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Sensitive electrochemical detection of enrofloxacin in eggs based on carboxylated multi-walled carbon nanotubes-reduced graphene oxide nanocomposites: Molecularly imprinted recognition versus direct electrocatalytic oxidation.

Authors :
Wu, Suozhu
Mao, Jie
Zhang, Yiqin
Wang, Shurong
Huo, Meijun
Guo, Hongyuan
Source :
Food Chemistry. Jul2023, Vol. 413, pN.PAG-N.PAG. 1p.
Publication Year :
2023

Abstract

• The MWCNT-COOH-RGO nanocomposites was developed for detecting enrofloxacin. • The enrofloxacin detection was performed based on two mechanisms. • The direct electrocatalytic oxidation-based detection was rapid and sensitive. • The molecularly imprinted recognition-based detection exhibited ultra-low LOD. • It is a promising candidate for trace detection of enrofloxacin in animal products. A sensitive electrochemical method for detecting enrofloxacin was proposed using carboxylated multi-walled carbon nanotubes-reduced graphene oxide (MWCNT-COOH-RGO) nanocomposites. The MWCNT-COOH-RGO nanocomposites were firstly electrodeposited on a bare electrode, followed by electropolymerization of molecularly imprinted polymers. Enrofloxacin was determined by the mechanisms of direct electrocatalytic oxidation and molecularly imprinted recognition, respectively. Under the optimized conditions, a response range of 5.0×10–7 M to 5.5×10–5 M and limit of detection (LOD) of 2.3×10–7 M were obtained by direct electrocatalytic oxidation of enrofloxacin using chronoamperometry. By contrast, the response range of 1.0×10–10 M to 5.0×10–5 M and LOD of 2.5×10–11 M were achieved by molecularly imprinted recognition of enrofloxacin using square-wave voltammetry. Moreover, the proposed method exhibited good repeatability, stability and selectivity, and could be used for enrofloxacin detection in egg samples with satisfactory results. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
03088146
Volume :
413
Database :
Academic Search Index
Journal :
Food Chemistry
Publication Type :
Academic Journal
Accession number :
162209030
Full Text :
https://doi.org/10.1016/j.foodchem.2023.135579