Immunomagnetic reduction assay on chloramphenicol extracted from shrimp

Shieh-Yueh Yang, C. S. Ho, C. L. Lee, B. Y. Shih, Herng-Er Horng, Chin Yih Hong, Hong-Chang Yang, Y. H. Chung, J. C. Chen, T. C. Lin

    Research output: Contribution to journalArticle

    14 Citations (Scopus)

    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 χ ac 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

    Fingerprint

    Chloramphenicol
    chloramphenicol
    Assays
    shrimp
    assays
    nanoparticles
    Nanoparticles
    Limit of Detection
    detection limit
    Magnetic susceptibility
    Labeling
    antibiotics
    Association reactions
    Anti-Bacterial Agents

    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., ... 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

    Immunomagnetic reduction assay on chloramphenicol extracted from shrimp. / Yang, Shieh-Yueh; Ho, C. S.; Lee, C. L.; Shih, B. Y.; Horng, Herng-Er; Hong, Chin Yih; Yang, Hong-Chang; Chung, Y. H.; Chen, J. C.; Lin, T. C.

    In: Food Chemistry, Vol. 131, No. 3, 01.04.2012, p. 1021-1025.

    Research output: Contribution to journalArticle

    Yang, S-Y, Ho, CS, Lee, CL, Shih, BY, Horng, H-E, Hong, CY, Yang, H-C, Chung, YH, Chen, JC & Lin, TC 2012, 'Immunomagnetic reduction assay on chloramphenicol extracted from shrimp', Food Chemistry, vol. 131, no. 3, pp. 1021-1025. https://doi.org/10.1016/j.foodchem.2011.09.064
    Yang, Shieh-Yueh ; Ho, C. S. ; Lee, C. L. ; Shih, B. Y. ; Horng, Herng-Er ; Hong, Chin Yih ; Yang, Hong-Chang ; Chung, Y. H. ; Chen, J. C. ; Lin, T. C. / Immunomagnetic reduction assay on chloramphenicol extracted from shrimp. In: Food Chemistry. 2012 ; Vol. 131, No. 3. pp. 1021-1025.
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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 χ ac 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.",
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