Imidazolium polymerized ionic liquid-based membranes for the early warning detection of aflatoxins in fermented foods

This study uses porous ionic liquid gel membranes (PILs) for early-warning detection of aflatoxins (AFTs) in fermented foods. We prepared a stable, cross-linked membrane by embedding imidazolium-based ILs into hydroxyethyl cellulose‑sodium polyacrylate. Its mild, tunable adsorption captures unstable AFT precursors and enables accurate, nondestructive quantification in complex food matrices. [AVIM]Br membranes selectively bind coumarin-type AFTs via amine groups (91.7-99.3% recovery); [BVIM]Br membranes bind anthraquinone-type precursors via phenylboronic acid (73.1-99.4% recovery). Coupled with membrane enrichment and Rapid evaporative ionization mass spectrometry, the system delivers reproducible on-site detection. In fermented foods, LODs are 0.1-1.0 μg/kg, LOQs are 0.2-2.0 μg/kg, and spike recoveries range from 77.1% to 116.7%. PIL gels offer high capacity, broad selectivity across AFTs and their precursors, and excellent stability, enabling direct integration with ambient ionization for real-time AFT early warning. Density functional theory calculations confirm favorable, specific precursor-adsorbent binding. Overall, the method provides sensitive, selective, and sample-sparing monitoring of AFTs and their precursors, advancing analytical efficiency and food safety.