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Ultrasound-assisted continuous flow synthesis of natural phenolic-coated Fe3O4 for magnetic solid phase extraction of tetracycline residues in honey.
- Source :
-
Food Chemistry . Feb2025:Part 1, Vol. 464, pN.PAG-N.PAG. 1p. - Publication Year :
- 2025
-
Abstract
- Waste rubber bark abundant in phenolics can be used to produce an adsorbent for the enrichment and determination of tetracycline. Fe 3 O 4 magnetic nanoparticles (Fe 3 O 4 MNPs) coated with naturally extracted phenolics from waste rubber bark were synthesized for the first time by ultrasound combined with a continuous flow approach. The production of Fe 3 O 4 MNPs with effective contact surface areas (45.3 m2 g−1) was employed as a novel attractive sorbent in magnetic solid phase extraction (MSPE) to selectively preconcentrate oxytetracycline, tetracycline, chlortetracycline, and doxycycline before HPLC-UV analysis. This MSPE-HPLC exhibited wide linear ranges (14.0–260.0 μg kg−1), with low limits of detection (10.0 μg kg−1) and quantitation (14.0–20.0 μg kg−1), and was successfully applied to quantify tetracycline residues in honey samples, with recoveries ranging from 81.3 % to 117.9 %. This method offers a potential alternative for determining tetracycline in food with a high enrichment factor, high precision, and more effective accuracy, selectivity, and sensitivity. [Display omitted] • Natural reagents from waste rubber bark enhanced the adsorption capacity of Fe 3 O 4. • Synergism of ultrasound-assisted continuous flow provided uniform Fe 3 O 4 MNPs. • Natural phenolic-coated Fe 3 O 4 MNPs selectively adsorbed tetracycline. • MSPE using novel Fe 3 O 4 MNPs demonstrated high tetracycline extraction efficiency. • MSPE-HPLC exhibited lower LOD and LOQ values than tetracycline MRLs in honey. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 03088146
- Volume :
- 464
- Database :
- Academic Search Index
- Journal :
- Food Chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 180928031
- Full Text :
- https://doi.org/10.1016/j.foodchem.2024.141642