Sustainable and green synthesis of porous organic polymer for solid-phase extraction of four chlorophenols in water and honey

•A novel hypercrosslinked polymer (API-HCP) was synthesized from natural apigenin.•The API-HCP exhibited remarkable extraction capability for chlorophenols.•The API-HCP coupled with HPLC was applied to detect chlorophenols in water and honey.•Hydrogen bond, halogen bond and π-π stacking might be the...

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Veröffentlicht in:Food chemistry 2023-03, Vol.404, p.134652-134652, Article 134652
Hauptverfasser: Jiang, Sichang, Li, Zhi, Yang, Xiumin, Li, Min, Wang, Chun, Wang, Zhi, Wu, Qiuhua
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Sprache:eng
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Zusammenfassung:•A novel hypercrosslinked polymer (API-HCP) was synthesized from natural apigenin.•The API-HCP exhibited remarkable extraction capability for chlorophenols.•The API-HCP coupled with HPLC was applied to detect chlorophenols in water and honey.•Hydrogen bond, halogen bond and π-π stacking might be the main adsorption mechanism.•API-HCP showed good application prospect in sensitive analysis of organic pollutants. A novel hypercrosslinked polymer (API-HCP) was synthesized using as monomer for the first time. API-HCP exhibited high adsorption affinity toward chlorophenols due to the hydrogen bond, halogen bond and π-stacking interactions. With API-HCP as adsorbent, an efficient solid phase extraction method coupled with high performance liquid chromatography (SPE-HPLC) was established for the sensitive detection of chlorophenols in water and honey samples. Under the optimum conditions, the method provided a good linear response in the range of 0.07–100 ng mL−1 for water and 1.7–500 ng g−1 for honey sample. High sensitivity was achieved, with detection limits (S/N = 3) of 0.02–0.07 ng mL−1 for water and 0.5–1.5 ng g−1 for honey samples. The method recoveries for spiked sample were between 84.0 % and 116.0 %, with relative standard deviations ≤6.1 %. The API-HCP based SPE-HPLC method provided a robust platform for sensitive determination of chlorophenols in water and honey samples.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2022.134652