Journal
MICROCHEMICAL JOURNAL
Volume 116, Issue -, Pages 183-190Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.microc.2014.05.010
Keywords
Erythromycin; Molecularly imprinted polymers; Carbon paste electrode; Electrochemical sensor; Foodstuff samples
Categories
Funding
- Specialized Research Fund for the Doctoral Program of Higher Education [20120142110012]
- Science & Technology of Wuhan [2013020501010181]
- Program for New Century Excellent Talents in University [NCET-11-0178]
- Fundamental Research Funds for the Central Universities [HUST: 2012QN239, 2013TS005]
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A highly selective and sensitive sensor has been developed for the determination of erythromycin (ERY) using molecularly imprinted polymers (MIPs) based electrochemical sensor. MIPs were adapted as a selective recognition element for enhancing the selectivity and sensitivity of the proposed electrochemical sensor. MIPs were synthesized and then used for the preparation of MIPs modified carbon paste (MIPs-CP) electrode. Our synthesized MIPs exhibited high adsorption capacity to ERY, with maximum binding amount (Q(max)) of 93.5 mg g(-1) and imprinting factor (IF) of 2.1. Subsequently, the prepared electrode was used for quantitative determination of ERY by differential pulse voltammetry (DPV) method. The MIPs-CP electrode exhibited an excellent current response toward ERY, compared with non-imprinted polymers modified carbon paste (NIPs-CP) electrode. Furthermore, for structurally similar compounds, MIPs-CP electrode possessed to be highly selective for ERY. Under the optimum conditions, the linear calibration range was 5.0 x 10(-8)-1.0 x 10(-5) mol L-1, and the limit of detection (LOD) of the sensor was 1.9 x 10(-8) mol L-1. The developed sensor was successfully applied for analyzing ERY in honey and dairy products. Benefiting from the great selectivity and sensitivity, the developed sensor demonstrates a promising potential for practical application for analyzing ERY residues in foodstuffs. (C) 2014 Elsevier S.V. All rights reserved.
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