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A simple and sensitive electrochemical sensing based on amine-functionalized metal–organic framework and polypyrrole composite for detection of lead ions in meat samples

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Xin Wang
Xin Wang
Xin Wang
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Xuetao Hu
Xuetao Hu
Xuetao Hu
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Zhai Xiaodong at Jiangsu University
Zhai Xiaodong
Huang Xiaowei at Jiangsu University
Huang Xiaowei
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Abstract and Figures

The effective detection of trace lead ions in food is a challenging task due to its stability, difficulty in elimination, and high toxicity to the human health. Therefore, an electrochemical sensing based on an amine-functionalized Zr (IV) metal–organic framework (UiO-66-NH2) and polypyrrole (PPy) composite nanomaterials were established for detected lead ions in meat. The UiO-66-NH2@PPy composite nanomaterials were prepared by in-situ polymerization of reaction pyrrole on the surface of UiO-66-NH2. The porous structure, high specific surface area of UiO-66-NH2 and amino groups as metal ion binding sites are conducive to the adsorption and preconcentration of lead ions. The addition of PPy can enhance the conductivity of the composite and the active area of the electrode. Under optimal experiment conditions, the electrochemical sensing can be successfully used for the detection of trace lead ions, and the detection limit is as low as 0.05 μg/L. In addition, the sensing was applied to analyze lead ions in 30 pork samples, and the results showed that the lead contents in pork kidney samples were significantly higher than that in pork liver and pork tenderloin.
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Vol.:(0123456789)
Journal of Food Measurement and Characterization
https://doi.org/10.1007/s11694-024-02611-w
ORIGINAL PAPER
A simple andsensitive electrochemical sensing based
onamine‑functionalized metal–organic framework andpolypyrrole
composite fordetection oflead ions inmeat samples
XinWang1,2· XuetaoHu1,3· XiaodongZhai1· XiaoweiHuang1· ZhihuaLi1· XiaoboZou1 · JiyongShi1
Received: 3 January 2024 / Accepted: 2 May 2024
© The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024
Abstract
The effective detection of trace lead ions in food is a challenging task due to its stability, difficulty in elimination, and high
toxicity to the human health. Therefore, an electrochemical sensing based on an amine-functionalized Zr (IV) metal–organic
framework (UiO-66-NH2) and polypyrrole (PPy) composite nanomaterials were established for detected lead ions in meat.
The UiO-66-NH2@PPy composite nanomaterials were prepared by in-situ polymerization of reaction pyrrole on the surface
of UiO-66-NH2. The porous structure, high specific surface area of UiO-66-NH2 and amino groups as metal ion binding sites
are conducive to the adsorption and preconcentration of lead ions. The addition of PPy can enhance the conductivity of the
composite and the active area of the electrode. Under optimal experiment conditions, the electrochemical sensing can be
successfully used for the detection of trace lead ions, and the detection limit is as low as 0.05μg/L. In addition, the sensing
was applied to analyze lead ions in 30 pork samples, and the results showed that the lead contents in pork kidney samples
were significantly higher than that in pork liver and pork tenderloin.
Keywords Metal–organic framework· Polypyrrole nanoparticle· Electrochemical sensing· Differential pulse stripping
voltammetry· Lead ions
Introduction
Heavy metal pollution in food is one of the important rea-
sons for endangering food safety because of its stability,
highly toxic and difficulty to eliminate, besides pathogenic
microorganisms, mycotoxins, abuse of agricultural and
veterinary drugs, illegal addition, and adulteration [1–4].
Human industrial activities have caused large amounts of
heavy metals to enter the soil and water. Heavy metal pol-
lutants are the primary factors affecting the environmental
quality of agricultural land [5, 6]. Heavy metals enter the
human body through accumulation in the food chain, bring-
ing significant hidden dangers to human health [7]. Lead
ions are extremely harmful substances that can cause kidney
damage [8], lead encephalopathy [9], and various symptoms
related to the nervous system [10]. Since the lead content
in food is very low and trace amounts of lead ions are very
hazardous, it is very important to detect lead sensitively and
quantitatively.
Many national standard methods have been recommended
as effective methods for analyzing heavy metal ions, such
as inductively coupled plasma mass spectrometry (ICP-
MS), atomic emission spectroscopy, atomic fluorescence
spectroscopy, atomic absorption spectrometry, and induc-
tively coupled plasma optical emission spectrometry [11,
12], these methods usually have high sensitivity and can
maintain detection stability for a long time. However, all
these methods require expensive instruments, complicated
operations, and professional experimenters, and the main-
tenance costs arealso very high due to monopoly reasons
* Xiaobo Zou
zou_xiaobo@ujs.edu.cn
* Jiyong Shi
shi_jiyong@ujs.edu.cn
1 International Joint Research Laboratory ofIntelligent
Agriculture andAgri-Products Processing (Jiangsu
University), Jiangsu Education Department, School
ofFood andBiological Engineering, Jiangsu University,
Zhenjiang212013, China
2 Center ofAnalysis andTest, Jiangsu University,
Zhenjiang212013, China
3 Yixing Institute ofFood andBiotechnology Co., Ltd,
Yixing214200, China
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