One-pot synthesis of a novel conductive molecularly imprinted gel as the recognition element and signal amplifier for the selective electrochemical detection of amaranth in foods

Herein, we prepared a self-crosslinked conductive molecularly imprinted gel (CMIG) using cationic guar gum (CGG), chitosan (CS), beta-cyclodextrin (beta-CD), amaranth (AM) and multi-walled carbon nanotubes (MWCNTs) by a simple one-pot low temperature magnetic stirring method. The imine bonds, hydrogen-bonding interactions and electrostatic attractions between CGG, CS and AM facilitated CMIG gelation, while beta-CD and MWCNTs enhanced the adsorption capacity and conductivity of CMIG, respectively. Next, the CMIG was deposited onto the surface of a glassy carbon electrode (GCE). After selective removal of AM, a highly sensitive and selective CMIG-based electrochemical sensor was obtained for AM determination in foods. The CMIG allowed specific recognition of AM and could also be used for signal amplification, thus improving the sensitivity and selectivity of the sensor. Due to the high viscosity and self-healing properties of the CMIG, the developed sensor was very durable retaining a 92.1% of original current after 60 consecutive measurements. Under optimal conditions, the CMIG/ GCE sensor showed a good linear response for AM detection (0.02-150 mu M) with a limit of detection of 0.003 mu M. AM recovery tests were performed in milk powder and white vinegar samples, yielding satisfactory recoveries (89.00%-111.00%). Furthermore, the levels of AM in two kinds of carbonated drinks were analyzed with the constructed sensor and an ultraviolet spectrophotometry method, with no significant difference found of the two methods. This work demonstrates that CMIG based electrochemical sensing platforms allow the cost-effective detection of AM, with the CMIG technology likely being widely applicable to the detection of other analytes.

Automated summary

A self-crosslinked conductive molecularly imprinted gel (CMIG) was prepared using cationic guar gum (CGG), chitosan (CS), beta-cyclodextrin (beta-CD), amaranth (AM) and multi-walled carbon nanotubes (MWCNTs). The CMIG exhibited excellent gelation properties facilitated by imine bonds, hydrogen-bonding interactions, and electrostatic attractions. Additionally, beta-CD and MWCNTs improved the adsorption capacity and conductivity of CMIG, respectively. The CMIG-based electrochemical sensor showed high sensitivity and selectivity for AM determination in foods, with good durability and a linear response range of 0.02-150 mu M.