二氧化锰纳米片触发荧光和比色双模式免疫测定法检测赭曲霉毒素 A

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

Food Control Pub Date : 2024-11-22 DOI:10.1016/j.foodcont.2024.111045

Yuanyuan Wang , Xin Yang , Xiaowei Chen , Yujun Feng , Yingli Guo , Yu Zhou , Hualin Yang

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引用次数: 0

摘要

本研究构建了一种基于二氧化锰纳米片（MnO₂ NS）的赭曲霉毒素 A（OTA）荧光比色双模式免疫分析方法。MnO₂ NS 对 2-氨基对苯二甲酸（PTA-NH₂）的荧光淬灭效应被用作荧光信号。碱性磷酸酶（ALP）作为媒介催化 2-磷酸抗坏血酸（AAP）转化为抗坏血酸（AA）。随后，AA 将 MnO₂ NS 还原成 Mn2+，Mn2+ 与二甲酚橙（XO）形成一种特征性的紫色复合物。由于 OTA 的浓度可通过免疫识别与 IgG-ALP 相关联，因此实现了灵敏的荧光比色双模式 OTA 检测。荧光模式的检出限（LOD）和线性检测范围分别为0.6568 ng/mL和3.9-250 ng/mL，比色模式的检出限（LOD）和线性检测范围分别为1.0585 ng/mL和15.6-500 ng/mL。这种双模式为灵敏、准确地检测 OTA 提供了一种新的技术手段。

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Manganese dioxide nanosheets triggered fluorescence and colorimetric dual-mode immunoassay for detection of Ochratoxin A

In this study, a fluorescence colorimetric dual-mode immunoassay based on manganese dioxide nanosheets (MnO₂ NS) was constructed for Ochratoxin A (OTA). The fluorescence quenching effect of MnO₂ NS on 2-amino terephthalic acid (PTA-NH₂) was used as fluorescence signal. Alkaline phosphatase (ALP) as mediators catalyzed the conversion of 2-phosphate ascorbic acid (AAP) into ascorbic acid (AA). Subsequently, AA reduced MnO₂ NS to Mn²⁺ which formed a characteristic purple complex with xylenol orange (XO). Since the concentration of OTA can be associated with IgG-ALP by immune recognition, a sensitive fluorescence colorimetric dual-mode OTA detection was achieved. The limit of detection (LOD) and linear detection range were 0.6568 ng/mL and 3.9–250 ng/mL for fluorescence mode, 1.0585 ng/mL and 15.6–500 ng/mL for colorimetric mode.The dual signals can validate each other to improve the detection reliability. This dual mode provided a new technical means for sensitive and accurate detection of OTA.

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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.