Adsorption and detection of caffeine in tea samples by surface active MPN@COFs

被引:0
|
作者
Yang, Kexin [1 ,2 ]
Huang, Yanyan [1 ]
Lin, Huan [1 ]
Zhao, Yiming [1 ]
Hou, Yushan [1 ,2 ]
Zhou, Jie [1 ]
Zhao, Chenxi [1 ,2 ]
Qi, Chenyu [1 ,2 ]
Zhang, Yaowei [2 ]
Li, Lingyun [1 ]
Yin, Chen [1 ]
Cao, Gaofeng [3 ]
Liu, Guangyang [1 ,4 ]
Liu, Miaomiao [3 ]
Xu, Donghui [1 ,4 ]
机构
[1] Chinese Acad Agr Sci, Key Lab Vegetables Qual & Safety Control, Minist Agr & Rural Affairs China, State Key Lab Vegetable Biobreeding,Inst Vegetable, Beijing 100081, Peoples R China
[2] Northeast Agr Univ, Coll Hort, Harbin 150030, Peoples R China
[3] COFCO Corp, Beijing 100020, Peoples R China
[4] Natl Ctr Technol Innovat Comprehens Utilizat Salin, Dongying 257347, Peoples R China
关键词
Mussel; -inspired; Covalent organic frameworks; Metal -phenolic network; Adsorption; Detection; ORGANIC FRAMEWORK; METAL; THEANINE; NETWORK; DYES;
D O I
10.1016/j.molliq.2024.125122
中图分类号
O64 [物理化学(理论化学)、化学物理学];
学科分类号
070304 ; 081704 ;
摘要
Inspired by the surface structure of mussel, a novel bionic adsorbent (MPN@COFs) was prepared using an in situ synthetic strategy for the selective adsorption of caffeine and the physicochemical structure, surface morphology and composition of were characterized by scanning electron microscopy, Fourier-transform infrared spectrometry, X-ray photoelectron spectroscopy. The analytical data showed that the specific surface area of MPN @ COF was as high as 133.62 m2/g, which was stable and adaptable to acid and alkaline environments, with a adsorption rate of 78 %, and still maintained a high adsorption rate after reuse for three times. The adsorption isotherms and adsorption kinetics fit the Langmuir model and the quasi-secondary kinetic model better, respectively. Compared with single COFs and MPN, the adsorption efficiency of MPN@COFs increased by 40.54 % and 57.65 %, respectively. Moreover, the composite material could be reused three times, the HPLC-MS/MS method established in this study has high sensitivity, and this rapid detection technique can provide strong support for the detection of caffeine in beverages and the removal of caffeine from tea and its products.
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页数:11
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