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<p>This study presents the synthesis and application of a zero-valent iron nanoparticles (nZVIs)/graphene nanoplatelets (GNPs)/Tetrakis (4-carboxyphenyl) porphyrin (TCPP) nanocomposite as a novel electrochemical sensor for the detection of chloramphenicol (CAP) in complex food samples. The nZVIs are synthesized via a green chemistry method using <i>Cleistocalyx operculatus</i> (CO) leaf extract, serving as a reducing agent, and are combined with GNPs and TCPP to improve the material’s electrical conductivity, stability, and interaction with the electrode surface. The successfully synthesized nanocomposite was demonstrated in terms of its structural morphology using various characterization techniques, including X-ray diffraction (XRD), scanning electron microscopy (SEM), energy-dispersive X-ray spectroscopy (EDX), and fourier transform infrared (FT-IR) spectroscopy. The electrochemical behavior of the nZVIs/graphene/porphyrin composite is evaluated using cyclic voltammetry (CV) and differential pulse voltammetry (DPV) in real sample extracts such as fresh milk, honey, chicken meat and leaf mustard. The sensor exhibits excellent sensitivity and selectivity for CAP, with limits of detection (LOD) ranging from 0.121 to 0.373&#xa0;μM, limit of quantification (LOQ) ranging from 0.404 to 1.135&#xa0;μM and sensitivity from 0.959 to 2.150 µA·µM⁻<sup>1</sup>·cm⁻<sup>2</sup>. The nZVIs/graphene/porphyrin (nZVIs/GNPs@TCPP) nanocomposite demonstrates high stability and reproducibility, making it a promising material for monitoring antibiotic contamination in food safety applications.</p>

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nZVIs/graphene/porphyrin nanocomposite: a novel electrode material for electrochemical sensing of chloramphenicol in complex food samples

  • 期刊论文

  • 发表日期：

    2026年1月20日

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  • Trung-Dung Dang,
  • Trang Thuy Nguyen,
  • Hong Ha Cao,
  • Duong Duc La

摘要

This study presents the synthesis and application of a zero-valent iron nanoparticles (nZVIs)/graphene nanoplatelets (GNPs)/Tetrakis (4-carboxyphenyl) porphyrin (TCPP) nanocomposite as a novel electrochemical sensor for the detection of chloramphenicol (CAP) in complex food samples. The nZVIs are synthesized via a green chemistry method using Cleistocalyx operculatus (CO) leaf extract, serving as a reducing agent, and are combined with GNPs and TCPP to improve the material’s electrical conductivity, stability, and interaction with the electrode surface. The successfully synthesized nanocomposite was demonstrated in terms of its structural morphology using various characterization techniques, including X-ray diffraction (XRD), scanning electron microscopy (SEM), energy-dispersive X-ray spectroscopy (EDX), and fourier transform infrared (FT-IR) spectroscopy. The electrochemical behavior of the nZVIs/graphene/porphyrin composite is evaluated using cyclic voltammetry (CV) and differential pulse voltammetry (DPV) in real sample extracts such as fresh milk, honey, chicken meat and leaf mustard. The sensor exhibits excellent sensitivity and selectivity for CAP, with limits of detection (LOD) ranging from 0.121 to 0.373 μM, limit of quantification (LOQ) ranging from 0.404 to 1.135 μM and sensitivity from 0.959 to 2.150 µA·µM⁻1·cm⁻2. The nZVIs/graphene/porphyrin (nZVIs/GNPs@TCPP) nanocomposite demonstrates high stability and reproducibility, making it a promising material for monitoring antibiotic contamination in food safety applications.