C-doped ZnO nanocomposites molecularly imprinted photoelectrochemical sensor for ultrasensitive and selective detection of oxytetracycline in milk
•An ultrasensitive and selective rMIP-PEC sensor was prepared for OTC detection.•ZnO/C nanocomposites act as an effective photo-active interface.•The addition of acetylene black was used as the enhanced conductive matrix.•PEC sensors exhibit satisfying sensitivity and specificity for antibiotics det...
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Veröffentlicht in: | Food chemistry 2023-11, Vol.426, p.136535-136535, Article 136535 |
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Sprache: | eng |
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Zusammenfassung: | •An ultrasensitive and selective rMIP-PEC sensor was prepared for OTC detection.•ZnO/C nanocomposites act as an effective photo-active interface.•The addition of acetylene black was used as the enhanced conductive matrix.•PEC sensors exhibit satisfying sensitivity and specificity for antibiotics detection in foods.
Antibiotic monitoring remains vital to ensure human health and safety in the environment and foods. As the most popular detection method, photoelectrochemical (PEC) sensor can achieve rapid and accurate detection of antibiotics with the advantages of high sensitivity, easy-to-preparation process, as well as high selectivity. Herein, an extremely-efficient visible-light responsible ZnO/C nanocomposite was prepared and combined with acetylene black (as an enhanced conductive matrix), and the electron migration efficiency was greatly accelerated. Meanwhile, a molecularly imprinted polymer obtained by electrical agglomeration was conjugated as a specific recognizing site for target. Furthermore, the as-prepared rMIP-PEC sensor showed a low detection limit (8.75 pmol L−1, S/N = 3) in a wide linear detection range of 0.01–1000 nmol L−1 for oxytetracycline (OTC), with excellent selectivity and long-term stability. Our work shed light on applying C-doped ZnO semiconductor and molecularly imprinted polymer as photoelectric active sensing materials for rapid and accurate analysis of antibiotics in foods and environment. |
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ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/j.foodchem.2023.136535 |