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Synthesis of natural proanthocyanidin based novel magnetic nanoporous organic polymer as advanced sorbent for neonicotinoid insecticides.

Authors :
An, Yangjuan
Wang, Junmin
Jiang, Sichang
Li, Min
Li, Shuofeng
Wang, Qianqian
Hao, Lin
Wang, Chun
Wang, Zhi
Zhou, Junhong
Wu, Qiuhua
Source :
Food Chemistry. Mar2022:Part B, Vol. 373, pN.PAG-N.PAG. 1p.
Publication Year :
2022

Abstract

• Novel magnetic nanoporous polymer (PA-MOP) with hydroxyl moieties was synthesized. • The hydrophilic PA-MOP showed high extraction capacity to neonicotinoid insecticides. • PA-MOP was applied to detect neonicotinoid insecticides in water and juice samples. • Hydrogen bonding, π-π stacking and electrostatic interactions contribute to adsorption. • PA-MOP exhibited good application prospect for determination of other compounds. In this work, a natural proanthocyanidin (PA) based magnetic nanoporous organic polymer (named as PA-MOP) was successfully synthesized for the first time. The PA-MOP possessed high hydrophilic-surface, good magnetic responsiveness and high affinity for neonicotinoid insecticides. It was applied as an advanced magnetic sorbent for extraction of four neonicotinoids (thiamethoxam, imidacloprid, acetamiprid and thiacloprid) from environmental water, peach juice and honey samples prior to HPLC analysis. Under optimal conditions, the limits of detection for the analytes at S/N = 3 were 0.02–0.08 ng mL−1 for water, 0.03–0.10 ng mL−1 for peach juice and 0.05–0.16 ng g−1 for honey sample. The method recoveries were 80.0%-114.8%, with the relative standard deviations below 6.8%. The values of matrix effect were from −1.5% to −9.3%. Based on theory calculation, the extraction mechanism can be attributed to multiple interactions between the PA-MOP and the neonicotinoids, in which hydrogen bonding, π-π stacking and electrostatic interactions are the major interactions. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
03088146
Volume :
373
Database :
Academic Search Index
Journal :
Food Chemistry
Publication Type :
Academic Journal
Accession number :
153978085
Full Text :
https://doi.org/10.1016/j.foodchem.2021.131572