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Li G, Liu C, Zhang X, Zhai P, Lai X, Jiang W. Low temperature synthesis of carbon dots in microfluidic chip and their application for sensing cefquinome residues in milk. Biosens Bioelectron 2023; 228:115187. [PMID: 36893719 DOI: 10.1016/j.bios.2023.115187] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Revised: 02/26/2023] [Accepted: 02/28/2023] [Indexed: 03/06/2023]
Abstract
In this study, the N-doped carbon dots were continuously synthesized by a facile microfluidic strategy at 90 °C, and their quantum yields reached 19.2%. The characteristics of the obtained carbon dots could be real-time monitored in order to synthesize carbon dots with specific properties. By incorporating the carbon dots into a well-established enzymatic cascade amplification system, an inner filter effect-based fluorescence immunoassay was set up for ultrasensitive detection of cefquinome residues in milk samples. The developed fluorescence immunoassay provided a low detection limit of 0.78 ng/mL, which satisfied the maximum residue limit set by authorities. The fluorescence immunoassay had an 50% inhibition concentration of 0.19 ng/mL against cefquinome and showed a good linear relationship from 0.013 ng/mL to 1.52 ng/mL. While, the average recovery values ranged from 77.8% to 107.8% in spiked milk samples, with relative standard deviations ranging from 6.8% to 10.9%. Compared with conventional methods, the microfluidic chip was more flexible on carbon dots synthesis and the developed fluorescence immunoassay was more sensitive and eco-friendlier for ultra-trace cefquinome residue analysis.
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Affiliation(s)
- Guangming Li
- Department of Nutrition and Food Hygiene, School of Public Health, Shenzhen University, Shenzhen, 518060, China; State Key Laboratory of Rare Earth Resource Utilization, Changchun Institute of Applied Chemistry, Changchun, 130022, China
| | - Chen Liu
- Department of Dermatology, Shenzhen People's Hospital, Shenzhen, 518020, China
| | - Xingcai Zhang
- John A. Paulson School of Engineering and Applied Sciences, Harvard University, Cambridge, MA, 02138, USA
| | - Peng Zhai
- Department of Nutrition and Food Hygiene, School of Public Health, Shenzhen University, Shenzhen, 518060, China
| | - Xinyi Lai
- Department of Nutrition and Food Hygiene, School of Public Health, Shenzhen University, Shenzhen, 518060, China
| | - Wenxiao Jiang
- Department of Nutrition and Food Hygiene, School of Public Health, Shenzhen University, Shenzhen, 518060, China; John A. Paulson School of Engineering and Applied Sciences, Harvard University, Cambridge, MA, 02138, USA.
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Li Z, Liu Y, Chen X, Wang Y, Niu H, Li F, Gao H, Yu H, Yuan Y, Yin Y, Li D. Affinity-Based Analysis Methods for the Detection of Aminoglycoside Antibiotic Residues in Animal-Derived Foods: A Review. Foods 2023; 12:foods12081587. [PMID: 37107381 PMCID: PMC10137665 DOI: 10.3390/foods12081587] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2023] [Revised: 04/04/2023] [Accepted: 04/06/2023] [Indexed: 04/29/2023] Open
Abstract
With the increasingly serious problem of aminoglycoside antibiotic residues, it is imperative to develop rapid, sensitive and efficient detection methods. This article reviews the detection methods of aminoglycoside antibiotics in animal-derived foods, including enzyme-linked immunosorbent assay, fluorescent immunoassay, chemical immunoassay, affinity sensing assay, lateral flow immunochromatography and molecular imprinted immunoassay. After evaluating the performance of these methods, the advantages and disadvantages were analyzed and compared. Furthermore, development prospects and research trends were proposed and summarized. This review can serve as a basis for further research and provide helpful references and new insights for the analysis of aminoglycoside residues. Accordingly, the in-depth investigation and analysis will certainly make great contributions to food safety, public hygiene and human health.
