Li Ying, Liu Xia, Lin Zhao
College of Food Science and Technology, Hunan Agricultural University, Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, PR China.
College of Food Science and Technology, Hunan Agricultural University, Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, PR China.
Food Chem. 2012 Jun 1;132(3):1549-1554. doi: 10.1016/j.foodchem.2011.10.109. Epub 2011 Nov 20.
Over the past 10years, great efforts on the development of methods for rapid mycotoxin detection in foodstuffs have been made. As one of the relatively new analytical techniques, surface plasmon resonance (SPR) has been proven particularly advantageous for rapid, label-free, sensitive analyte detection. Using SPR, qualitative and quantitative analysis can be performed in real-time. Mycotoxins are a group of small, toxic products formed as secondary metabolites by a few fungal species. They can contaminate foodstuffs on a large scale and consequently threaten human health through food chain. Thus, rapid, sensitive, and selective determination of mycotoxin is of great significance for the food safety. This contribution addresses the basic principle of SPR, the existing detection methods, and the progress on mycotoxin detection using SPR biosensor.
在过去十年中，人们在开发食品中霉菌毒素快速检测方法方面付出了巨大努力。作为一种相对较新的分析技术，表面等离子体共振（SPR）已被证明在快速、无标记、灵敏地检测分析物方面具有特别的优势。使用SPR，可以实时进行定性和定量分析。霉菌毒素是由少数真菌物种作为次级代谢产物形成的一组小分子有毒产物。它们会大规模污染食品，从而通过食物链威胁人类健康。因此，快速、灵敏和选择性地测定霉菌毒素对食品安全具有重要意义。本文阐述了SPR的基本原理、现有的检测方法以及使用SPR生物传感器检测霉菌毒素的进展。
