Colorimetric detection of 6-benzylaminopurine residues in vegetables based on Fe₃O₄ magnetic molecular-imprinted nanoparticles

Authors

LIU Yidan, School of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128， China;Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha, Hunan 410128， China
LI Xin, School of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128， China;Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha, Hunan 410128， China
WANG Jingli, School of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128， China;Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha, Hunan 410128， China
LI Maiquan, School of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128， China;Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha, Hunan 410128， China
LIU Xia, School of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128， China;Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha, Hunan 410128， ChinaFollow

Corresponding Author(s)

刘霞（1976—），女，湖南农业大学教授，博士。E-mail：liuxiaspr@aliyun.com

Abstract

[Objective] Achieving a rapid, sensitive, and visual detection of 6-benzylaminopurine （6-BA） residues in vegetables. [Methods] Based on the peroxidase-like activity and specific recognition of Fe₃O₄ magnetic molecularly imprinted nanoparticles （Fe₃O₄ MMIP NPs）, a simple, rapid and highly selective colorimetric method was established to detect 6-BA residues in vegetables. [Results] Fe₃O₄ MMIP NPs exhibits optimal peroxidase-like catalytic activity at pH 4.0, 0.02 mol/L TMB, 0.02 mol/L H₂O₂ and a reaction time of 5 min. 6-BA showed a good linear relationship with the difference between the blank and the sample absorbance value in the mass concentration range of 1~300 ng/mL with a limit of detection at 0.697 ng/mL. The method was successfully applied to the detection of 6-BA residues in vegetables （cucumber, tomato, bean sprouts, mung bean sprouts）. The recovery rate was 83.47%~106.76%, with a relative standard deviation of 0.37%~5.66%. In addition, Fe₃O₄ MMIP NPs could still maintain good catalytic activity after 60 days of storage at 4 ℃. [Conclusion] The colorimetric method for the detection of 6-BA based on Fe₃O₄ MMIP NPs has the advantages of simplicity, rapidity, economy, and can be used for the detection of 6-BA residues in vegetables, which has certain reliability and practicability.

Publication Date

7-22-2024

First Page

69

Last Page

76,103

DOI

10.13652/j.spjx.1003.5788.2024.80312

Recommended Citation

Yidan, LIU; Xin, LI; Jingli, WANG; Maiquan, LI; and Xia, LIU (2024) "Colorimetric detection of 6-benzylaminopurine residues in vegetables based on Fe₃O₄ magnetic molecular-imprinted nanoparticles," Food and Machinery: Vol. 40: Iss. 6, Article 9.
DOI: 10.13652/j.spjx.1003.5788.2024.80312
Available at: https://www.ifoodmm.cn/journal/vol40/iss6/9

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