Preparation method and application of Nisin modified magnetic nano particle

A magnetic nanoparticle, nisin technology, applied in biochemical equipment and methods, microbial determination/inspection, fluorescence/phosphorescence, etc., can solve the problems of detection of pathogenic bacteria growth, sensitivity to human factors, and low detection efficiency. , to achieve the effect of good kinetic properties, reasonable process and easy implementation

Inactive Publication Date: 2010-06-02
NAT ENG AN TECH RES CENT FOR PRESERVATION OF AGRI PROD TIANJIN
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Problems solved by technology

[0006] The purpose of the present invention is to overcome the shortcomings of long enrichment and culture time, cumbersome operation, sensitivity to human factors and low detection efficiency for the detection of pathogenic bacteria in general, and provide a method for preparing Nisin-modified magnetic nanoparticles, and Applying it to the rapid detection of pathogenic bacteria in agricultural products

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  • Preparation method and application of Nisin modified magnetic nano particle
  • Preparation method and application of Nisin modified magnetic nano particle
  • Preparation method and application of Nisin modified magnetic nano particle

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Embodiment

[0031] A method for preparing nisin-modified magnetic nanoparticles, providing Fe 3 o 4 The preparation conditions of the magnetic nanoparticles and the sol-gel functionalization conditions include the following steps:

[0032] (1) Superparamagnetic Fe 3 o 4 Preparation of Magnetic Nanoparticles

[0033] Synthesis of Fe by co-precipitation method 3 o 4 Magnetic nanoparticles: FeCl 3 ·6H 2 O and FeSO4 ·7H 2 O was separately prepared in 2M HCl solution so that the concentration of both was 1M. FeCl 3 ·6H 2 O and FeSO 4 ·7H 2 O was mechanically stirred and mixed at a molar ratio of 2:1, protected by nitrogen gas, ammonia water was added to bring the pH to 11, and vigorously stirred at room temperature for 30 min. Magnetic separation was carried out with NdFeB magnets, washed 6 times with high-purity water and absolute ethanol, and vacuum-dried overnight at 60°C.

[0034] (2) Fe 3 o 4 Silane functionalization of magnetic nanoparticles

[0035] 1) Fe 3 o 4 Magnet...

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Abstract

The invention relates to a preparation method of a Nisin modified magnetic nano particle and provides the preparation of a Fe3O4 magnetic nano particle and a functionalization condition of sol-gel. The method comprises the following steps of: preparing a superparamagnetism Fe3O4 magnetic nano particle; carrying out silane functionalization on the Fe3O4 magnetic nano particle; and preparing a Nisin functionalization magnetic nano particle. The invention has the advantages that when the Nisin functionalization magnetic nano particle is applied to microbioassay, the Nisin functionalization magnetic nano particle has high chemical stability, good biocompatibility, and the grain diameter of the Nisin functionalization magnetic nano particle can ensure that the surface accommodates a plurality of ligands so as to conduct a multivalent action with bacteria, thus the biological nano particle has good dynamics; and particularly, both the specific action and the electrostatic adsorption of Nisin and the bacteria can promote the catch to the bacteria. The method has reasonable process and easy application, can quickly and sensitively detect pathogenic bacteria and has important meanings in the aspects of food security, clinical diagnosis, treatment, biological terrors, and the like.

Description

【Technical field】 [0001] The invention relates to a nisin (Nisin) modified Fc 3 o 4 The invention discloses a preparation method of magnetic nanoparticles, and uses the nisin-modified magnetic nanoparticles to detect pathogenic bacteria in agricultural products, belonging to the technical field of nanomaterials and analysis and detection. 【Background technique】 [0002] Foods such as fruits, vegetables and fresh meat are inevitably affected by adverse factors such as microorganisms during the circulation process, which deteriorates the sensory and hygienic indicators of food, and threatens food safety. In recent years, due to the continuous outbreak of foodborne diseases caused by eating agricultural products contaminated by Escherichia coli and meat products infected by Bacillus anthracis, foodborne poisoning incidents caused by food contamination by pathogenic microorganisms have gradually increased, and the number of poisonings and deaths has increased. There is an urge...

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Application Information

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IPC IPC(8): C12Q1/04G01N21/64
Inventor 黄艳凤王雅凡王永婵
Owner NAT ENG AN TECH RES CENT FOR PRESERVATION OF AGRI PROD TIANJIN
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