Histamine Detection Method of Fluorescence Resonance Energy Transfer Biosensor

A fluorescence resonance energy and biosensor technology, applied in fluorescence/phosphorescence, instruments, measuring devices, etc., can solve problems such as poor speed, low accuracy, and poor sensitivity, and achieve easy modification, easy modification, and good fluorescence stability Effect

Active Publication Date: 2019-11-05
ZHEJIANG UNIV OF TECH
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Problems solved by technology

[0004] In order to overcome the disadvantages of poor rapidity, poor sensitivity and low accuracy of the existing histamine detection methods, the present invention provides a magnetic nanoparticle-based method with good rapidity, good sensitivity and high accuracy. Method for Histamine Detection Using Isolated Fluorescence Resonance Energy Transfer Biosensor

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  • Histamine Detection Method of Fluorescence Resonance Energy Transfer Biosensor
  • Histamine Detection Method of Fluorescence Resonance Energy Transfer Biosensor
  • Histamine Detection Method of Fluorescence Resonance Energy Transfer Biosensor

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example 1

[0037] Example 1: A method for detecting histamine based on a fluorescence resonance energy transfer biosensor separated by magnetic nanoparticles, comprising the following steps:

[0038] (1) Surface functionalization treatment of graphene quantum dots: 2.1mg / mL histamine antibody was fixed to 1mg / mL surface aminated graphene quantum dots by glutaraldehyde (50%), and stored at 4°C for later use;

[0039] (2) Preparation of gold nanoparticles and surface functionalization treatment: Gold nanoparticles were prepared by reducing perchlorauric acid with sodium citrate. The concentration of the prepared gold nanoparticles was 3nM-10nM and histamine antibody was carried out on the surface of the gold nanoparticles. (2.1 mg / mL) modification. The prepared gold nanoparticles modified by histamine antibody were stored at 4°C for later use;

[0040](3) Surface functionalization treatment of magnetic nanoparticles: Magnetic nanoparticles (0.4 mg / mL) with functional group carboxyl groups...

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Abstract

The invention discloses a histamine detection method for a fluorescence resonance energy transfer biosensor based on magnetic nano-particle separation. The method comprises the following steps: respectively immobilizing histamine antibodies on surfaces of magnetic nano-particles, graphene quantum dots subjected to surface amino functionlization and gold nanoparticles in a covalent binding manner; and adding the histamine enriched and separated by the magnetic nano-particles into a mixed solution of the graphene quantum dots and the gold nanoparticles. Because the histamine on the magnetic nano-particles can be in specific binding with the surfaces of the graphene quantum dots and the gold nanoparticles modified by the histamine antibodies, the distance between the graphene quantum dots and the gold nanoparticles is narrowed, and under ultraviolet excitation of the wavelength of 320nm, due to fluorescence resonance energy transfer, fluorescence of the graphene quantum dots is quenched by the gold nanoparticles. The content of the histamine is determined by detecting the fluorescence signal intensity. The detection limit in the method reaches 24pM. According to the method disclosed by the invention, the histamine can be rapidly, sensitively and accurately detected.

Description

technical field [0001] The invention relates to a histamine detection technology method, in particular to a histamine detection method based on a fluorescence resonance energy transfer biosensor separated by magnetic nanoparticles. Background technique [0002] Seafood is the food with the most nutritional value. Most seafood is delicious, high in nutrients, high in protein, low in fat, low in calories, and easy to digest and absorb. Fresh seafood such as mackerel, tuna, sardines and horse mackerel are rich in histidine. Seafood stored for too long is prone to spoilage and breeds bacteria. Morganella morganii, Raoultella phytogenes, and Photobacterium luminosa can decarbonyl amino acids to form biogenic amines such as histamine. However, it is difficult to judge the accumulation of histamine only from the surface of seafood. High concentrations of histamine seriously affect the flavor of seafood and are very toxic. Histamine is very heat stable and difficult to remove by h...

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N21/64
CPCG01N21/6486
Inventor 叶伟伟毛燚杰陈畑
Owner ZHEJIANG UNIV OF TECH
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