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External surface hydrophilic 3D-POSS-COF@GDL for the direct adsorption of bisphenols in milk samples.

Authors :
Xu Y
Chen X
Zhang D
Shen J
Wang C
Wei Y
Source :
Food chemistry [Food Chem] 2024 Dec 15; Vol. 461, pp. 140882. Date of Electronic Publication: 2024 Aug 13.
Publication Year :
2024

Abstract

In case of organic frameworks (COFs) as adsorbents in the pretreatment of complex food matrices, challenges such as poor dispersion and non-specific adsorption of interfering macromolecules like proteins are often encountered. To address this issue, this work prepared a three-dimensional covalent organic framework (3D-COF) with a novel bcu topology based on polyhedral oligomeric silsesquioxane (POSS). Subsequently, gluconolactone (GDL) was modified onto the external surface of the material via the reaction with the exposed reactive residues. The resulting POSS-COF@GDL adsorbent has an enhanced hydrophilicity in the external surface, thereby significantly improves the dispersion of materials in aqueous solution and reduces the adsorption ability toward protein. Whereas, the inner of material retains hydrophobic pores that exhibit high adsorption efficiency to small hydrophobic molecules. Compared with the traditional pretreatment methods, POSS-COF@GDL can directly extract bisphenols (BPs) in milk samples without any additional treatment. The established sample pretreatment method is coupled with high-performance liquid chromatography-ultraviolet detection (HPLC-UV), resulting in recoveries of 71.8 to 93.6%, intra- and inter-day relative standard deviations (RSDs) of <8.3%, and limits of detection (LODs) of 0.042-0.16 ng∙mL <superscript>-1</superscript> for four BPs.<br />Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.<br /> (Copyright © 2024. Published by Elsevier Ltd.)

Details

Language :
English
ISSN :
1873-7072
Volume :
461
Database :
MEDLINE
Journal :
Food chemistry
Publication Type :
Academic Journal
Accession number :
39178548
Full Text :
https://doi.org/10.1016/j.foodchem.2024.140882