Conductive polyaniline-graphene oxide sorbent for electrochemically assisted solid-phase extraction of lead ions in aqueous food samples

Jing Wang, Wenxin Zhu, Tianshu Zhang, Liang Zhang, Ting Du, Wentao Zhang, Daohong Zhang, Jing Sun, Tianli Yue, Yi Cheng Wang, Jianlong Wang

Research output: Contribution to journalArticlepeer-review

Abstract

This work describes an electrochemical-assisted desorption method that has been developed for solid-phase extraction of metal ions (Pb2+), based on a well-ordered conducting sorbent: an array-like polyaniline nanofiber synthesized on the surface of graphene oxide (PANI-GO). Combining the advantages of the allowable mechanical deformation of GO with the reduced ionic-diffusion path of vertical PANI nanofibers, this method's synergistic effect lends the prepared sorbent an enhanced stability and high analyte-desorption effectiveness. In terms of the adsorption and electrochemical-assisted desorption behavior of PANI-GO, the paper reports that the adsorption/desorption process is accompanied by the changes of the as-prepared sorbent in cyclic voltammetry, and that the prepared PANI-GO exhibits good anti-interference properties across various interference ions. Given optimal pH values, the limit of detection of the proposed method is 0.04 μg L−1; the repeatability relative standard deviation (RSD) and reproducibility RSD are 1.97% and 2.51%, respectively; and the method shows good recovery capability in the case of real beverage samples spiked with Pb2+.

Original languageEnglish (US)
Pages (from-to)57-65
Number of pages9
JournalAnalytica Chimica Acta
Volume1100
DOIs
StatePublished - Mar 1 2020

Keywords

  • Electrochemically assisted
  • Food safety
  • Graphene oxide
  • Polyaniline
  • Solid phase extraction

ASJC Scopus subject areas

  • Analytical Chemistry
  • Biochemistry
  • Environmental Chemistry
  • Spectroscopy

Fingerprint Dive into the research topics of 'Conductive polyaniline-graphene oxide sorbent for electrochemically assisted solid-phase extraction of lead ions in aqueous food samples'. Together they form a unique fingerprint.

Cite this