Development of an Immunochromatographic Test Strip for Rapid Simultaneous Detection of Enrofloxacin and Ofloxacin in Tissue of Chicken Muscle and Pork

2016 ◽  
Vol 9 (10) ◽  
pp. 2807-2813 ◽  
Author(s):  
Yuchen Wu ◽  
Shuang Guo ◽  
Qing Dong ◽  
Yuzhen Song
The Analyst ◽  
2021 ◽  
Author(s):  
Jingjing Yao ◽  
Xin-Xin Xu ◽  
Liqiang Liu ◽  
Hua Kuang ◽  
Zhengyou Wang ◽  
...  

We have developed a sensitive and rapid gold nanoparticle-based immunochromatographic strip (GNP-ICS) for the detection of phenacetin (PNCT) using an anti-PNCT monoclonal antibody (mAb). The specific anti- PNCT mAb (2D6)...


2020 ◽  
Vol 606 ◽  
pp. 113878
Author(s):  
Xi Huang ◽  
Xinyu Huang ◽  
Jianhua Xie ◽  
Xiujiang Li ◽  
Zhibing Huang

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2738
Author(s):  
Xue Zhao ◽  
Xindi Jin ◽  
Zhang Lin ◽  
Qi Guo ◽  
Bin Liu ◽  
...  

Spices are susceptible to contamination by aflatoxin B1 (AFB1) and ochratoxin A (OTA), which are both mycotoxins with high toxicity and carcinogenicity. In this study, we aimed to develop an immuno-chromatographic strip test for the simultaneous quantification of AFB1 and OTA in spices by spraying the coupled antigens AFB1–ovalbumin (AFB1–OVA) and OTA–ovalbumin (OTA–OVA) on a nitrocellulose membrane. The test strip had high sensitivity, good specificity, and strong stability. The detection limits of these two mycotoxins in Chinese prickly ash, pepper, chili, cinnamon, and aniseed were 5 μg/kg. The false positivity rate was 2%, and the false negativity rate was 0%. The maximum coefficient of variation was 4.28% between batches and 5.72% within batches. The average recovery rates of AFB1 and OTA in spices were 81.2–113.7% and 82.2–118.6%, respectively, and the relative standard deviation (RSD) was <10%. The actual sample detection was consistent with high performance liquid chromatography analysis results. Therefore, the immuno-chromatographic test strips developed in this study can be used for the on-site simultaneous detection of AFB1 and OTA in spices. This method would allow the relevant regulatory agencies to strengthen supervision in an effort to reduce the possible human health hazards of such contaminated spices.


2018 ◽  
Vol 29 (1) ◽  
pp. 1126-1136 ◽  
Author(s):  
Wenliang Ge ◽  
Steven Suryoprabowo ◽  
Liguang Xu ◽  
Qiankun Zheng ◽  
Hua Kuang

2012 ◽  
Vol 380 (1-2) ◽  
pp. 23-29 ◽  
Author(s):  
Kathryn H. Ching ◽  
Alice Lin ◽  
Jeffery A. McGarvey ◽  
Larry H. Stanker ◽  
Robert Hnasko

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