CoOOH-based colorimetric aptasensor with dual cascade amplification for ultrasensitive monitoring of fleroxacin in honey

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2025-07-03 DOI:10.1016/j.foodcont.2025.111538

Yanping He , Peixuan Li , Xin Zhao , Dongmei Wang , Fuqiang Zhang

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引用次数: 0

Abstract

The abuse or misuse of fleroxacin (FLE) in aquaculture and livestock may elevate FLE residues in foods, posing a serious threat to human health. Consequently, FLE detection has garnered extensive attention in food science. This study developed a magnetic separation-assisted colorimetric aptasensor for ultrasensitive FLE detection, leveraging the enhanced nanozyme activity of CoOOH nanoflakes with hairpins and dual cascade amplification (CHA-HCR). Under optimal experimental conditions, the proposed aptasensor exhibited high specificity for FLE with a wide linear range (1–100 nM) and a detection limit as low as 758 pM. Furthermore, the colorimetric aptasensor demonstrated robust performance in FLE-spiked honey analysis, achieving 96.70–101.06 % recoveries with 2.42–5.45 % RSDs, which showed strong agreement with commercial ELISA results. This study establishes a simple and effective platform for sensitive FLE detection in honey samples, demonstrating significant potential for practical food safety monitoring.

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基于coooh的双级联扩增比色适体传感器用于蜂蜜中氟罗沙星的超灵敏监测

氟罗沙星在水产养殖和畜牧业中的滥用或误用可能导致食品中氟罗沙星残留升高，对人类健康构成严重威胁。因此，FLE检测在食品科学中引起了广泛的关注。本研究利用带发夹和双级联扩增（CHA-HCR）的CoOOH纳米片增强的纳米酶活性，开发了一种磁分离辅助比色适体传感器，用于超灵敏的FLE检测。在最佳实验条件下，该传感器具有高特异性，线性范围宽（1 ~ 100 nM），检出限低至758 pM。此外，该比色传感器在添加fl的蜂蜜分析中表现出良好的性能，回收率为96.70 ~ 101.06%，rsd为2.42 ~ 5.45%，与市售ELISA结果一致。本研究建立了一种简单有效的蜂蜜中FLE敏感检测平台，在实际食品安全监测中具有重要的应用潜力。

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.