Posted by Ofloxacin (OFL, the structural formula of which is shown in Fig. 1) is a synthetic fluoroquinolone antimicrobial agent with broadspectrum antimicrobial activity against most Gram-negative, some Gram-positive, and some anaerobic bacteria.1,2 They are commonly used not only for the treatment of genitourinary, respiratory, and gastrointestinal infections in humans3 but also for the cure of animal diseases. It is also widely used as a growth promoter in aquaculture and poultry farming.4,5 Due to its long half-life, OFL can be retained in the bodies of animals such as cows, sheep, and chicken and then enter into the human food chain. The residue of OFL leads to the development of resistance in pathogenic bacteria, causes dysbiosis in human flora, and produces toxicity to the organism, including liver damage,6 peripheral nervous system lesions,7 and allergic reactions.
The residue of ofloxacin in animal derived food would seriously affect human health. This study reports an inexpensive, fast, and simple electrochemical sensor for the sensitive detection of OFL in animal derived food samples. A poly-L-glutamic acid/poly(sulfobutyl-β-cyclodextrin) CdTe quantum dot-modified electrode P(L-Glu)/SEB-β-CD@CdTeQDs/GCE was prepared by an electrochemical polymerization reaction. We investigated the electrochemical behavior of OFL on the sensing electrode by cyclic voltammetry and square wave voltammetry. The results showed that the sensitivity of the sensor was significantly improved under the synergistic effect of L-glutamic acid, sulfobutyl-β-cyclodextrin, and CdTe quantum dots.
Sulfobutyl-β-cyclodextrin was fixed on the surface of the electrode by electropolymerization.
Compared with the conventional HPLC method, the established electrochemical sensing method shows the merits of being eco-friendly, shorter detection time and being much more simple, sensitive, and convenient.
Xueqiang Chen et al 2024 An Electrochemical Sensor Based on Simple Nano-Modification for Sensitive Detection of Ofloxacin Residue in Animal Derived Food. J. Electrochem. Soc. 171, 037503. DOI: 10.1149/1945-7111/ad2cbb
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