Chi Hai, Wen Xuefei, Li Huan, Tang Jie, Zhang Xingzhong, Chen Hongrui
College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
Food Chem. 2025 Apr 15;471:142765. doi: 10.1016/j.foodchem.2025.142765. Epub 2025 Jan 6.
This study developed an electrochemical immunosensor for the detection of aflatoxin B1 (AFB1) in vegetable oil, based on an electrochemical modified carbon cloth (EMCC) electrode modified with a composite functional layer of cross-linked o-aminothiophenol functionalized AuNPs (o-ATP@AuNPs)/Prussian Blue (PB). The EMCC electrode substrate was prepared by modifying carbon cloth through electrochemical methods to increase its surface area, which allowed for the effective deposition of o-ATP@AuNPs/PB composite functional layer and improved the conductivity of the electrode material. The synergistic effect of o-ATP@AuNPs and PB significantly enhanced the sensitivity of the electrochemical sensor. Additionally, the AuS bond between L-Cysteine (L-Cys) and o-ATP@AuNPs improved the stability of the sensing interface. Under optimal conditions, the BSA/anti-AFB1/L-Cys/o-ATP@AuNPs/PB/EMCC sensor was able to detect AFB1 in the range of 0 to 20 ng mL using square wave voltammetry (SWV), with a detection limit of 0.015 ng mL. The proposed sensor holds promise for future applications in the sensitive detection of AFB1 in vegetable oils.
本研究基于一种用交联邻氨基硫酚功能化金纳米粒子（o-ATP@AuNPs）/普鲁士蓝（PB）复合功能层修饰的电化学改性碳布（EMCC）电极，开发了一种用于检测植物油中黄曲霉毒素B1（AFB1）的电化学免疫传感器。通过电化学方法修饰碳布制备EMCC电极基底，以增加其表面积，这有利于o-ATP@AuNPs/PB复合功能层的有效沉积，并提高了电极材料的导电性。o-ATP@AuNPs与PB的协同效应显著提高了电化学传感器的灵敏度。此外，L-半胱氨酸（L-Cys）与o-ATP@AuNPs之间的AuS键提高了传感界面的稳定性。在最佳条件下，BSA/抗AFB1/L-Cys/o-ATP@AuNPs/PB/EMCC传感器能够使用方波伏安法（SWV）在0至20 ng/mL范围内检测AFB1，检测限为0.015 ng/mL。所提出的传感器在植物油中AFB1的灵敏检测方面具有未来应用前景。
