Colloidal Gold Immunochromatographic Assay for Rapid Detection of Carbadox and Cyadox in Chicken Breast.


Journal

ACS omega
ISSN: 2470-1343
Titre abrégé: ACS Omega
Pays: United States
ID NLM: 101691658

Informations de publication

Date de publication:
28 Jan 2020
Historique:
received: 09 09 2019
accepted: 11 10 2019
entrez: 4 2 2020
pubmed: 6 2 2020
medline: 6 2 2020
Statut: epublish

Résumé

Abused or misused carbadox (CBX) and cyadox (CYA) in animal feed may cause food safety concerns, threatening human health. Here, we describe the design of a novel hapten for preparation of a monoclonal antibody against CBX and CYA simultaneously. Using this antibody, colloidal gold immunochromatographic assay (GICA) was developed for screening of CBX and CYA residues in chicken breast. Under optimal conditions, semiquantitative analysis results were visible by eye, with a visual limit of detection of 8 μg/kg for CBX and CYA, and cut-off values of 20 μg/kg for CBX and 40 μg/kg for CYA in chicken breast. Quantitative analysis could be performed using a hand-held strip scanner, with a calculated limit of detection of 2.92 μg/kg for CBX and 2.68 μg/kg for CYA in chicken breast. Validated by liquid chromatography-MS/MS, the developed GICA provides a useful tool for rapid on-site CBX and CYA residue screening in chicken breast.

Identifiants

pubmed: 32010814
doi: 10.1021/acsomega.9b02931
pmc: PMC6990421
doi:

Types de publication

Journal Article

Langues

eng

Pagination

1422-1429

Informations de copyright

Copyright © 2020 American Chemical Society.

Déclaration de conflit d'intérêts

The authors declare no competing financial interest.

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Auteurs

Lingling Guo (L)

State Key Lab of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China.
School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China.

Xiaoling Wu (X)

State Key Lab of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China.
School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China.

Gang Cui (G)

YanCheng Teachers University, Yancheng 224100, People's Republic of China.

Shanshan Song (S)

State Key Lab of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China.
School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China.

Hua Kuang (H)

State Key Lab of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China.
School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China.

Chuanlai Xu (C)

State Key Lab of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China.
School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China.

Classifications MeSH