Immunochromatographic analysis of rhodamine B in pepper and wild pepper

doi:10.3969/j.issn.1000-1565.2021.06.008

Abstract

Abstract: In order to establish a rapid detection technique of rhodamine B(RB)based on colloidal gold labeled antibody, the complete antigen(R123-BSA)and coated antigen(R123-OVA)were synthesized from RB derivative R123(R123), bovine serum albumin(BSA)and ovalbumin(OVA)by glutaraldehyde method. Female white rabbits were subcutaneously injected with R123-BSA to obtain polyclonal antibodies. Colloidal gold was labeled on the nitrocellulose membrane as a tracer colloidal gold, coated with R123-OVA was used as the detection line and colloidal gold coated with sheep anti-rabbit IgG was used as the control line. By optimizing the experimental conditions, the percolation colloidal gold immunoassay strip was developed, and the RB standard concentration colorimetric card was also developed, based on the colorimetric card. Taking pepper and wild pepper as research objects, the influence of matrix was eliminated and the test strip was tested. The results showed that the linear range of RB was 0.01~20 ng/mL, and the lowest detection limit was 0.5 ng/mL. The color result of the test strip was obvious. The experiment of the test strip is successful, and the on-site rapid detection can be realized without special equipment, which is suitable for the rapid qualitative detection of rhodamine B.

Key words: rhodamine B, rhodamine 123, colloidal gold, quick test strip

CLC Number:

Q5-33

ZHENG Jiayan, ZHOU Liyan, HAN Xiaoli, LI Yiqing, WANG Tingxin. Immunochromatographic analysis of rhodamine B in pepper and wild pepper[J]. Journal of Hebei University(Natural Science Edition), 2021, 41(6): 682-689.

References

[1] 周丽岩.食品中罗丹明B免疫快速检测技术的研究及应用[D].保定:河北大学, 2015.
[2] 闫肃.液质联用法测辣椒粉中罗丹明B的含量[J].科学咨询(科技·管理), 2014(7): 72.
[3] 陈瑞莲.高效液相色谱-串联质谱法测定火锅底料中的罗丹明B[J].食品安全导刊, 2019(15): 107-108. DOI:10.16043/j.cnki.cfs.2019.15.090.
[4] 周鹏,余清,林钦,等.液质联用法测定辣椒红色素中罗丹明B含量[J].食品研究与开发, 2013,34(4): 74-76.
[5] 陈艳美,于淼.罗丹明B染色食品对人体的危害及检测[J].科学之友, 2011(18): 153.
[6] 市场监管总局关于发布《食品中罗丹明B的测定》等3项食品补充检验方法[J].分析测试学报, 2019,38(4): 494.
[7] 聂磊,汪永信,殷俊峰.HPLC测定花椒粉中罗丹明B含量的不确定度评定[J].安徽农业科学, 2020,48(16): 195-197.
[8] 金龙柏,王玉立.高效液相色谱法测定辣椒粉中的罗丹明B[J].现代食品, 2017(23): 90-92. DOI:10.16736/j.cnki.cn41-1434/ts.2017.23.033.
[9] 王海澍,王云衢.食品检测实验室质量控制与管理液相色谱-串联质谱法测定调味品中罗丹明B[J].食品界, 2020(12): 119.
[10] 白旭东,孙晓娟,谷岩.液相色谱-串联质谱法检测食品中罗丹明B的残留量[J].品牌与标准化, 2020(5): 68-70.
[11] 梁宇,黄世江,王超海,等.荧光探针法快速检测果汁中罗丹明B残留量[J].食品科学, 2012,33(18): 258-260.
[12] 王忠兴,郭玲玲,匡华.食品安全免疫层析检测技术研发及应用进展[J].生物产业技术, 2019(4): 75-81.
[13] HRISTOV DR, RODRIGUEZ-QUIJADA C, GOMEZ-MARQUEZ J, et al. Designing paper-based immunoassays for biomedical applications[J]. Sensors, 2019, 19(3): 554. DOI:10.3390/s19030554.
[14] 苏敏,李继安,邵雷,等.恩拉霉素与雷莫拉宁生物合成研究进展[J].中国抗生素杂志, 2011,36(6): 401-406. DOI:10.13461/j.cnki.cja.004795.
[15] FISHMAN JORDAN B, BERG ERIC A. Ammonium sulfate fractionation of antibodies[J].Cold Spring Harbor protocols,2018,2018(6):472-474. DOI:10.1101/pdb.prot099119.
[16] 刘颖沙,李建科,张琳,等.胶体金制备技术的改进与优化[J].食品与发酵工业, 2015,41(11): 110-114. DOI:10.13995/j.cnki.11-1802/ts.201511020.
[17] 叶健强,余华,康润敏,等.恩拉霉素人工抗原的合成与鉴定[J].湖北农业科学, 2019,58(7): 92-95. DOI:10.14088/j.cnki.issn0439-8114.2019.07.021.
[18] 吕俊海,杨静,修成奎,等.农药醚菊酯抗原合成及抗体制备研究[J].医学动物防制, 2021,37(3): 228-232.
[19] ESMAEILI S, AMIRI FB, MOKHAYERI H, et al. Seroepidemiological study of Q fever, brucellosis and tularemia in butchers and slaughterhouses workers in Lorestan, western of Iran[J]. Comparative Immunology Microbiol Infect Dis, 2019, 66: 101322. DOI:10.1016/j.cimid.2019.06.003.
[20] CHEN J P, ZHU X S. Magnetic solid phase extraction using ionic liquid-coated core-shell magnetic nanoparticles followed by high-performance liquid chromatography for determination of Rhodamine B in food samples[J]. Food Chemistry, 2016, 200: 10-15. DOI:10.1016/j.foodchem.2016.01.002.
[21] UNSAL Y E, SOYLAK M, TUZEN M. Dispersive liquid-liquid microextraction-spectrophotometry combination for determination of rhodamine B in food, water, and environmental samples[J]. Desalination And Water Treatment, 2015, 55(8): 2103-2108. DOI:10.1080/19443994.2014.930699.
[22] WANG M J, NIE X L, TIAN L, et al. Rhodamine B in spices determined by a sensitive UPLC-MS/MS method[J]. Food Additives & Contaminants: Part B-Surveillance, 2019, 12(1): 59-64. DOI:10.1080/19393210.2018.1548504.
[23] KHAN M R, KHAN J M, ALQADAMI A A. A simple solvent extraction and ultra-performance liquid chromatography-tandem mass spectrometric method for the identification and quantification of rhodamine B in commercial lip balm samples[J]. Spectrochimica Acta Part A-Molecular and Biomolecular Spectroscopy, 2019, 206: 72-77. DOI:10.1016/j.saa.2018.07.093.
[24] WEI L L, YAN Y, KANG X J. Application of packed-nanofibers solid-phase extraction for determination of rhodamine B in dry chilli, fruit drink and red wine[J].Chemical Journal Of Chinese Universities-Chinese, 2017, 38(6): 935-941. DOI:10.7503/cjcu20160873.
[25] 王敏娟,聂晓玲,田丽,等.超高效液相色谱法测定辣椒油中罗丹明B的3种样品前处理方法比较[J].中国卫生检验杂志, 2017, 27(21): 3049-3052. (