Rapid and sensitive quantification of capsaicinoids for edible oil adulteration by immunomagnetic solid-phase extraction coupled with time-resolved fluorescent immunochromatographic assay

文献类型： 外文期刊

第一作者： Yuan, Di

作者： Yuan, Di;Li, Shaowei;Zhang, Liangxiao;Ma, Fei;Zhang, Qi;Li, Peiwu;Yuan, Di;Zhang, Liangxiao;Ma, Fei;Zhang, Qi;Li, Peiwu;Wang, Hong

作者机构：

关键词： Capsaicinoid; Immunomagnetic solid -phase extraction; (IMSPE); Time -resolved fluorescence; immunochromatographic assay (TRFICA); Quantification; Vegetable oil

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2023 年 404 卷

页码：

收录情况： SCI

摘要： Immunochromatographic methods are acknowledged analytic assay to analyze capsaicinoids. Immunomagnetic solid-phase extraction (IMSPE) coupled with time-resolved fluorescence immunochromatographic assay (TRFICA) was proposed to quantify capsaicinoids in oil samples. Monoclonal antibodies (mAb) were synthesized with CNBr-Magnetic Crystarose 4B particles (CNBr-MCPs) under mild condition. The resultant CNBr-MCPs@mAb were conjugated high affinity mAbs on its surface, which was utilized to extract capsaicinoids from lipid matrices via antibodies-antigens capture. Under the optimized conditions, the whole IMSPE procedure was achieved within 15 min, and quantified by TRFICA strips. The results showed coefficients up to 0.9975 and the visual detection limit as low as 0.6 mu g kg-1. The recoveries were ranging from 88.3 % to 112.4 % with the intra-day and inter-day precision lower than 11.6 %. Finally, the proposed IMSPE-TRFICA method was suc-cessfully used to detect capsaicinoids in lipid matrices, which has great utility to quantify capsaicinoids and adulteration detect vegetable oils.

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