Influence of organic solvents on the results of immunoenzyme determination of herbicide butachlor: selection of sample preparation modes

封面

如何引用文章

全文:

开放存取 开放存取
受限制的访问 ##reader.subscriptionAccessGranted##
受限制的访问 订阅存取

详细

The influence of organic solvents such as methanol and acetonitrile on the results of immunodetermination of butachlor in samples of rice and rice products was studied. The schemes of enzyme immunoassay using: (a) native antiserum containing specific antibodies to butachlor and antispecies antibodies labeled with horseradish peroxidase, and (b) biotinylated specific antibodies and streptavidin labeled with peroxidase are considered. The close values of IC10 (0.77 and 0.68 ng/ml, respectively) and working range (2.6–165 and 2.4–192 ng/ml, respectively) were established for the two schemes, when analyzing in a mixture of phosphate buffer and methanol 85 : 15%. For the second scheme, the detection of butachlor in samples of rice and food products based on it is shown at a level of 80–132% of the administered amount of the analyte. The comparison of sample preparation methods allows us to recommend the extraction of butachlor with hexane with redissolution of the dry residue in a buffer with 15% methanol, or the preparation of a methanol extract followed by a 6-fold dilution with a buffer solution.

全文:

受限制的访问

作者简介

A. Berlina

Research Center of Biotechnology of the Russian Academy of Sciences

Email: dzantiev@inbi.ras.ru

Bach Institute of Biochemistry

俄罗斯联邦, Moscow, 119071

N. Smirnova

Research Center of Biotechnology of the Russian Academy of Sciences

Email: dzantiev@inbi.ras.ru

Bach Institute of Biochemistry

俄罗斯联邦, Moscow, 119071

N. Komova

Research Center of Biotechnology of the Russian Academy of Sciences

Email: dzantiev@inbi.ras.ru

Bach Institute of Biochemistry

俄罗斯联邦, Moscow, 119071

K. Serebrennikova

Research Center of Biotechnology of the Russian Academy of Sciences

Email: dzantiev@inbi.ras.ru

Bach Institute of Biochemistry

俄罗斯联邦, Moscow, 119071

A. Zherdev

Research Center of Biotechnology of the Russian Academy of Sciences

Email: dzantiev@inbi.ras.ru

Bach Institute of Biochemistry

俄罗斯联邦, Moscow, 119071

B. Dzantiev

Research Center of Biotechnology of the Russian Academy of Sciences

编辑信件的主要联系方式.
Email: dzantiev@inbi.ras.ru

Bach Institute of Biochemistry

俄罗斯联邦, Moscow, 119071

参考

  1. Meena R.S., Kumar S., Datta R., Lal R., Vijayakumar V., Brtnicky M. et al. // Land. 2020. V. 9. № 2. Article 34. https://doi.org/10.3390/land9020034
  2. Intisar A., Ramzan A., Sawaira T., Kareem A.T., Hussain N., Din M.I. et al. // Chemosphere. 2022. V. 293. Article 133538. https://doi.org/10.1016/j.chemosphere.2022.133538
  3. Parra-Arroyo L., González-González R.B., Castillo-Zacarías C., Melchor Martínez E.M., Sosa-Hernández J.E., Bilal M. et al. // Sci. Total Environ. 2022. V. 807. Article 151879. https://doi.org/10.1016/j.scitotenv.2021.151879
