Citation: HUANG Wei, HU Yue, TONG Yu-Kui, XIA Qin-Fei, WANG Li-Jie, TIAN Miao-Miao. Preparation of Indium Oxide Functionalized Multiwalled Carbon Nanotube Adsorbent for Detection of Preservatives in Food Samples[J]. Chinese Journal of Analytical Chemistry, ;2018, 46(2): 239-245. doi: 10.11895/j.issn.0253-3820.171039 shu

Preparation of Indium Oxide Functionalized Multiwalled Carbon Nanotube Adsorbent for Detection of Preservatives in Food Samples

Key Laboratory of Phtochemical Biomaterials and Energy Storage Materials, Heilongjiang Province, College of Chemistry and Chemical Engineering, Harbin Normal University, Harbin 150025, China

Received Date: 27 June 2017
Revised Date: 22 November 2017

Fund Project: This work was supported by the College Students' Innovative Training Program of Heilongjiang Province, China (No. 201710231049).

In₂O₃ nanoparticles-modified multiwalled carbon nanotubes (In₂O₃-MWCNTs) were successfully prepared as solid phase extraciton (SPE) adsorbent for the determination of three food preservatives (benzoic acid, sorbic acid, and methylparaben) in beverage samples coupled with high performance liquid chromatography (HPLC). Because of the large surface area and amount of hydroxyl groups on the surface of In₂O₃ nanoparticles, In₂O₃ nanoparticles could interact with specific functional groups. In₂O₃-MWCNTs adsorbent was prepared based on the large surface area of In₂O₃ and superior thermal and chemical stability of MWCNTs. The obtained adsorbent was characterized via transmission electron microscope (TEM), thermogravimetric analysis (TGA), and Fourier transform-infrared (FT-IR) spectroscopy. Several experimental parameters affecting the extraction efficiency were investigated by single-factor experiments, such as adsorbents amount, sample volume, eluent volume, sample pH, and eluent type. The first four factors were then further evaluated by means of a Taguchi's L₁₆ (4⁴) orthogonal array experimental design. According to the results of orthogonal array experiment, the optimal conditions were chosen as follows:0.15 g of adsorbent amount, 5.0 mL of sample volume, 0.6 mL of ACN-H₂O (60:40, 0.1% formic acid, V/V) as eluent, and sample pH 4.0. Under the optimum conditions, the LODs (S/N=3) and LOQs (S/N=10) for three preservatives were in the range of 0.004-0.012 μg/mL and 0.012-0.038 μg/mL, respectively. The recoveries ranged from 70.2% to 109.4%. The method is rapid, sensitive, and suitable for the determination of preservatives in food samples.
- Indium oxide nanoparticles,
- Multiwalled carbon nanotubes,
- Adsorbent,
- Food preservative
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