Simultaneous determination of Pb 2+ and Hg 2+ at food specimens by a Melamine-based covalent organic framework modified glassy carbon electrode
Food Chemistry, ISSN: 0308-8146, Vol: 402, Page: 134246
2023
- 32Citations
- 20Captures
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Metrics Details
- Citations32
- Citation Indexes32
- 32
- CrossRef11
- Captures20
- Readers20
- 20
Article Description
Heavy metals determination is of great importance. In this respect, a recently synthesized melamine-based covalent organic framework (Schiff base network 1 (SNW 1 )) was used in this research as a novel modifier to alter a glassy carbon electrode for the simultaneous anodic stripping square wave voltammetric measurement of Pb 2+ and Hg 2+ ions. At first, the complexation of SNW 1 with Pb 2+ and Hg 2+ ions were evaluated by density functional theory calculations. Afterward, the modified electrode was characterized by various techniques including Fourier-transform infrared spectroscopy, Scanning electron microscopy, energy dispersive X-ray analysis, cyclic voltammetry, and electrochemical impedance spectroscopy. Then, all of the effective experimental factors including pH, supporting electrolyte type, and instrumental parameters were optimized. Under optimized conditions (pH = 2.0, deposition time = 150 S, accumulation potential = -1000 (mV), pulse amplitude = 40 mV, frequency = 50 Hz, and voltage step = 7 mV) the designed sensor showed a linear response over the concentration ranges of 0.01–0.3 and 0.05–0.3 µmol/L for Pb 2+ and Hg 2+ respectively with a detection limit of 0.00072 and 0.01211 µmol/L. In the end, the designed electrochemical sensor was successfully employed for simultaneous measurement of Pb 2+ and Hg 2+ at different edible samples.
Bibliographic Details
http://www.sciencedirect.com/science/article/pii/S0308814622022087; http://dx.doi.org/10.1016/j.foodchem.2022.134246; http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85138060153&origin=inward; http://www.ncbi.nlm.nih.gov/pubmed/36116276; https://linkinghub.elsevier.com/retrieve/pii/S0308814622022087; https://dx.doi.org/10.1016/j.foodchem.2022.134246
Elsevier BV
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