Preparation and Application of Basic OrangeⅡImprinted Sensor

doi:10.19894/j.issn.1000-0518.210164

Chinese Journal of Applied Chemistry ›› 2022, Vol. 39 ›› Issue (7): 1052-1064.DOI: 10.19894/j.issn.1000-0518.210164

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Preparation and Application of Basic OrangeⅡImprinted Sensor

Dong-Dong LI, Li QIN, Lu-Hua TANG, Wen-Hui GAO()

College of Food and Biology，Hebei University of Science and Technology，Shijiazhuang 050000，China

Received:2021-04-06 Accepted:2021-07-30 Published:2022-07-01 Online:2022-07-11
Contact: Wen-Hui GAO
About author:wenhuigao@126.com
Supported by:
the Postgraduate Innovation Funding Project of Hebei Province(CXZZSS2021101);the Key Research and Development Program Project of Hebei Province(19275505D);the Science and Technology Research and Development Plan Project of Shijiazhuang(211170183A)

Abstract

Abstract:

A novel imprinted sensor for rapid detection of basic orange Ⅱ was developed by using nano-graphene and nano-silver as modification materials to modify the working electrode with basic orange Ⅱ as template molecule， o-aminophenol and o-phenylenediamine as functional composite monomers. The optimal composite functional monomer was selected by ultraviolet （UV） spectroscopy， and the interaction form and intensity between the template molecule and composite functional monomer were researched by UV spectroscopy. The preparation conditions of the sensor were optimized by electrochemical analysis. Template molecules were eluted in methanol/0.4 mol/L NaOH solution （volume ratio 2∶1） to obtain a molecularly imprinted electrode. The performance of the sensor was investigated. The results show that the sensor has a high selectivity to basic orange Ⅱ， the average recoveries of the spiked samples are between 88.45% and 101.40% with the relative standard deviations （RSDs） of 1.31%～2.83% （n=5）， the linear range of 3.0×10^-9～5.0×10^-5 mol/L with the detection limit of 1.0×10^-9 mol/L. The sensor is successfully applied to the rapid detection of basic orange Ⅱ residues in foods.

Key words: Basic orange Ⅱ, Nano modification materials, Molecularly imprinted technology, Electrochemical sensor, Rapid detection

CLC Number:

O657.7

Dong-Dong LI, Li QIN, Lu-Hua TANG, Wen-Hui GAO. Preparation and Application of Basic OrangeⅡImprinted Sensor[J]. Chinese Journal of Applied Chemistry, 2022, 39(7): 1052-1064.

Figures/Tables 20

Fig.1 Molecular structure of basic orange Ⅱ

Fig.2 Optimization curve of the amount of RGO

Fig.3 Optimization curve of AgNO3 concentration in the electrodeposition liquid

Fig.4 Optimization curve of deposition time of silver nanoparticles

Fig.5 CV curve of the electrode after electrodeposition of silver nanoparticles

Fig.6 Ultraviolet absorption spectra of template molecules mixed with OAP-OPD， OAP-RC and RC-OPD

Fig.7 The variation trend of the maximum absorption wavelength and absorption value of template molecules and composite functional monomers with different concentrations

Fig.8 The relationship between the absorption value and the maximum absorption wavelength of template molecules and different proportion of functional monomers

Fig.9 Comparison of polymerization in different electrolyte solutions （pH=6.2， 20 cycles）

Fig.10 Optimization of pH of electrolyte solutions

Fig.11 Optimization of polymerization cycles

Fig.12 The electropolymerization curves of MGCE（pH=6.0， 15 cycles）

Fig.13 Optimization of the elution time

Fig.14 CV curves of RGO and AgNPs modified electrodes

Fig.15 CV curves of different electrodes in the characterization solutiona.MGCE； b.MIP/MGCE； c.Mad-MIP/MGCE；d.M-MIP/MGCE

Fig.16 Selectivity of the imprinted electrodeA.Basic orangeⅡ； B.SudanⅠ； C.SudanⅡ； D.Acid OrangeⅡ； E.Rhodamine B

Fig.17 SWV curves of different concentrations of Basic orangeⅡstandard solutions

Table 1 Recovery and precision of capsicum powder and bean products（n=5）

样品 Sample	辣椒面 Chili powder			腐竹 Bean curd stick			豆皮 Bean curd
添加水平 Added levels/（mol·L^-1）	3.0×10^-9	2.0×10^-8	3×10^-7	3.0×10^-9	2.0×10^-8	3×10^-7	3.0×10^-9	2.0×10^-8	3×10^-7
测定次数 Number of measurements	回收率 Recovery/%
1	87.91	94.65	102.01	92.54	96.46	98.63	89.41	97.38	103.45
2	90.72	95.03	99.48	88.69	94.74	97.65	87.82	96.44	101.21
3	86.87	94.59	98.96	91.35	97.82	98.99	92.73	96.81	99.38
4	89.23	95.46	99.75	90.82	93.61	101.05	89.64	95.53	100.02
5	87.54	98.18	101.92	87.73	97.15	98.24	91.12	92.67	102.94
平均回收率 Average recovery/%	88.45	95.58	100.42	90.23	95.96	98.91	90.14	95.77	101.40
相对标准偏差 RSD/%	1.73	1.56	1.43	2.19	1.82	1.31	2.06	1.94	1.75

Table 2 Recovery and precision of ham sausage and brine egg（n=5）

样品 Sample	火腿肠 Ham sausage			卤蛋 Marinated egg
添加水平 Added levels/（mol·L^-1）	3.0×10^-9	2.0×10^-8	3×10^-7	3.0×10^-9	2.0×10^-8	3×10^-7
测定次数 Number of measurements	回收率 Recovery/%
1	93.27	96.43	98.58	88.34	95.08	102.35
2	87.01	95.82	102.77	92.72	95.72	100.73
3	92.64	93.29	102.81	90.56	94.23	99.52
4	89.53	95.17	101.23	89.91	92.16	98.47
5	91.75	93.08	99.46	86.83	94.67	98.90
平均回收率 Average recovery/%	90.84	94.76	100.97	89.67	94.37	99.99
相对标准偏差 RSD/%	2.83	1.59	1.90	2.49	1.43	1.57

Table 3 Comparison with other methods for determination of alkaline orange Ⅱ

方法 Methods	线性关系 Linear range/（mol·L^-1）	检出限 Detection limit/（μg·L^-1）	文献 Ref.
MIP	5.0×10^-8～5.0×10^-6	4.2	［27］
GB/T 23496?2009	——	0.36
HPLC	2.0×10^-5～4.0×10^-4	10.0	［28］
TLC?SERS	——	1.0×10³	［39］
DART?Q?Orbitrap MS	4.0×10^-6～8.0×10^-5	2.0×10²	［30］
MIP/MGCE	3.0×10^-9～5.0×10^-5	0.25	This work

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Preparation and Application of Basic OrangeⅡImprinted Sensor

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