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Shu Z, Zou Y, Wu X, Zhang Q, Shen Y, Xiao A, Duan S, Pi F, Liu X, Wang J, Dai H. NH2-MIL-125(Ti)/Reduced Graphene Oxide Enhanced Electrochemical Detection of Fenitrothion in Agricultural Products. Foods 2023; 12:foods12071534. [PMID: 37048355 PMCID: PMC10093892 DOI: 10.3390/foods12071534] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 03/29/2023] [Accepted: 04/01/2023] [Indexed: 04/08/2023] Open
Abstract
The abuse of organophosphate pesticides causes serious threats to human health, which threatens approximately 3 million people and leads to more than 2000 deaths each year. Therefore, it is necessary to determine the residue of fenitrothion (FT) in environmental and food samples. Herein, we developed a non-enzymatic electrochemical sensor with differential pulse voltammetry signal output to determine FT in model solutions and spiked samples. Delicately, the sensor was designed based on the fabrication of hydrothermally synthesized titanium-based metal-organic frameworks (MOFs) material (NH2-MIL-125(Ti))/reduced graphene oxide (RGO) (NH2-MIL-125(Ti)/RGO) nanocomposites for better target enrichment and electron transfer. The peak response of differential pulse voltammetry for FT under optimized conditions was linear in the range of 0.072–18 μM with the logarithm of concentrations, and the detection limit was 0.0338 μM. The fabricated sensor also demonstrated high stability and reproducibility. Moreover, it exhibited excellent sensing performances for FT in spiked agricultural products. The convenient fabrication method of NH2-MIL-125(Ti)/RGO opens up a new approach for the rational design of non-enzymatic detection methods for pesticides.
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Affiliation(s)
- Zaixi Shu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Yue Zou
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Xuyue Wu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Qi Zhang
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212004, China
| | - Yafang Shen
- Zhejiang Institute of Freshwater Fisheries, Huzhou 313001, China
| | - Anhong Xiao
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Shuo Duan
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Food Safety Research Center, Key Research Institute of Humanities and Social Sciences of Hubei Province, Wuhan 430023, China
| | - Fuwei Pi
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xiaodan Liu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Jiahua Wang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Huang Dai
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Food Safety Research Center, Key Research Institute of Humanities and Social Sciences of Hubei Province, Wuhan 430023, China
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