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Research Article | Open Access | Just Accepted

Covalent organic framework/carbon black/molecularly imprinted polydopamine composites for the selective recognition and electrochemical detection of ciprofloxacin

Yufeng SunaYongfeng ChenaXiaomin PangaGeoffrey I.N. WaterhousebXuguang QiaoaZhixiang Xua( )

a Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, People’s Republic of China

b School of Chemical Sciences, The University of Auckland, Auckland 1142, New Zealand

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Abstract

In this work, a novel electrochemical sensor based on covalent organic framework@carbon black@molecularly imprinted polydopamine (COF@CB@MPDA) was developed for selective recognition and determination of ciprofloxacin (CF). COF@CB@MPDA possessed good water dispersibility and was synthesized by the self-polymerization of dopamine under alkaline conditions in the presence of the COF, CB and CF. The high surface area COF enhanced the adsorption of CF, whilst CB gave the composites high electrical conductivity to improve the sensitivity of the proposed COF@CB@MPDA/GCE sensor. The specific recognition of CF by COF@CB@MPDA involved hydrogen bonding and van der Waals interactions. Under optimized conditions, the sensor showed a good linear relationship with CF concentration over the range 5.0 × 10-7 M and 1.0 × 10-4 M, with a limit of detection (LOD) of 9.53 × 10-8 M. Further, the developed sensor exhibited high selectivity, repeatability and stability for CF detection in milk and milk powders. The method used to fabricate the COF@CB@MPDA/GCE sensor could be easily adapted for the selective recognition and detection of other antibacterial agents and organic pollutants in the environment.

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Food Science and Human Wellness
Cite this article:
Sun Y, Chen Y, Pang X, et al. Covalent organic framework/carbon black/molecularly imprinted polydopamine composites for the selective recognition and electrochemical detection of ciprofloxacin. Food Science and Human Wellness, 2024, https://doi.org/10.26599/FSHW.2024.9250170

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Received: 21 November 2023
Revised: 18 December 2023
Accepted: 31 January 2024
Available online: 02 July 2024

© Tsinghua University Press 2024

Reprints and Permission requests may be sought directly from editorial office.
Email: nanores@tup.tsinghua.edu.cn

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