Solid Phase Extraction of Pyrroloquinoline Quinone by Surface Modified Magnetic Nano Materials

In this study, three kinds of nanomaterials with silanized or ion pair silanized surface modifications were synthesized, and the extraction and adsorption properties of these three materials for pyrroloquinoline quinone were studied. Results showed that the adsorption capacity of surface modified magnetic nanomaterials for pyrroloquinoline quinone was positively correlated with the intermolecular interaction force between surface active groups and adsorption targets, and the intermolecular interaction force between surface active groups of ion pair silanized Fe3O4 materials and adsorption targets was the strongest. Its adsorption capacity to pyrroloquinoline quinone was the strongest. The maximum adsorption capacity can reach 160.81 mg·g−1. The adsorption kinetics of the nanomaterial was explored. The adsorption of pyrroloquinoline quinone on the nanomaterial was divided into two processes. The first adsorption process occurred at 0~30 min, which was a fast adsorption process. With the decrease of adsorption sites, the adsorption came into the second stage, and pyrroloquinoline quinone molecules diffused inside the surface layer of the nanomaterial. The adsorption of pyrroloquinoline quinone on magnetic nanomaterials was more suitable for the Lgangmuir model, indicating that the adsorption of pyrroloquinoline quinone on magnetic nanomaterials was suitable for single-layer adsorption, and the adsorption binding sites on the adsorbent surface were uniform. The desorption agent was 0.05% sodium hydroxide, and the desorption time was 3 h, and the resolution rate was 87.00%. The material had a good reusability for solid phase extraction, and the adsorption capacity decreases by only 9.23% after continuous use for more than 5 times. These results showed that the ion pair silylated nanomaterial with good adsorption and release properties for pyrroloquinoline quinone could be used as a candidate magnetic solid phase extraction material. © 2023 Editorial Department of Science and Technology of Food Science. All Rights Reserved.