基于 Hemin/G-quadruplex DNA 酶和 ZIF-8 的土霉素比色和荧光双模式检测方法

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2024-10-09 DOI:10.1016/j.foodcont.2024.110942

Xiaowei Chen , Yujun Feng , Yuanyuan Wang , Xin Yang , Xingping Zhang , Hualin Yang , Yu Zhou

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引用次数: 0

摘要

随着环境中土霉素（OTC）残留量的逐渐增加，建立一种灵敏高效的 OTC 检测方法显得尤为重要。本研究基于hemin/G-quadruplex（hemin/G4）DNA酶和沸石咪唑啉框架-8（ZIF-8）开发了一种新型的比色和荧光双模式检测方法。OTC 可与 G4 竞争结合 hemin，从而减少 hemin/G4 的含量。因此，3，3'，5，5'-四甲基联苯胺（TMB）被 hemin/G4 氧化成蓝色的过程会受到抑制。此外，由于聚集诱导发射效应（AIE），OTC 或 OTC-hemin 可在 ZIF-8 的帮助下聚集，产生强烈的绿色荧光。在比色和荧光模式下，新方法的线性范围分别为0.375-18 μM和0-52.5 μM，检出限分别为0.116 μM和0.040 μM。此外，这种新方法在检测实际样品时具有良好的选择性和回收率。因此，该方法可用于高效、灵敏地检测 OTC。

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Colorimetric and fluorescence dual-mode detection of Oxytetracycline based on Hemin/G-quadruplex DNAzyme and ZIF-8

With the gradual increase of oxytetracycline (OTC) residue in the environment, it is particularly important to establish a sensitive and efficient method to detect OTC. In this work, a novel colorimetric and fluorescence dual-mode detection method based on hemin/G-quadruplex (hemin/G4) DNAzyme and zeolitic imidazolate framework-8 (ZIF-8) is developed. OTC can compete with G4 to bind hemin to reduce the amount of hemin/G4. Thus, the oxidation of 3, 3’, 5, 5’-tetramethylbenzidine (TMB) to blue color by hemin/G4 is inhibited. In addition, the OTC or OTC-hemin can be aggregated with the help of ZIF-8 to produce strong green fluorescence due to the aggregation-induced emission (AIE) effect. In colorimetric and fluorescence mode, the linear ranges of the new method are 0.375-18 μM and 0-52.5 μM, with a limit of detection (LOD) of 0.116 μM and 0.040 μM, respectively. Besides, this new method has a good selectivity and recovery rate in the detection of real samples. Therefore, the method can be used for the efficient and sensitive detection of OTC.

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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.