Dispersive liquid‒liquid microextraction combined with enzyme-linked immunosorbent assay for the analysis of chlorpyrifos in cereal samples.

Chlorpyrifos Deep eutectic solvent Dispersive liquid‒liquid microextraction Gold nanoparticles Magnetic bead-based enzyme-linked immunosorbent assay

Journal

Talanta
ISSN: 1873-3573
Titre abrégé: Talanta
Pays: Netherlands
ID NLM: 2984816R

Informations de publication

Date de publication:
01 Dec 2023
Historique:
received: 04 02 2023
revised: 25 05 2023
accepted: 09 06 2023
medline: 23 10 2023
pubmed: 18 6 2023
entrez: 17 6 2023
Statut: ppublish

Résumé

In this paper, an analysis method for chlorpyrifos (CPF) in cereal samples was proposed using dispersive liquid‒liquid microextraction combined with an enzyme-linked immunosorbent assay. In the dispersive liquid‒liquid microextraction, deep eutectic solvents and fatty acids were used as solvents to extract, purify, and concentrate CPF in cereals. In the enzyme-linked immunosorbent assay, gold nanoparticles were utilized to enrich and conjugate more antibodies and horseradish peroxidase, while magnetic beads were used as solid supports to amplify the signal and shorten the detection time of CPF. The linearity range was 0.002-1 μg kg

Identifiants

pubmed: 37329751
pii: S0039-9140(23)00553-2
doi: 10.1016/j.talanta.2023.124802
pii:
doi:

Substances chimiques

Chlorpyrifos JCS58I644W
Gold 7440-57-5
Solvents 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

124802

Informations de copyright

Copyright © 2023 Elsevier B.V. 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

Zhenjia Chen (Z)

College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi, 030801, China.

Luyao Zhao (L)

College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi, 030801, China; Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, 300071, China.

Zhuoting Zhang (Z)

College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi, 030801, China.

Jing Wu (J)

Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, 300071, China.

Lixin Zhang (L)

College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi, 030801, China.

Xu Jing (X)

College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi, 030801, China; Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, 300071, China. Electronic address: x.jing@vip.163.com.

Xiaowen Wang (X)

College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi, 030801, China. Electronic address: wwxw11@163.com.

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Classifications MeSH