  4. Li N., Zhang J.J., Liu J., Zhang N., Yang H. // Ecotoxicol. Environ. Saf. 2022. V. 242. Article 113942. https://doi.org/10.1016/j.ecoenv.2022.113942
  5. Yang B., Liu Y., Li Y., Zhu S., Li Y., Yi J. et al. // Chemosphere. 2021. V. 283. Article 131226. https://doi.org/10.1016/j.chemosphere.2021.131226
  6. Kim S.H., Lee Y.H., Jeong M.J., Gwon D.Y., Lee J.H., Shin Y. et al. // Foods 2023. V. 12. № 8. Article 1683. https://doi.org/10.3390/foods12081683
  7. Xue J., Jiang W., Liu F., Zhao H., Wang S., Peng W. // J. AOAC Int. 2014. V. 97. № 1. P. 245–251. https://doi.org/10.5740/jaoacint.12-313
  8. Wu Y., Zhang L., Zhang D., Yu R. // Food Chem. 2024. V. 435. Article 137659. https://doi.org/10.1016/j.foodchem.2023.137659
  9. Zha Y., Lu S., Hu P., Ren H., Liu Z., Gao W. et al. // ACS Appl. Mater. Interfaces. 2021. V. 13. № 5. P. 6091–6098. https://doi.org/10.1021/acsami.0c21760
  10. Zha Y., Liu X., Hu P., Lu S., Ren H., Liu Z. et al. // Food Anal. Methods. 2020. V. 13. P. 1008–1016. https://doi.org/10.1007/s12161-020-01706-6
  11. Zha Y., Li Y., Hu P., Lu S., Ren H., Liu Z. et al. // Anal. Chem. 2021. V. 93. P. 13886–13892. https://doi.org/10.1021/acs.analchem.1c02736
  12. Lei H., Xue G., Yu C., Haughey S.A., Eremin S.A., Sun Y. et al. // Anal. Methods. 2011. V. 3. P. 2334–2340. https://doi.org/10.1039/C1AY05347G
  13. Yakovleva J., Zherdev A.V., Popova V.A., Eremin S.A., Dzantiev B.B. // Anal. Chim. Acta. 2003. V. 491. № 1. P. 1–13. https://doi.org/10.1016/S0003-2670(03)00796-7
  14. Yan X., Li H., Yan Y., Su X. // Anal. Methods. 2014. V. 6. P. 3543–3554. https://doi.org/10.1039/C3AY41946K
  15. Yu X., Zhang X., Xu J., Guo P., Li X., Wang H. et al. // J. Hazard. Mater. 2021. V. 418. Article 126305. https://doi.org/10.1016/j.jhazmat.2021.126305
  16. Li Z., Wu Y., Li Z., Yu B., Mao X., Shi G. // Anal. Methods. 2023. V. 15. P. 5087–5094. https://doi.org/10.1039/D3AY01379K
  17. Zhang L., Yin X., Yang H., Wen H., Han S., Pan X. et al. // Foods. 2023. V. 13. № 1. Article 12. https://doi.org/10.3390/foods13010012
  18. Dzantiev B.B., Byzova N.A., Zherdev A.V., Hennion M.C. // J. Immunoassay Immunochem. 2005. V. 26. № 3. P. 231–244. https://doi.org/10.1081/IAS-200062498
  19. Berlina A.N., Zherdev A.V., Xu C., Eremin S.A., Dzantiev B.B. // Food Control. 2017. V. 73. Part B. P. 247–253. https://doi.org/10.1016/j.foodcont.2016.08.011
  20. Nevanen T.K., Söderholm L., Kukkonen K., Suortti T., Teerinen T., Linder M. et al. // J. Chromatogr. A. 2001. V. 925. № 1–2. P. 89–97. https://doi.org/10.1016/S0021-9673(01)01021-4
  21. Ren X., Zhang F., Chen F., Yang T. // Food Agric. Immunol. 2009. V. 20. № 4. P. 333–344. https://doi.org/10.1080/09540100903365852
  22. Hormenoo Y.A., K. Agbenorhevi J., Ekyem S.O., Bonsu K.O., Torve V., Voegborlo B.R. // Cogent Food Agric. 2021. V. 7. № 1. Article 1910159. https://doi.org/10.1080/23311932.2021.1910159

补充文件

附件文件
动作
1. JATS XML

版权所有 © Russian Academy of Sciences, 2024