Immunomagnetic reduction assay on chloramphenicol extracted from shrimp

S. Y. Yang, C. S. Ho, C. L. Lee, B. Y. Shih, H. E. Horng, Chin Yih Hong, H. C. Yang, Y. H. Chung, J. C. Chen, T. C. Lin

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Abstract

The application of the assay methodology, called immunomagnetic reduction, using bio-functionalized magnetic nanoparticles as labeling markers for chloramphenicol was investigated. The reduction in the alternative-current (ac) magnetic susceptibility χac of magnetic nanoparticles caused by the association between magnetic nanoparticles and chloramphenicol was detected as a function of the concentration of chloramphenicol. In this study, the characterizations used to detect chloramphenicol, such as low-detection limit and interference, were also conducted. Furthermore, the extracting processes for chloramphenicol from shrimp were explored. Thus, the platform for detecting chloramphenicol residue in shrimp via immunomagnetic reduction was demonstrated. Such platform showed features of a 0.1-ppb low-detection limit, low interference from other kinds of antibiotics, and easy operation.

Original languageEnglish
Pages (from-to)1021-1025
Number of pages5
JournalFood Chemistry
Volume131
Issue number3
DOIs
Publication statusPublished - 2012 Apr 1

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Keywords

  • Chloramphenicol
  • Immunomagnetic reduction
  • Magnetic nanoparticles

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

Cite this

Yang, S. Y., Ho, C. S., Lee, C. L., Shih, B. Y., Horng, H. E., Hong, C. Y., Yang, H. C., Chung, Y. H., Chen, J. C., & Lin, T. C. (2012). Immunomagnetic reduction assay on chloramphenicol extracted from shrimp. Food Chemistry, 131(3), 1021-1025. https://doi.org/10.1016/j.foodchem.2011.09.064