دورية أكاديمية
Determination of aflatoxin M1 in milk samples by means of an inductively coupled plasma mass spectrometry-based immunoassay
| العنوان: | Determination of aflatoxin M1 in milk samples by means of an inductively coupled plasma mass spectrometry-based immunoassay |
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| المؤلفون: | Pérez Hernández, Emma, Martínez-Peinado, Pascual, Marco, Francisco M., Gras, Luis, Sempere Ortells, José Miguel, Mora, Juan, Grindlay, Guillermo |
| المساهمون: | Universidad de Alicante. Departamento de Química Analítica, Nutrición y Bromatología, Universidad de Alicante. Departamento de Biotecnología, Espectrometría Atómica Analítica (GEAA), Grupo de Inmunología, Biología Celular y del Desarrollo |
| بيانات النشر: | Elsevier |
| سنة النشر: | 2017 |
| المجموعة: | RUA - Repositorio Institucional de la Universidad de Alicante |
| مصطلحات موضوعية: | Aflatoxin M1, Milk, Immunoassay, Gold nanoparticles, Inductively coupled plasma mass spectrometry, Química Analítica, Inmunología |
| الوصف: | An inductively coupled plasma mass spectrometry (ICP-MS)-based immunoassay has been developed to quantify aflatoxin M1 (AFM1) at ultra-trace levels in milk samples. AFM1 detection is carried out by means of a competitive immunoassay using secondary biotinylated antibodies and streptavidin-conjugated Au nanoparticles. After acid addition, nanoparticles are decomposed and Au signal is registered by means of ICP-MS. Results demonstrate that, under optimum conditions, the limit of detection of the immunoassay (0.005 μg kg−1) is low enough to quantify AFM1 according to current international policies (including the more restrictive European one). Method accuracy and precision was checked by analyzing an AFM1 certified reference material and different milk samples spiked with known amounts of AFM1. AFM1 recovery values range from 80% to 102% whereas inter-assay and intra-assay precision are lower than 15%. Finally, this immunoassay methodology affords a higher dynamic working range (0.012–2.5 μg kg−1) than other immunoassay methodologies described in the literature. ; The authors would like to thank the Generalitat Valenciana (Project GV/2014/138) and the Vice-Presidency for Research of the University of Alicante – Spain (Project GRE12-19) for the financial support of this work. E. Pérez also thanks the University of Alicante – Spain for the fellowship (UAFPU2011). |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| العلاقة: | http://dx.doi.org/10.1016/j.foodchem.2017.03.078Test; Food Chemistry. 2017, 230: 721-727. doi:10.1016/j.foodchem.2017.03.078; 0308-8146 (Print); 1873-7072 (Online); http://hdl.handle.net/10045/64988Test |
| DOI: | 10.1016/j.foodchem.2017.03.078 |
| الإتاحة: | https://doi.org/10.1016/j.foodchem.2017.03.078Test http://hdl.handle.net/10045/64988Test |
| حقوق: | © 2017 Elsevier Ltd. ; info:eu-repo/semantics/openAccess |
| رقم الانضمام: | edsbas.D78D0FBE |
| قاعدة البيانات: | BASE |
| DOI: | 10.1016/j.foodchem.2017.03.078 |
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