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Research Article | Open Access

Electrochemical sensor based on Pd@Nb2C nanocomposites for rapid and sensitive detection of ciprofloxacin

Haohao Zhang1,§Yujiao Sun1,§Hailing Luo2Nan Cheng1 ( )Hao Zhang1( )
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China

§These authors contributed equally to this article.

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Abstract

This study introduced an electrochemical sensor for the rapid, sensitive, and accurate detection of ciprofloxacin (CIP). The sensor utilized a screen-printed carbon electrode (SPCE) modified with Pd@Nb2C nanocomposites, which were prepared through the in-situ reduction of palladium nitrate on Nb2C nanosheets, resulting in a uniform distribution of Pd nanoparticles. Subsequently, they were drop-coated onto the SPCE surface, forming a Pd@Nb2C/SPCE electrochemical sensing platform. The electrochemical analysis demonstrated the excellent electrochemical performance of the sensor. Pd@Nb2C/SPCE showed a consistent linear correlation between redox peak current (IP) and CIP concentration (cCIP) in the range of 10–150 μmol/L, boasting a detection limit of 3 μmol/L. Notably, this technique tracked CIP in both whole and skimmed milk, achieving a high recoveries of 96.36%–105.40% (n = 3). Moreover, the sensor exhibited exceptional selectivity towards CIP, remaining unaffected by various interferences such as sulphonamide, amoxicillin, tetracycline, and chloramphenicol. These findings hold enormous promise for enabling real-time and rapid monitoring of CIP in milk.

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Food Science of Animal Products
Article number: 9240097

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Cite this article:
Zhang H, Sun Y, Luo H, et al. Electrochemical sensor based on Pd@Nb2C nanocomposites for rapid and sensitive detection of ciprofloxacin. Food Science of Animal Products, 2025, 3(1): 9240097. https://doi.org/10.26599/FSAP.2025.9240097

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Received: 22 September 2024
Revised: 21 October 2024
Accepted: 31 October 2024
Published: 24 January 2025
© Beijing Academy of Food Sciences 2025.

Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).