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Review | Publishing Language: Chinese | Open Access

Overview on Recent Applications of Novel Magnetic Solid-Phase Extraction Materials for Sample Pretreatment for Food Analysis

Yinlong LI1 Xuemei NIE1,2Minli YANG1Wei GUO1Fengming CHEN1Feng ZHANG1 ( )
Chinese Academy of Inspection and Quarantine, Beijing 100176, China
School of Precision Instrument and Opto-Electronics Engineering, Tianjin University, Tianjin 300072, China
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Abstract

Technology trends in sample pretreatment, a crucial step in the analysis of complex samples, are of great significance to the development of analytical chemistry. Magnetic solid phase extraction (MSPE) is a novel sample pretreatment technique using magnetic or magnetizable materials as adsorbents. Thanks to its advantages including easy operation, short extraction time, strong anti-interference ability and good biocompatibility, MSPE represents one of the most promising approaches in the field of sample pretreatment. In recent years, with the rapid development of various adsorbent preparation techniques, novel magnetic nanomaterials-based MSPE is widely used for the isolation and enrichment of a variety of compounds in foods. In this review, we summarize the up-to-date advances in the application of MSPE based on graphene/graphene oxide (G/GO), carbon nanotube (CNT), metal organic framework materials (MOFs), covalent organic framework materials (COFs), molecularly imprinted polymers (MIPs), nanocomposite materials or functional polymer materials in food safety detection, and we discuss future development prospects in this field.

CLC number: TS207.3 Document code: A Article ID: 1002-6630(2022)05-0295-11

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Food Science
Pages 295-305

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Cite this article:
LI Y, NIE X, YANG M, et al. Overview on Recent Applications of Novel Magnetic Solid-Phase Extraction Materials for Sample Pretreatment for Food Analysis. Food Science, 2022, 43(5): 295-305. https://doi.org/10.7506/spkx1002-6630-20210224-273

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Received: 24 February 2021
Published: 15 March 2022
© Beijing Academy of Food Sciences 2022.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).