Metal organic framework-derived CuO/Cu2O polyhedron-CdS quantum dots double Z-scheme heterostructure for cathodic photoelectrochemical detection of Hg2+ in food and environment
This study employed an innovative copper oxide/cuprous oxide (CuO/Cu2O) polyhedron‑cadmium sulphide quantum dots (CdS QDs) double Z-scheme heterostructure as a matrix for the cathodic PEC determination of mercury ions (Hg2+). First, the CuO/Cu2O polyhedral composite was prepared by calcining a coppe...
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Veröffentlicht in: | Food chemistry 2024-08, Vol.450, p.139261-139261, Article 139261 |
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Sprache: | eng |
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Zusammenfassung: | This study employed an innovative copper oxide/cuprous oxide (CuO/Cu2O) polyhedron‑cadmium sulphide quantum dots (CdS QDs) double Z-scheme heterostructure as a matrix for the cathodic PEC determination of mercury ions (Hg2+). First, the CuO/Cu2O polyhedral composite was prepared by calcining a copper-based metal organic framework (Cu-MOF). Subsequently, the amino-modified CuO/Cu2O was integrated with mercaptopropionic acid (MPA)-capped CdS QDs to form a CuO/Cu2O polyhedron-CdS QDs double Z-scheme heterostructure, producing a strong cathodic photocurrent. Importantly, this heterostructure exhibited a specifically reduced photocurrent for Hg2+ when using CdS QDs as Hg2+-recognition probe. This was attributed to the extreme destruction of the double Z-scheme heterostructure and the in situ formation of the CuO/Cu2O-CdS/HgS heterostructure. Besides, p-type HgS competed with the matrix for electron acceptors, further decreasing the photocurrent. Consequently, Hg2+ was sensitively assayed, with a low detection limit (0.11 pM). The as-prepared PEC sensor was also used to analyse Hg2+ in food and the environment.
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•A signal-off cathodic PEC sensor for sensitive and facile determination of Hg2+.•CuO/Cu2O polyhedron-CdS QDs double Z-scheme heterostructure.•Double Z-scheme heterostructure as PEC matrix and target-recognition probe.•Recognition-biomolecule-free sensing strategy based on ion-exchange reaction. |
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ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/j.foodchem.2024.139261 |