請用此 Handle URI 來引用此文件: http://hdl.handle.net/11455/68956
標題: Immunomagnetic reduction assay on chloramphenicol extracted from shrimp
作者: 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.
關鍵字: Immunomagnetic reduction
Magnetic nanoparticles
Chloram phenicol
wash-free
residues
virus
期刊/報告no:: Food Chemistry, Volume 131, Issue 3, Page(s) 1021-1025.
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 chi(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. (C) 2011 Elsevier Ltd. All rights reserved.
URI: http://hdl.handle.net/11455/68956
ISSN: 0308-8146
文章連結: http://dx.doi.org/10.1016/j.foodchem.2011.09.064
顯示於類別:期刊論文

文件中的檔案:
沒有與此文件相關的檔案。


在 DSpace 系統中的文件,除了特別指名其著作權條款之外,均受到著作權保護,並且保留所有的權利。