AuNP@MnO2based immunofluorescence sensor for determination of deoxynivalenol in corn flour

  • FENG Xinrui ,
  • WANG Sijia ,
  • SONG Junpeng ,
  • SUN Yingnan ,
  • LI Xiaojuan ,
  • LIU Yan ,
  • PENG Shuai
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  • 1(College of Public Health, Jilin Medical University, Jilin 132013, China)
    2(College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China)
    3(Qingdao Preson Pharmaceutical Technology Co.Ltd., Qingdao 266000, China)

Received date: 2024-06-02

  Revised date: 2024-08-21

  Online published: 2025-03-10

Abstract

This test focused on deoxynivalenol (DON) as the research object and utilized the unique optical properties of MnO2 nanosheets that wrapped around gold particles (AuNP@MnO2) as the fluorescence quencher.This study established an accurate, fast, and efficient DON immunofluorescence sensor (DON-icELISA).Results showed that the linear regression equation of the method established in this test was Y=54.116X+110.53 (R2=0.990 6).The detection range (IC20-IC80) was 0.021-0.273 ng/mL, and the detection limit was 0.013 ng/mL.The established DON-icELISA was applied to tests of DON and its structural analogues 3-DON, 5-DON, AFB1, FB1, ZEN, T-2, and OTA, without cross reactivity.Using commercially available corn flour as the food sample, the high (270 pg/mL), medium (150 pg/mL), and low (30 pg/mL) doses were used for the recovery test.The recovery rate of this method ranged from 94.74% to 103.46%, the average coefficient of variation was 5.88%.The coefficient of variation was less than 5.00% for the spiked recovery test conducted by three different professional testers.It indicated that DON-icELISA established in this test showed advantages of good specificity, high sensitivity, simple operation with stable results, and could be used for rapid screening of DON.

Cite this article

FENG Xinrui , WANG Sijia , SONG Junpeng , SUN Yingnan , LI Xiaojuan , LIU Yan , PENG Shuai . AuNP@MnO2based immunofluorescence sensor for determination of deoxynivalenol in corn flour[J]. Food and Fermentation Industries, 2025 , 51(4) : 327 -334 . DOI: 10.13995/j.cnki.11-1802/ts.040067

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