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基于智能手机通过侧向流动分析法对小麦中赭曲霉毒素A进行定量检测

Smartphone-Based Quantitative Detection of Ochratoxin A in Wheat via a Lateral Flow Assay.

作者信息

Tian Yunxin, Hu Xiaofeng, Jiang Jun, Tang Xiaoqian, Tian Zhiquan, Zhang Zhaowei, Li Peiwu

机构信息

College of Ecology and Environmental Sciences, Tibet University, Lhasa 850000, China.

Hubei Hongshan Laboratory, Wuhan 430070, China.

出版信息

Foods. 2023 Jan 17;12(3):431. doi: 10.3390/foods12030431.

DOI:10.3390/foods12030431
PMID:36765960
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9914196/
Abstract

Ochratoxin A (OTA) poses a severe health risk to livestock along the food chain. Moreover, according to the International Agency for Research on Cancer, it is also categorized as being possibly carcinogenic to humans. The lack of intelligent point-of-care test (POCT) methods restricts its early detection and prevention. This work establishes a smartphone-enabled point-of-care test for OTA detection via a fluorescent lateral flow assay within 6 min. By using a smartphone and portable reader, the assay allows for the recording and sharing of the detection results in a cloud database. This intelligent POCT provided (iPOCT) a linearity range of 0.1-3.0 ng/mL and a limit of detection (LOD) of 0.02 ng/mL (0.32 µg/kg in wheat). By spiking OTA in blank wheat samples, the recoveries were 89.1-120.4%, with a relative standard deviation (RSD) between 3.9-9.1%. The repeatability and reproducibility were 94.2-101.7% and 94.6-103.4%, respectively. This work provides a promising intelligent POCT method for food safety.

摘要

赭曲霉毒素A(OTA)对食物链中的家畜构成严重健康风险。此外,根据国际癌症研究机构的分类,它对人类也可能具有致癌性。缺乏智能即时检测(POCT)方法限制了对其的早期检测和预防。这项工作通过荧光侧向流动分析法在6分钟内建立了一种基于智能手机的OTA即时检测方法。通过使用智能手机和便携式阅读器,该检测方法允许在云数据库中记录和共享检测结果。这种智能POCT(iPOCT)的线性范围为0.1-3.0 ng/mL,检测限(LOD)为0.02 ng/mL(小麦中为0.32 µg/kg)。通过在空白小麦样品中添加OTA,回收率为89.1-120.4%,相对标准偏差(RSD)在3.9-9.1%之间。重复性和再现性分别为94.2-101.7%和94.6-103.4%。这项工作为食品安全提供了一种有前景的智能POCT方法。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ad2e/9914196/0613aa54e651/foods-12-00431-g003a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ad2e/9914196/f674a28a596f/foods-12-00431-g0A1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ad2e/9914196/15207333bc63/foods-12-00431-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ad2e/9914196/c04770ca3c7a/foods-12-00431-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ad2e/9914196/0613aa54e651/foods-12-00431-g003a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ad2e/9914196/f674a28a596f/foods-12-00431-g0A1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ad2e/9914196/15207333bc63/foods-12-00431-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ad2e/9914196/c04770ca3c7a/foods-12-00431-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ad2e/9914196/0613aa54e651/foods-12-00431-g003a.jpg

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本文引用的文献

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Molecules. 2021 Nov 17;26(22):6928. doi: 10.3390/molecules26226928.
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