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Facile preparation of biomimetic mineralized COFs based on magnetic silk fibroin and its effective extraction of sulforaphane from cruciferous vegetables.
- 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]
- Subjects :
- *BRASSICACEAE
*SILK fibroin
*IRON oxides
*SULFORAPHANE
*SOLID phase extraction
Subjects
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