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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
Project: Food Chemistry
期刊/報告no:: Food Chemistry, Volume 131, Issue 3, Page(s) 1021-1025.
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.
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2011.09.064
Appears in Collections:期刊論文

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