回收率良好。与以前报道的ZEA检测传感器相比,该传感器具有操作简单,成本经济,特殊的灵敏度和优越的选择性。
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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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