期刊
FOOD CHEMISTRY
卷 393, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2022.133413
关键词
DNA hydrogel; Streptomycin; SERS; AuNRs; DNAzyme
资金
- National Natural Science Foundation of China [31972149]
A DNA hydrogel surface enhanced Raman spectroscopy sensor was developed for ultrasensitive determination of streptomycin residues in foods. The sensor exhibited specificity and high sensitivity, with good recoveries in milk and honey samples.
Detrimental health effects caused by the intake of food contaminated with streptomycin have drawn concerns on effective monitoring using sensitive and selective methods. In this work, a DNA hydrogel surface enhanced Raman spectroscopy (SERS) sensor was successfully developed for the ultrasensitive determination of strepto-mycin residues in foods. The sensor used a DNA hydrogel containing DNAzyme (Pb-DNAzyme), triggering release of the Raman reporter 4-mercaptobenzonitrile, which was detected using a gold nanorods (AuNRs) array. The linear range of the sensor was 0.01-150 nM and the limit of detection was 4.85 x 10(-3 )nM. Tests conducted with four streptomycin structural analogues confirmed the sensor was specific. Milk and honey samples spiked with streptomycin were analysed, resulting in standard recoveries in the range 98.2-117.3%. These findings demonstrated that such a sensor can be used for ultrasensitive detection of streptomycin in foods.
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