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Enrichment and detection of polycyclic aromatic hydrocarbon in tea and coffee using phenyl-functionalized NiFe 2 O 4 @Ti 3 C 2 T X based magnetic solid-phase extraction.

Authors :
Huang S
Jiang L
Niu J
Liu H
Zhang Y
Dong G
Yuan S
Bu L
Song D
Zhou Q
Source :
Food chemistry [Food Chem] 2024 Nov 30; Vol. 459, pp. 140452. Date of Electronic Publication: 2024 Jul 14.
Publication Year :
2024

Abstract

Polycyclic aromatic hydrocarbons (PAHs) are commonly found in various environmental matrices and have received significant attention due to their toxic effects on ecosystems and environmental health. In this study, a specific magnetic composite material derived from MXene, known as phenyl-functionalized NiFe <subscript>2</subscript> O <subscript>4</subscript> @Ti <subscript>3</subscript> C <subscript>2</subscript> T <subscript>X</subscript> , was designed and synthesized using a simple method. This composite material was used to develop an effective magnetic solid-phase extraction (MSPE) method for enriching trace polycyclic aromatic hydrocarbons (PAHs) in tea and coffee samples. The eluted PAHs were analyzed via gas chromatography-tandem mass spectrometry. Under optimal conditions, this method exhibited excellent linear relationships for 16 PAHs within the ranges of 0.001-25 and 0.0005-25 μg/L, with correlation coefficients exceeding 0.9979. The limits of detection for the target PAHs ranged from 0.1 to 0.3 ng/L. The effectiveness of the proposed method was evaluated by analyzing tea and coffee samples, and the satisfactory spiked recoveries of PAHs ranged from 84.5% to 112.6%.<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 Elsevier Ltd. All rights reserved.)

Details

Language :
English
ISSN :
1873-7072
Volume :
459
Database :
MEDLINE
Journal :
Food chemistry
Publication Type :
Academic Journal
Accession number :
39024871
Full Text :
https://doi.org/10.1016/j.foodchem.2024.140452