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Zhou C, Huang C, Zhang H, Yang W, Jiang F, Chen G, Liu S, Chen Y. Machine-learning-driven optical immunosensor based on microspheres-encoded signal transduction for the rapid and multiplexed detection of antibiotics in milk. Food Chem 2024; 437:137740. [PMID: 37871421 DOI: 10.1016/j.foodchem.2023.137740] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 10/01/2023] [Accepted: 10/10/2023] [Indexed: 10/25/2023]
Abstract
Antibiotic residues are the most common contaminants in milk and other related dairy products. Simultaneous, convenient, and stable detection of antibiotic residues in foods is vital to secure public health. Herein, we proposed an optical immunosensor with easily-functionalized polystyrene nanoparticles differing in size and quantity, and bearing multiplex signal probes for the simultaneous detection of multiple antibiotics through a simple one-step signal conversion reaction. After the integration of the machine-learning-based transcoding analysis, this sensor is suitable for multiplexed detection of antibiotics in a broad linear range from pg/mL to ng/mL within 30 min, with an overall accuracy of >99 %. Compared to the conventional standard chemiluminescence immunoassays, this immunosensor is suitable for the accurate quantification of multiple antibiotics in milk, with improved accuracy, reduced costs, and simplified procedure. This ensures its applications in food safety monitoring when simultaneous detection of multiple hazardous substances in food matrices is needed.
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Affiliation(s)
- Cuiyun Zhou
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Chenxi Huang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Department of Food Science, Cornell University, Ithaca, NY, 14853, USA
| | - Hongyu Zhang
- College of Informatics, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Weihai Yang
- Qingdao Customs District P.R.China, Qingdao 266000, Shandong, China
| | - Feng Jiang
- Key Laboratory of Detection Technology of Focus Chemical Hazards in Animal-derived Food for State Market Regulation, Wuhan 430075, Hubei, China
| | - Guoxun Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China.
| | - Shanmei Liu
- College of Informatics, Huazhong Agricultural University, Wuhan 430070, Hubei, China.
| | - Yiping Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Shenzhen Institute of Food Nutrition and Health, Huazhong Agricultural University, Wuhan 430070, Hubei, China.
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Liu ZX, Xiong SR, Tang SH, Wang Y, Tan J. A practical application of front-face synchronous fluorescence spectroscopy to rapid, simultaneous and non-destructive determination of piperine and multiple adulterants in ground black and white pepper (Piper nigrum L.). Food Res Int 2023; 167:112654. [PMID: 37087244 DOI: 10.1016/j.foodres.2023.112654] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 02/20/2023] [Accepted: 02/25/2023] [Indexed: 03/04/2023]
Abstract
Based on the distinct fluorescence of piperine and tryptophan, and their different profiles in pepper and several possible adulterants, front-face synchronous fluorescence spectroscopy (FFSFS) was applied for the fast and non-invasive authentication of ground black pepper adulterated with papaya seed powder and buckwheat flour, and ground white pepper adulterated with whole wheat and maize flours. For either single adulterant or dual adulterants in the range of 10-40% w/w, prediction models were constructed based on the combination of unfolded total synchronous fluorescence spectra and partial least square (PLS) regression, and were validated by both five-fold cross-validation and external validation. The built PLS2 models produced suitable results, with most of the determination coefficients of prediction (Rp2) greater than 0.8, the root mean square error of prediction (RMSEP) < 5% and residual predictive deviation (RPD) greater than 2. The limits of detection (LODs) were 11.1, 5.5, 10.6 and 12.0% for papaya seed powder, buckwheat, whole wheat and maize flours, respectively. Most relative prediction errors for simulated blind samples were within ± 30%. Besides, piperine in ground black and white pepper was also determined with acceptable PLS results.
