Severity: Warning
Message: file_get_contents(https://...@pubfacts.com&api_key=b8daa3ad693db53b1410957c26c9a51b4908&a=1): Failed to open stream: HTTP request failed! HTTP/1.1 429 Too Many Requests
Filename: helpers/my_audit_helper.php
Line Number: 176
Backtrace:
File: /var/www/html/application/helpers/my_audit_helper.php
Line: 176
Function: file_get_contents
File: /var/www/html/application/helpers/my_audit_helper.php
Line: 250
Function: simplexml_load_file_from_url
File: /var/www/html/application/helpers/my_audit_helper.php
Line: 1034
Function: getPubMedXML
File: /var/www/html/application/helpers/my_audit_helper.php
Line: 3152
Function: GetPubMedArticleOutput_2016
File: /var/www/html/application/controllers/Detail.php
Line: 575
Function: pubMedSearch_Global
File: /var/www/html/application/controllers/Detail.php
Line: 489
Function: pubMedGetRelatedKeyword
File: /var/www/html/index.php
Line: 316
Function: require_once
Olaquindox (OLA) in food from its illegal use possesses great harmful effects on humans, making it important to develop sensitive, inexpensive, and convenient methods for OLA detection. This study innovatively presented a molecularly imprinted electrochemical sensor based on the synergistic effects of nitrogen-doped graphene quantum dots (N-GQDs) and a nickel-based metal-organic framework functionalized with silver nanoparticles (Ag/Ni-MOF) for OLA detection. N-GQDs and Ag/Ni-MOF with unique honeycomb structures were sequentially modified on the glassy carbon electrode (GCE) surface to accelerate the electron transfer rate and increase the available region of the electrode. Molecularly imprinted polymers were further grown on the Ag/Ni-MOF/N-GQDs/GCE by electropolymerization to significantly enhance the selective recognition of OLA. The constructed sensor showed excellent performance for selective OLA determination, with a wide linear range (5-600 nmol·L) and exceedingly low detection limit (2.2 nmol·L). The sensor was successfully applied to detect OLA in animal-origin food with satisfactory recoveries (96.22-101.02%).
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Source |
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http://dx.doi.org/10.1016/j.foodchem.2023.136001 | DOI Listing |
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