Detection of fipronil in eggs by an aptasensor based on the Au@Ag NPs Raman enhanced substrate

IF 2.9 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Zhang Yuhang, Bai Xiaolin, Chen Wenwei, Fan Yizhou, Tang Yulong, Huang Guangrong
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Abstract

Fipronil, a phenylpyrazole insecticide, is widely used but raises concerns regarding potential human health risks. This study introduces an aptasensor that utilizes Au@Ag nanoparticles (NPs) as a Raman-enhanced substrate for detecting fipronil residues in eggs. In this system, 4-mercaptobenzoic acid (4-MBA) serves as the Raman signaling molecule, anchored to Au@Ag NPs via Ag-S bonds. The presence of an aptamer initially reduces the 4-MBA Raman signal, which is subsequently restored to varying extents when different concentrations of fipronil are introduced. Thus, fipronil is indirectly quantified by measuring the intensity of the 4-MBA Raman signal. Under optimized conditions, the sensor demonstrates a linear detection range for fipronil between 50 and 400 nM with a coefficient of determination (R2) of 0.9968, and a detection limit of 15.68 nM. It also exhibits excellent selectivity and sensitivity towards fipronil. Furthermore, recovery rates for fipronil detection in egg samples ranged from 90 to 100%, with a relative standard deviation (RSD) below 5%, underscoring the method’s strong potential for practical applications.

利用基于 Au@Ag NPs 拉曼增强基底的灵敏传感器检测鸡蛋中的氟虫腈
氟虫腈是一种苯基吡唑类杀虫剂,被广泛使用,但其对人类健康的潜在风险却令人担忧。本研究介绍了一种利用 Au@Ag 纳米粒子(NPs)作为拉曼增强底物的适配传感器,用于检测鸡蛋中的氟虫腈残留。在该系统中,4-巯基苯甲酸(4-MBA)作为拉曼信号分子,通过 Ag-S 键锚定在 Au@Ag NPs 上。在引入不同浓度的氟虫腈后,4-MBA 拉曼信号会在不同程度上得到恢复。因此,可以通过测量 4-MBA 拉曼信号的强度来间接量化氟虫腈。在优化条件下,该传感器对氟虫腈的线性检测范围为 50 至 400 nM,测定系数 (R2) 为 0.9968,检测限为 15.68 nM。它对氟虫腈还具有极佳的选择性和灵敏度。此外,在鸡蛋样品中检测氟虫腈的回收率在 90% 至 100% 之间,相对标准偏差 (RSD) 低于 5%,这表明该方法具有很强的实际应用潜力。
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来源期刊
Journal of Food Measurement and Characterization
Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science
CiteScore
6.00
自引率
11.80%
发文量
425
期刊介绍: This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.
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