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

研究成果: 雜誌貢獻文章

15 引文 斯高帕斯(Scopus)

摘要

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.

原文英語
頁(從 - 到)1021-1025
頁數5
期刊Food Chemistry
131
發行號3
DOIs
出版狀態已發佈 - 2012 四月 1

    指紋

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

引用此

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