期刊文献+

化学发光酶免疫分析测定鱼肉中呋喃它酮代谢物方法研究 被引量:16

Determination of Furaltadone Metabolite in Fish by Chemiluminescence Enzyme Immunoassay
在线阅读 下载PDF
导出
摘要 建立了呋喃它酮代谢物5-吗啉甲基-3-氨基-2-唑烷基酮(AMOZ)间接竞争化学发光酶免疫分析(ic CLEIA)检测方法,通过单因素实验优化了包被原浓度、抗体稀释倍数、反应缓冲体系及浓度、竞争反应时间等参数,结果表明ic CLEIA最佳反应条件为:包被抗原浓度为10 ng/m L,抗体稀释60000倍,最佳竞争时间为50 min,体系缓冲液0.01 mol/L PBS(p H 7.4)。在优化的条件下,本方法的线性检测范围为0.026~3.52μg/L,IC50为0.29μg/L,检出限(LOD,IC10)为0.012μg/L。对鱼肉样品的平均添加回收率在101.4%~115.5%之间。建立的ic CLEIA方法可用于实际样品中AMOZ残留检测。 Indirect competitive chemiluminescence enzyme immunoassay (icCLEIA) detection for furaltadone metabolite 5-morpholinomethyl-3-amino-2-oxazolidone (AMOZ) was established. The effects of the coating antigen concentration, antibody dilution, immunoreaction time, reaction buffer system on the performance of the assay were studied and optimized. The result showed that the optimized assay conditions were as follows: the coating antigen concentration was 10 ng/mL; the polyclonal antibody was diluted 60000 times, immunoreaction time was 50 min and the buffer solution was 0.01 mol/L phosphate buffer solution ( pH 7.4). Under the optimal conditions, the linear detection range of the developed ieCLEIA was 0. 026-3.52 μg/L, the IC50 was 0.29 μg/L and the limit of detection ( IC10 ) was 0. 012 μg/L. The average recoveries of AMOZ of spiked fish ranged from 101.4% to 115.5%. The icCLEIA is applicable for the detection of trace AMOZ in fish samples.
出处 《分析化学》 SCIE EI CAS CSCD 北大核心 2015年第6期871-875,共5页 Chinese Journal of Analytical Chemistry
基金 国家自然科学基金(Nos.31371769,No.31271865) 广东省科技计划项目(Nos.2012A020100002,No.2013B040402006) 广州市科技计划项目(No.2013J4100053)资助~~
关键词 呋喃它酮 5-吗啉甲基-3-氨基-2-唑烷基酮 间接竞争化学发光酶免疫分析 多克隆抗体 鱼肉 Furaltadone 5-Morpholinomethyl-3-amino-oxazoldone Indirect competitive chemiluminescenceenzyme immunoassay Polyclonal antibody Fish
  • 相关文献

参考文献21

  • 1Draisci R, Giannetti L, Lucentini L, Palleschi L,Brambilla G,Serpe L,Gallo P. J. Chromatogr. A, 1997, 777(1): 201-211.
  • 2Chumanee S, Sutthivaiyakit S, Sutthivaiyakit P. J. Agr. Food Chem.,2009, 57(5) : 1752-1759.
  • 3Barbosa J,Ferreira M L, Ramos F, Noronha Da Silveira M I. Accredit. Qual. Assur. , 2007, 12(10) : 543-551.
  • 4Franek M,Diblikova I,Cemoch I,Vass M,Hmska K. Anal. Chem.,2006,78(5) : 1559-1567.
  • 5Sheng L Q, Chen M M, Chen S S, Du N N, Liu Z D,Song C F,Qiao R. Food Addit. Contam. A, 2013,30( 12): 2114-2122.
  • 6Yu W,Chin T, Lai H. Int. Biodeter. Biodegr.,2013,85: 517-526.
  • 7Lopez M I,Feldlaufer M F, Williams A D,Chu P S. J. Agr. Food Chem,,2007, 55(4) : 1103-1108.
  • 8Finzi J K, Donato J L, Sucupira M, De Nucci G. J. Chromatogr, B,2005,824(1-2) : 30-35.
  • 9Barbosa J,Freitas A, Moura S,Mourao J L, Noronha Da Silveira M I, Ramos F. /. Agr., Food Chem.,2011,59(22): 11927-11934.
  • 10Du N N, Chen M M, Sheng L Q, Chen S S,Xu H J, LiuZ D,Song C F, Qiao R. J. Chromatogr. A, 2014,1327: 90-96.

二级参考文献113

共引文献87

同被引文献177

引证文献16

二级引证文献91

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部