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Publishing Language: Chinese | Open Access

New Urea-Functionalized Magnetic Covalent Organic Framework for the Enrichment and Detection of Carbamate Pesticides in Lonicera japonica and Chrysanthemum morifolium

Fuhao ZHANG1,2 Yun LING2Tong LIU2Xiujuan WANG2Yanling SONG1 ( )Xiuli XU2 ( )
College of Chemical Engineering, Shenyang University of Chemical Technology, Shenyang 110142, China
Chinese Academy of Quality and Inspection & Testing, Beijing 100176, China
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Abstract

In this study, based on the structural features of seven carbamate pesticides, a urea-functionalized magnetic covalent organic framework materials (COFs) was synthesized using 4’,5’-bis(4-aminophenyl)-[1,1’:2’,1”-terphenyl]-4,4”-diamine (BATD) and 1,4-diisocyanatobenzene (PPDI) as monomers, and it was used as a sorbent for the magnetic solidphase extraction (MSPE) of carbamate pesticide residues. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) confirmed the successful modification of the material onto Fe3O4 nanoparticles. The extraction conditions were optimized, and the MSPE material was coupled with ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) to establish a sensitive and accurate method for the enrichment and detection of carbamate pesticide residues in honeysuckle flower (Lonicera japonica) and chrysanthemum flower (Chrysanthemum morifolium). The analytical method demonstrated good linearity (R2 > 0.9962) in the concentration range of 2–100 µg/kg, with recovery rates between 76.90% and 109.86%. The limits of detection were 0.03–0.6 µg/kg, and the limits of quantification were 0.1–2.0 µg/kg.

CLC number: TS207.7 Document code: A Article ID: 1002-6630(2026)05-0315-09

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Food Science
Pages 315-323

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Cite this article:
ZHANG F, LING Y, LIU T, et al. New Urea-Functionalized Magnetic Covalent Organic Framework for the Enrichment and Detection of Carbamate Pesticides in Lonicera japonica and Chrysanthemum morifolium. Food Science, 2026, 47(5): 315-323. https://doi.org/10.7506/spkx1002-6630-20250515-089

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Received: 15 May 2025
Published: 15 March 2026
© Beijing Academy of Food Sciences 2026.

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