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Facile preparation of biomimetic mineralized COFs based on magnetic silk fibroin and its effective extraction of sulforaphane from cruciferous vegetables.

Authors :
Liu, Guangyang
Zhang, Xuan
Wang, Jian
Li, Lingyun
Cao, Jiayong
Yin, Chen
Liu, Yuan
Chen, Ge
Lv, Jun
Xu, Xiaomin
Wang, Jing
Huang, Xiaodong
Xu, Donghui
Source :
Food Chemistry. Feb2024, Vol. 434, pN.PAG-N.PAG. 1p.
Publication Year :
2024

Abstract

[Display omitted] • A novel biomineralized covalent organic framework material (BM-COF) was prepared. • Sulforaphane was separated by magnetic solid phase extraction (MSPE) with BM-COFs. • BM-COFs were successfully applied to the enrichment and extraction of sulforaphane from cruciferous vegetables. • This method has the advantages of simple, efficient and eco-friendly. • The content of sulforaphane was analyzed by HPLC-MS/MS. A novel biomimetic mineralized covalent organic framework (BM-COF) was prepared based on magnetic silk fibroin and a new sulforaphane pretreatment technology was constructed. First, metal coordination was performed on the surface of silk fibroin, and nanoparticles were deposited by in-situ mineralization after co-precipitation. Then, biomineralized COFs were prepared by in-situ self-assembly of a COF layer on Fe 3 O 4 @silk fibroin surface guided by interfacial directional growth technology. The BM-COFs had a multilayer structure, large specific surface area and pore volume, and superparamagnetic properties, which make them an ideal adsorbent. The adsorption of sulforaphane by BM-COFs is mainly multi-molecular layer adsorption and chemisorption, there might be electrostatic action, π-stacking and hydrogen bonding in the adsorption process. The composite material was successfully used for the pretreatment of sulforaphane in cruciferous vegetables. An extraction time of 30 min gave extraction efficiencies as high as 92%, and the recovery could reach more than 73%. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
03088146
Volume :
434
Database :
Academic Search Index
Journal :
Food Chemistry
Publication Type :
Academic Journal
Accession number :
172848168
Full Text :
https://doi.org/10.1016/j.foodchem.2023.137482