Experimental and numerical study of methylparaben decomposition in aqueous solution using the UV/H2O2 process

Finger pump microfluidic detection system for methylparaben detection in foods

A novel assay platform consisting of a finger pump microchip (FPM) and a WiFi-based analytical detection platform is presented for measuring the concentration of methylparaben (MP) in commercial foods. In the presented approach, a low quantity (5 μL) of distilled food sample is dripped onto the FPM and undergoes a modified Fenton reaction at a temperature of 40 °C to form a green-colored complex. The MP concentration is then determined by measuring the color intensity (RGB) of the reaction complex using APP software (self-written) installed on a smartphone. The color intensity Red(R) + Green(G) value of the reaction complex is found to be linearly related (R² = 0.9944) to the MP concentration for standard samples with different MP concentrations ranging from 100 to 3000 ppm. The proposed method is used to detect the MP concentrations of 12 real-world commercial foods. The MP concentrations measurements are found to deviate by no more than 5.88% from the results obtained using a conventional benchtop method. The presented platform thus offers a feasible and low-cost alternative to existing macroscale techniques for measuring the MP concentration in commercial foods.