4.7 Article

A highly selective melamine sensor relying on intensified electrochemiluminescence of the silica nanoparticles doped with [Ru(bpy)3]2+/molecularly imprinted polymer modified electrode

期刊

SENSORS AND ACTUATORS B-CHEMICAL
卷 236, 期 -, 页码 614-620

出版社

ELSEVIER SCIENCE SA
DOI: 10.1016/j.snb.2016.06.052

关键词

Electrochemiluminescence; Ru(bpy)(3)(2+) doped silica; Molecularly imprinted polymer; Melaminea

资金

  1. Scientific Research Foundation for the Returned Overseas Chinese Scholars [201507030001]
  2. National Natural Science Foundation of China [21305050]
  3. Program for New Century Excellent Talents in Fujian Province University (NCETFJ)
  4. Program for the Cultivation of Outstanding Young Scientific Researches in Fujian Universities [B15142]
  5. Scientific Research Foundation of Jimei University, China [ZQ2014009]

向作者/读者索取更多资源

In this work, a novel and highly selective molecularly imprinted sensor for the detection of melamine in milk using electrochemiluminescence (ECL) is reported. The preparation was carried out by modification of a glassy carbon electrode with a composite of silica nanoparticles doped with [Ru(bpy)(3)](2+) (RUDS) and molecularly imprinted polymer (MIP). The keys of the sensor were to employ RUDS as an ECL luminophore to prevent [Ru(bpy)(3)](2+) leaching from the modified electrode and MIP as a material for selective recognition. Taking advantage of the MIP pre-concentration effect, melamine could be extracted from the solution and detected by the resulting ECL signal enhancement of [Ru(bpy)(3)](2+). Under optimized conditions, the relative ECL signal was proportional to the logarithm of melamine concentration in the range of 1 x 10(-12)-1 x 10(-7) mol L-1, with a detection limit as low as 5 x 10(-13) mol L-1. Compared with the RUDS/non-imprinted polymer, the RUDS/MIP modified electrode displayed high recognition ability, good reproducibility, and stability. To verify its reliability, the fabricated ECL sensor was used for determining the concentration of melamine in milk. (C) 2016 Elsevier B.V. All rights reserved.

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