Development of a new dual electrochemical immunosensor for a rapid and sensitive detection of enrofloxacin in meat samples
Resumen: A novel dual electrochemical immunosensor was fabricated for the rapid and sensitive detection of enrofloxacin (EF) antibiotic in meat. Anti-quinolone antibody was immobilized onto screen-printed dual carbon electrodes via carbodiimide coupling. A new electrochemical probe was synthesized by conjugating difloxacin and aminoferrocene, whose oxidation was measured at + 0.2 V vs. Ag/AgCl by differential pulse voltammetry. The detection principle was based on the competitive binding of this conjugate and free EF on immobilized antibodies. The proposed immunosensor allowed detection of EF at concentrations ranging from 0.005 mu g.mL(-1) to 0.01 mu g.mL(-1) with a detection limit of 0.003 mu g.mL(-1). The immunosensor was stable for at least 1 month at 4 degrees C and displayed a good specificity for other fluoroquinolones. The new dual electrode design offered an improved accuracy as one electrode was used as negative control. The efficiency of the sensor and the adequacy of the extraction process were finally validated by detecting EF in different meat samples.
Idioma: Inglés
DOI: 10.1016/j.foodchem.2021.131016
Año: 2022
Publicado en: Food Chemistry 370 (2022), 131016 [8 pp]
ISSN: 0308-8146

Factor impacto JCR: 8.8 (2022)
Categ. JCR: CHEMISTRY, APPLIED rank: 5 / 72 = 0.069 (2022) - Q1 - T1
Categ. JCR: NUTRITION & DIETETICS rank: 5 / 87 = 0.057 (2022) - Q1 - T1
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 9 / 142 = 0.063 (2022) - Q1 - T1

Factor impacto CITESCORE: 14.9 - Agricultural and Biological Sciences (Q1) - Chemistry (Q1) - Medicine (Q1)

Factor impacto SCIMAGO: 1.624 - Analytical Chemistry (Q1) - Medicine (miscellaneous) (Q1) - Food Science (Q1)

Tipo y forma: Artículo (Versión definitiva)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)

Derechos Reservados Derechos reservados por el editor de la revista


Exportado de SIDERAL (2025-01-20-14:53:15)


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Este artículo se encuentra en las siguientes colecciones:
Artículos > Artículos por área > Tecnología de Alimentos



 Registro creado el 2025-01-20, última modificación el 2025-01-20


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