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Liu ZX, Tang SH, Wang Y, Tan J, Jiang ZT. Rapid, simultaneous and non-destructive determination of multiple adulterants in Panax notoginseng powder by front-face total synchronous fluorescence spectroscopy. Fitoterapia 2023; 166:105469. [PMID: 36907229 DOI: 10.1016/j.fitote.2023.105469] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 02/16/2023] [Accepted: 03/06/2023] [Indexed: 03/13/2023]
Abstract
The authentication of traditional herbal medicines in powder form is of great significance, as they are always of high values but vulnerable to adulteration. Based on the distinct fluorescence of protein tryptophan, phenolic acids and flavonoids, front-face synchronous fluorescence spectroscopy (FFSFS) was applied for the fast and non-invasive authentication of Panax notoginseng powder (PP) adulterated with the powder of rhizoma curcumae (CP), maize flour (MF) and whole wheat flour (WF). For either single or multiple adulterants in the range of 5-40% w/w, prediction models were built based on the combination of unfolded total synchronous fluorescence spectra and partial least square (PLS) regression, and were validated by both five-fold cross-validation and external validation. The constructed PLS2 models simultaneously predicted the contents of multiple adulterants in PP and gave suitable results, with most of the determination coefficients of prediction (Rp2) >0.9, the root mean square error of prediction (RMSEP) no >4% and residual predictive deviation (RPD) >2. The limits of detections (LODs) were 12.0, 9.1 and 7.6% for CP, MF and WF, respectively. All the relative prediction errors for simulated blind samples were between -22% and + 23%. FFSFS offers a novel alternative to the authentication of powdered herbal plants.
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Affiliation(s)
- Zhao-Xi Liu
- Tianjin International Joint Research & Development Center of Food Science and Engineering, Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Shu-Hua Tang
- Tianjin International Joint Research & Development Center of Food Science and Engineering, Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Ying Wang
- Tianjin International Joint Research & Development Center of Food Science and Engineering, Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Jin Tan
- Tianjin International Joint Research & Development Center of Food Science and Engineering, Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.
| | - Zi-Tao Jiang
- Tianjin International Joint Research & Development Center of Food Science and Engineering, Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; School of Food Engineering, Tianjin Tianshi College, Tianjin 301700, China.
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Li X, Yang Y, Zhu Y, Ben A, Qi J. A novel strategy for discriminating different cultivation and screening odor and taste flavor compounds in Xinhui tangerine peel using E-nose, E-tongue, and chemometrics. Food Chem 2022; 384:132519. [PMID: 35219989 DOI: 10.1016/j.foodchem.2022.132519] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Revised: 02/16/2022] [Accepted: 02/17/2022] [Indexed: 11/04/2022]
Abstract
A rapid strategy for discriminating Quanzhi (QZ) and Bozhi (BZ) of different cultivation of Xinhui tangerine peel was established by combining electronic nose, electronic tongue and chemometrics, which can be used as tool in the market to identify food fraud. 30 volatiles and 34 low molecular weight compounds of characteristic fingerprints of Xinhui tangerine peel of 108 samples were identified using GC-MS and UHPLC-Q-TOF-MS. Key compounds of BZ and QZ were screened and further compared by chemometrics. We discriminated odor and taste of BZ and QZ using electronic nose and electronic tongue, respectively. Our studies showed that β-myrcene, limonene, β-trans-Ocimene, γ-terpinene and terpinolene, etc, were screened the chief volatile flavor compounds by Spearman's rank correlation. Hydroxymethyl furfural, hesperitin, nobiletin and tangeretin, etc, were screened the key taste flavor compounds based gray relational analysis and partial least squares regression. Our study provides further insight for quality evaluation of Xinhui tangerine peel.
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Affiliation(s)
- Xinqi Li
- Jiangsu Key Laboratory of TCM Evaluation and Translational Research, School of Traditional Chinese Pharmacy, China Pharmaceutical University, Nanjing 211198, PR China
| | - Yahui Yang
- Jiangsu Key Laboratory of TCM Evaluation and Translational Research, School of Traditional Chinese Pharmacy, China Pharmaceutical University, Nanjing 211198, PR China
| | - Yitian Zhu
- Jiangsu Key Laboratory of TCM Evaluation and Translational Research, School of Traditional Chinese Pharmacy, China Pharmaceutical University, Nanjing 211198, PR China
| | - Ailing Ben
- Nanjing XiaoZhuang University, College of Food Science, Nanjing Key Laboratory of Quality and Safety of Agricultural Products, PR China.
| | - Jin Qi
- Jiangsu Key Laboratory of TCM Evaluation and Translational Research, School of Traditional Chinese Pharmacy, China Pharmaceutical University, Nanjing 211198, PR China.
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