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Affiliation(s)
- Zhaozhou Li
- Henan International Joint Laboratory of Food Green Processing and Quality Safety Control, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China
| | - Yanyan Liu
- Henan International Joint Laboratory of Food Green Processing and Quality Safety Control, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China
| | - Xiujin Chen
- Henan International Joint Laboratory of Food Green Processing and Quality Safety Control, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China
| | - Yao Wang
- Henan International Joint Laboratory of Food Green Processing and Quality Safety Control, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China
| | - Huawei Niu
- Henan International Joint Laboratory of Food Green Processing and Quality Safety Control, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China
| | - Fang Li
- Henan International Joint Laboratory of Food Green Processing and Quality Safety Control, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China
| | - Hongli Gao
- Henan International Joint Laboratory of Food Green Processing and Quality Safety Control, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China
| | - Huichun Yu
- Henan International Joint Laboratory of Food Green Processing and Quality Safety Control, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China
| | - Yunxia Yuan
- Henan International Joint Laboratory of Food Green Processing and Quality Safety Control, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China
| | - Yong Yin
- Henan International Joint Laboratory of Food Green Processing and Quality Safety Control, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China
| | - Daomin Li
- Henan International Joint Laboratory of Food Green Processing and Quality Safety Control, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China
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Application of Molecularly Imprinted Electrochemical Biomimetic Sensors for Detecting Small Molecule Food Contaminants. Polymers (Basel) 2022; 15:polym15010187. [PMID: 36616536 PMCID: PMC9824611 DOI: 10.3390/polym15010187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 12/26/2022] [Accepted: 12/27/2022] [Indexed: 01/04/2023] Open
Abstract
Environmental chemical contaminants in food seriously impact human health and food safety. Successful detection methods can effectively monitor the potential risk of emerging chemical contaminants. Among them, molecularly imprinted polymers (MIPs) based on electrochemical biomimetic sensors overcome many drawbacks of conventional detection methods and offer opportunities to detect contaminants with simple equipment in an efficient, sensitive, and low-cost manner. We searched eligible papers through the Web of Science (2000-2022) and PubMed databases. Then, we introduced the sensing mechanism of MIPs, outlined the sample preparation methods, and summarized the MIP characterization and performance. The classification of electrochemistry, as well as its advantages and disadvantages, are also discussed. Furthermore, the representative application of MIP-based electrochemical biomimetic sensors for detecting small molecular chemical contaminants, such as antibiotics, pesticides, toxins, food additives, illegal additions, organic pollutants, and heavy metal ions in food, is demonstrated. Finally, the conclusions and future perspectives are summarized and discussed.
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Emir Akyıldız İ, Acar S, Kök Yetimoğlu E, Raday S, Erdem Ö, Uzunöner D, Damarlı E. Single Pot In situ Aqueous Derivatization and Subsequent Determination of Streptomycin and Dihydrostreptomycin Residues in Honey by Means of Mass Spectrometry. Food Chem 2022; 405:134826. [DOI: 10.1016/j.foodchem.2022.134826] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 10/23/2022] [Accepted: 10/30/2022] [Indexed: 11/06/2022]
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Qin K, Ding M, Zhang C, Zhang X, Mao Y, Dang M, Li Z, Wang Y, Zhang S, Sun Y, Zhang Z, Zhao G, Li Y, Li Q, Zhang X. Development of a sensitive monoclonal antibody-based immunochromatographic strip for neomycin detection in milk. FOOD AGR IMMUNOL 2022. [DOI: 10.1080/09540105.2022.2070606] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022] Open
Affiliation(s)
- Kemeng Qin
- Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou, People’s Republic of China
| | - Mingyue Ding
- Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou, People’s Republic of China
| | - Chensi Zhang
- College of Life Sciences, Henan Agricultural University, Zhengzhou, People’s Republic of China
| | - Xijie Zhang
- The Third Affiliated Hospital of Henan University of Traditional Chinese Medicine, Zhengzhou, People’s Republic of China
| | - Yexuan Mao
- Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou, People’s Republic of China
| | - Meng Dang
- Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou, People’s Republic of China
| | - Zizhe Li
- Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou, People’s Republic of China
| | - Youyi Wang
- Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou, People’s Republic of China
| | - Shaohui Zhang
- Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou, People’s Republic of China
| | - Yuhang Sun
- Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou, People’s Republic of China
| | - Zhibin Zhang
- Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou, People’s Republic of China
| | - Gaiming Zhao
- Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou, People’s Republic of China
| | - Yu Li
- Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou, People’s Republic of China
| | - Qian Li
- Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou, People’s Republic of China
| | - Xiya Zhang
- Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou, People’s Republic of China
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