Ratiometric fluorescent immunochromatography for simultaneously detection of two nitrofuran metabolites in seafoods.

Immunochromatographic assay Nitrofuran metabolites Quantum dot nanobeads Ratiometric fluorescent test strip

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
15 Mar 2023
Historique:
received: 14 08 2022
revised: 04 10 2022
accepted: 17 10 2022
pubmed: 3 11 2022
medline: 30 11 2022
entrez: 2 11 2022
Statut: ppublish

Résumé

Competitive immunochromatographic assay (ICA) has been widely used in food safety on-site monitoring. However, traditional competitive ICA relies on the change of single-signal intensity to discriminate the results, leading to limited sensitivity and accuracy of naked-eye visual inspection. In this study, we developed a sensitive ratiometric fluorescent immunochromatographic assay (RFICA) judging results based on the color changes of fluorescence. Two different color quantum dot nanobeads (QBs) were introduced as signal labels for rapid and accurate detection of 3-amino-2-oxazolidinone (AOZ) and semicarbazide (SEM) in seafoods. Under the optimal conditions, the visual detection limit for 2-NPAOZ and 2-NPSEM reached up to 1 and 0.5 ng/mL, which were 5- and 14-fold lower than that of traditional single-signal response fluorescent ICA strips. In addition, the RFICA strips were applied to real samples with acceptable recoveries of 81.33 ∼ 99.23 %. These results demonstrate that the developed RFICA platform possesses considerable potential in the on-site detection.

Identifiants

pubmed: 36323038
pii: S0308-8146(22)02660-7
doi: 10.1016/j.foodchem.2022.134698
pii:
doi:

Substances chimiques

Nitrofurans 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

134698

Informations de copyright

Copyright © 2022 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Yuanyuan Cheng (Y)

College of Food Science and Technology, Bohai University, Jinzhou 121013, China.

Xiuying Liu (X)

College of Food Science and Technology, Bohai University, Jinzhou 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China. Electronic address: xiuyingliu727@126.com.

Min Yang (M)

College of Food Science and Technology, Bohai University, Jinzhou 121013, China.

Fei Xia (F)

College of Food Science and Technology, Bohai University, Jinzhou 121013, China.

Ling Fan (L)

College of Food Science and Technology, Bohai University, Jinzhou 121013, China.

Xue Gao (X)

College of Food Science and Technology, Bohai University, Jinzhou 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China.

Xiaofei Sun (X)

College of Food Science and Technology, Bohai University, Jinzhou 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China.

Lijie Zhu (L)

College of Food Science and Technology, Bohai University, Jinzhou 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China.

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Classifications MeSH