A highly sensitive tetracycline sensor based on a combination of magnetic molecularly imprinted polymer nanoparticles and surface plasmon resonance detection.

Assay Magnetic molecularly imprinted polymers nanoparticles Specific recognition Surface plasmon resonance Tetracycline

Journal

Mikrochimica acta
ISSN: 1436-5073
Titre abrégé: Mikrochim Acta
Pays: Austria
ID NLM: 7808782

Informations de publication

Date de publication:
22 08 2019
Historique:
received: 01 03 2019
accepted: 31 07 2019
entrez: 24 8 2019
pubmed: 24 8 2019
medline: 24 8 2019
Statut: epublish

Résumé

A method is reported for in-situ detection of the antibiotic tetracycline (TC). It is based on a combination of extraction of TC by magnetic molecularly imprinted polymers nanoparticles (MMIPs NPs) and detection by surface plasmon resonance (SPR). The TC-captured MMIPs NPs were flowed over the surface of the SPR chip that was modified with mercaptoethylamine. The SPR signal undergoes a strong increase through the use of MMIPs NPs. It increases linearly in the 5.0-100 pg·mL

Identifiants

pubmed: 31440887
doi: 10.1007/s00604-019-3718-9
pii: 10.1007/s00604-019-3718-9
doi:

Types de publication

Journal Article Research Support, Non-U.S. Gov't

Langues

eng

Sous-ensembles de citation

IM

Pagination

637

Subventions

Organisme : National Natural Science Foundation of China
ID : 31671931
Pays : International
Organisme : National Natural Science Foundation of China
ID : 31601551
Pays : International

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Auteurs

Wanru Gao (W)

Hunan Province Key Laboratory of Food Science and Biotechnology, Hunan Co-Innovation Center for Utilization of Botanical Functional Ingredients, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, People's Republic of China.

Pao Li (P)

Hunan Province Key Laboratory of Food Science and Biotechnology, Hunan Co-Innovation Center for Utilization of Botanical Functional Ingredients, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, People's Republic of China.

Si Qin (S)

Hunan Province Key Laboratory of Food Science and Biotechnology, Hunan Co-Innovation Center for Utilization of Botanical Functional Ingredients, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, People's Republic of China.

Zhao Huang (Z)

Hunan Province Key Laboratory of Food Science and Biotechnology, Hunan Co-Innovation Center for Utilization of Botanical Functional Ingredients, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, People's Republic of China.

Yanan Cao (Y)

Hunan Province Key Laboratory of Food Science and Biotechnology, Hunan Co-Innovation Center for Utilization of Botanical Functional Ingredients, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, People's Republic of China.

Xia Liu (X)

Hunan Province Key Laboratory of Food Science and Biotechnology, Hunan Co-Innovation Center for Utilization of Botanical Functional Ingredients, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, People's Republic of China. liuxiaspr@aliyun.com.

Classifications MeSH