Enhanced sensing of dinotefuran in foods based on BC/ZnCo MOF@PBA nano-enzyme induced MIECL sensor

Natural enzymes can increase the signal of electrochemiluminescence. However, they are expensive and environmentally demanding. Here, the hollow prussian blue analogues decorated and biomass-derived carbon doped ZnCo metal-organic framework nano-enzyme was designed via self-assembly method. The BC/ZnCo MOF@PBA with peroxidase activity boosts the ECL intensity by catalyzing H₂O₂ to produce more free radicals as intermediates in the ECL reaction. Then, the molecularly imprinted polymer was synthesized by in-situ electropolymerization using o-aminophenol as the functional monomer and dinotefuran as the template molecule to form the MIECL sensor. This MIECL sensor exhibited high sensitivity for dinotefuran detection with a good linear relationship range from 0.01 μM to 100 μM, and a low detection limit of 0.0046 μM, which was better than the reported dinotefuran sensor. Additionally, this MIECL sensor has good selectivity, stability, repeatability, etc. Lastly, the MIECL sensor performed well in the fruit sample detection.