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A novel ratiometric electrochemical sensor for the selective detection of citrinin based on molecularly imprinted poly(thionine) on ionic liquid decorated boron and nitrogen co-doped hierarchical porous carbon
- Source :
- Food Chemistry. 363:130385
- Publication Year :
- 2021
- Publisher :
- Elsevier BV, 2021.
-
Abstract
- Citrinin can cause serious human diseases, thus its detection in foods is necessary. Herein, a molecularly imprinted polymer-based ratiometric electrochemical sensor (MIP-RECS) was presented for citrinin detection. The sensor was fabricated by electropolymerization, using thionine as monomer and citrinin as template. The ionic liquid decorated boron and nitrogen co-doped hierarchical porous carbon (BN-HPC) as supporter, provided large surface for anchoring thionine and citrinin. Poly(thionine) not only acted as MIP, but also acted as reference probe. When [Fe(CN)6] 3-/4- was adopted as indicating probe, the resulting sensor demonstrated a wide linear detection range (i.e. 1 × 10-3–10 ng mL−1) and a low detection limit (i.e. 1 × 10-4 ng mL−1).The sensor was applied to the detection of spiked citrinin in real samples, and satisfactory recovery (i.e. 97% – 110%) was obtained. Hence, it was promising for citrinin detection.
- Subjects :
- Nitrogen
Ionic Liquids
chemistry.chemical_element
Biosensing Techniques
01 natural sciences
Thionine
Analytical Chemistry
Molecular Imprinting
chemistry.chemical_compound
0404 agricultural biotechnology
Limit of Detection
Phenothiazines
Humans
Boron
Electrodes
Detection limit
010401 analytical chemistry
Molecularly imprinted polymer
Electrochemical Techniques
04 agricultural and veterinary sciences
General Medicine
040401 food science
Carbon
Citrinin
0104 chemical sciences
Electrochemical gas sensor
Monomer
chemistry
Ionic liquid
Porosity
Food Science
Nuclear chemistry
Subjects
Details
- ISSN :
- 03088146
- Volume :
- 363
- Database :
- OpenAIRE
- Journal :
- Food Chemistry
- Accession number :
- edsair.doi.dedup.....91f808d7b6b58e35d7ebaa3b4f079caf
- Full Text :
- https://doi.org/10.1016/j.foodchem.2021.130385