Development of a Magnetic Solid-Phase Extraction-Liquid Chromatography Targeted to Five Fluoroquinolones in Food Based on Aptamer Recognition.

IF 5.1 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Foods Pub Date : 2025-02-26 DOI:10.3390/foods14050798
Haiyan Zhou, Xiaofeng Yan, Yaning Song, Xiao Yang, Xianggui Chen, Yukun Huang
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Abstract

Fluoroquinolones (FQs) are present in trace amounts in the environment, from where they enter animal- and plant-derived food products. Long-term exposure to low-dose drugs poses a risk to human health and increases the pressure on antibiotic selection. Based on previous aptamer screening with high FQs specificity, this study combined a new aptamer recognition probe with a metal-organic framework (MOF) to obtain a sample pretreatment composite material with strong FQs specificity for multi-target analysis. Residual FQs were extracted from the complex food matrix via magnetic dispersive solid-phase extraction and examined using high-performance liquid chromatography. The method showed good linearity in a range of 0.39 to 200 µg/kg for five FQs in milk and fish samples, with a detection limit of 0.04-0.10 µg/kg and a quantitative limit of 0.13-0.33 µg/kg. This study successfully developed an effective sample pretreatment material and methodology for trace FQs identification in complex animal-derived food matrices.

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基于适体识别的食品中5种氟喹诺酮类药物的磁固相萃取-液相色谱研究
氟喹诺酮类药物(FQs)在环境中以微量存在,从那里进入动物和植物来源的食品。长期暴露于低剂量药物对人类健康构成风险,并增加了抗生素选择的压力。本研究在以往高FQs特异性适配体筛选的基础上,将新型适配体识别探针与金属-有机框架(MOF)相结合,获得了一种具有强FQs特异性的样品预处理复合材料,用于多靶点分析。采用磁分散固相萃取法从复杂的食品基质中提取残留的FQs,并用高效液相色谱法进行检测。该方法在0.39 ~ 200µg/kg范围内线性良好,检出限为0.04 ~ 0.10µg/kg,定量限为0.13 ~ 0.33µg/kg。本研究成功开发了一种有效的样品前处理材料和方法,用于鉴定复杂动物源性食品基质中的痕量FQs。
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来源期刊
Foods
Foods Immunology and Microbiology-Microbiology
CiteScore
7.40
自引率
15.40%
发文量
3516
审稿时长
15.83 days
期刊介绍: Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: Ÿ manuscripts regarding research proposals and research ideas will be particularly welcomed Ÿ electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material Ÿ we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds
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